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–+ servings
decadent chocolate orange cupcakes

Double Chocolate Orange Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 10 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 2 Mixing bowls
  • 1 Electric mixer
  • 1 Whisk
  • 1 Spatula
  • 1 zester
  • 1 Grater
  • 1 Cooling rack
  • 1 Oven

Ingredients
  

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter softened
  • 1 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Freshly squeezed orange juice
  • 1 tablespoon Orange zest
  • 1/2 cup Semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
  • Add eggs one at a time to the butter mixture, beating well after each addition.
  • Stir in vanilla extract and orange zest.
  • Gradually add the dry ingredients to the wet ingredients, alternating with orange juice, beginning and ending with dry ingredients.
  • Fold in the chocolate chips using a spatula.
  • Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  • Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Use room temperature butter and eggs for a smoother batter and better rise. To enhance the orange flavor, consider adding a few drops of orange extract. For extra garnish, top the cooled cupcakes with a drizzle of melted chocolate and a sprinkle of additional orange zest.
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