Chocolate Orange Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer
- 1 Cooling rack
- 1 zester or fine grater
- 1 Citrus juicer
- 1 piping bag and tip (optional
Ingredients
- 120 gram all-purpose flour sifted
- 30 gram unsweetened cocoa powder sifted
- 150 gram granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 120 milliliter whole milk room temperature
- 60 milliliter vegetable oil
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest finely grated
- 60 milliliter fresh orange juice
- 60 milliliter hot water
- 100 gram dark chocolate optional, for richer cupcakes; chopped
- 115 gram unsalted butter for frosting; softened
- 200 gram powdered sugar for frosting; sifted
- 25 gram unsweetened cocoa powder for frosting; sifted
- 1 2–3 tbsp fresh orange juice for frosting
- 1 teaspoon orange zest for frosting; finely grated
- 1/2 teaspoon vanilla extract for frosting
- 1 pinch fine salt for frosting
- 12 small orange zest curls or thin orange slices optional; for garnish
Instructions
- Preheat the oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, milk, vegetable oil, egg, vanilla extract, orange zest, and orange juice until smooth.
- Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
- Stir in the hot water (and chopped dark chocolate if using) until the batter is smooth and slightly thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
- For the frosting, beat the softened butter with a mixer on medium speed until light and creamy, about 2 minutes.
- Add powdered sugar, cocoa powder, salt, orange zest, vanilla, and 2 tablespoons orange juice, then beat on low until combined.
- Increase the mixer speed to medium-high and beat until fluffy, adding a little more orange juice if needed for a smooth, pipeable consistency.
- Once cupcakes are completely cool, spoon or pipe the chocolate orange frosting generously on top of each cupcake.
- Garnish each cupcake with orange zest curls or thin orange slices, if desired, and serve.
Notes
For best flavor, use fresh orange zest and juice rather than bottled, as it gives a brighter citrus note that cuts through the richness of the chocolate. Make sure the egg and milk are at room temperature so the batter mixes evenly and the cupcakes rise well. Avoid overmixing once the dry ingredients are added to keep the crumb tender, and don’t overbake, as chocolate cupcakes can dry quickly—start checking a minute or two before the time is up. If your frosting seems too soft, chill it for 10–15 minutes before piping; if it’s too stiff, beat in a teaspoon of orange juice at a time until smooth.
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