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Double Chocolate Orange Cupcakes

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking

Description

hese Double Chocolate Orange Cupcakes combine deep chocolate flavor with bright citrusy orange for a decadent yet refreshing treat!


Ingredients

Units Scale
  • For the Cupcakes:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup freshly squeezed orange juice
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1/2 cup hot water or coffee (for deep chocolate flavor)
  • For the Chocolate Orange Frosting:
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 tbsp whole milk or heavy cream
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 2 oz melted dark chocolate (optional, for extra richness)
  • For Garnish:
  • Chocolate shavings or curls
  • Orange zest or candied orange slices

Instructions

  • Step 1: Make the Cupcakes
  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate large bowl, beat sugar, oil, eggs, milk, orange juice, orange zest, and vanilla extract until smooth.
  • Gradually mix in the dry ingredients, then stir in the hot water or coffee until just combined. (Batter will be thin—this is normal!)
  • Fill cupcake liners ¾ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Step 2: Make the Frosting
  • Beat softened butter until fluffy. Add powdered sugar, cocoa powder, and salt, mixing until combined.
  • Add milk, orange zest, vanilla extract, and melted chocolate (if using). Beat until smooth and creamy. If too thick, add more milk 1 tsp at a time.
  • Step 3: Frost & Garnish
  • Pipe or spread the frosting onto the cooled cupcakes.
  • Garnish with chocolate shavings, extra orange zest, or a small candied orange slice.

Notes

  • Extra orange flavor? Add ¼ tsp orange extract to the batter or frosting.
  • Want a fudgy texture? Use ½ cup sour cream instead of milk in the batter.
  • Storage: Store cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
  • Details

Nutrition

  • Calories: ~280
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g