Go Back
–+ servings
chocolate cupcakes with orange frosting

Chocolate Cupcakes With Orange Frosting

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or small offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 1 large egg room temperature
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 0.5 cup hot water
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 2 tablespoon orange juice freshly squeezed
  • 1 tablespoon orange zest finely grated
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon fine salt
  • 1 1–2 tablespoons heavy cream or milk as needed

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In another medium bowl whisk together egg, milk, vegetable oil, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and whisk just until no dry streaks of flour remain.
  • Carefully pour in the hot water and whisk until the batter is smooth and thin, without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack for at least 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter with an electric mixer on medium speed until light and creamy, about 2–3 minutes.
  • Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition until fully incorporated.
  • Add orange juice, orange zest, vanilla extract, and salt, then beat on medium speed until fluffy, about 1–2 minutes.
  • If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until you reach a smooth, spreadable consistency.
  • Once cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Chill the frosted cupcakes for 10–15 minutes if you want the frosting to firm slightly before serving.

Notes

For best flavor, use freshly grated orange zest and juice, as bottled juice can make the frosting less vibrant and sometimes too thin; make sure all cold ingredients (like egg and milk) are at room temperature so the cupcakes rise evenly and stay tender; avoid overmixing once the flour is added to keep the crumb soft; if your kitchen is warm, chill the frosting for a few minutes before piping so it holds its shape; and store cupcakes in an airtight container—at room temperature for up to 2 days or in the refrigerator for 3–4 days, allowing them to come back to room temperature before serving for the best texture and flavor.
Tried this recipe?Let us know how it was!