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