Chocolate Orange Cupcakes
Delightful cupcakes combining rich chocolate flavor with a refreshing citrus touch, topped with creamy orange-infused frosting.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa powder for richer flavor.
- 1 cups granulated sugar
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened Ensure butter is at room temperature.
- 2 large eggs Bring to room temperature.
- 1 teaspoon vanilla extract
- 1 cups buttermilk Alternatively, use regular milk with lemon juice or vinegar.
- 1 large orange, zest For extra flavor, consider adding some orange juice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, cocoa powder, sugar, and salt. Set this dry mixture aside.
- In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the orange zest.
Combining Mixtures
- Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry mixture. Mix until just combined, being careful not to over-mix.
Baking
- Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Frosting
- Once cooled, frost your cupcakes with your favorite orange-flavored frosting, or try a classic buttercream.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For creative serving, arrange cupcakes on a decorative platter and consider using edible decorations like fresh orange slices or sprinkles. They can be stored in an airtight container at room temperature for up to three days, or frozen for up to three months. Avoid refreezing after thawing.