Chocolate Orange Cupcakes – Easy And Irresistible
Scrummy chocolate orange cupcakes recipe! Picture this: a soft, chocolatey sponge with a cheeky hint of orange, topped with a swirl of velvety chocolate-orange frosting. It’s like Terry’s Chocolate Orange had a lovely little cuddle with a fairy cake, and the result is pure bliss.
Perfect for afternoon tea, a cheeky treat with your cuppa, or when you’re in dire need of a pick-me-up.
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Ingredients
- 250 g Plain Flour
- 2 tsp Baking Powder
- 150 g Caster Sugar
- 175 ml Milk
- 1 tsp Vanilla Extract
- 2 lrg Eggs
- 150 ml Rapeseed Oil
- 50 g Cocoa Powder
- Zest of 1 Orange
- Splash of orange juice (if needed)
- 100g Chocolate Chips
Chocolate Orange Buttercream
- 250 g Unsalted Butter (softened)
- 500 g Icing Sugar (sifted)
- 190 g Plain dark chocolate (melted and cooled)
- 1 Orange zested
- Splash of orange juice (if needed)
Orange Chocolate Cupcakes Recipe Instructions
STEP 1: Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4)
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STEP 2: Put all the ingredients into a bowl or mixer and whisk until fully combined and smooth. If the mixture feels a bit thick add a splash of orange juice.
STEP 3: Divide the mixture among the paper cases and bake for 26-27 minutes. Cool on a wire rack.
Chocolate and Orange Buttercream Instructions
STEP 4: Meanwhile make the buttercream. Beat the butter until cream and add the sifted icing sugar.
STEP 5: Melt the chocolate in the microwave in 30 second intervals, stirring between each burst. Let it cool slightly and mix it through the butter with the orange zest adding a little orange juice to loosen if needed.
STEP 6: Swirl some buttercream over the top of the cupcakes using a piping bag fitted with a star nozzle. Sprinkle with any decorations if you fancy.
Adaptations
Here are some useful adaptations for your chocolate orange cupcakes recipe, along with storage information:
Gluten-Free Option: Swap regular flour for a gluten-free blend to make these treats suitable for those with gluten sensitivities.
Vegan Version: Replace eggs with mashed banana or applesauce, and use plant-based milk and vegan butter for a dairy-free alternative.
Boozy Twist: Add a splash of orange liqueur to the batter or frosting for an adult-friendly version.
Mini Cupcakes: Use a mini muffin tin to create bite-sized versions, perfect for parties or portion control.
Orange Curd Filling: Core the cupcakes and fill with homemade or store-bought orange curd for a surprise centre.
Marble Effect: Swirl plain chocolate batter with orange-flavoured batter for a marbled look and taste.
Frosting Variations: Try a white chocolate orange frosting or a cream cheese orange frosting for different flavour profiles.
Decoration Ideas: Top with candied orange peel, chocolate orange segments, or a dusting of cocoa powder for visual appeal.
Storage Information
These cupcakes can be kept at room temperature in an airtight container for up to 2-3 days. If you’ve used a cream cheese frosting, store them in the refrigerator for up to 5 days.
For longer storage, you can freeze unfrosted cupcakes for up to 3 months – just remember to thaw them completely before frosting and serving.
Chocolate Orange Cupcakes
Equipment
Ingredients
- 250 g Plain Flour
- 2 tsp Baking Powder
- 150 g Caster Sugar
- 175 ml Milk
- 1 tsp Vanilla Extract
- 2 lrg Eggs
- 150 ml Rapeseed Oil
- 50 g Cocoa Powder
- Zest of 1 Orange
- Splash of orange juice (if needed)
- 100 g Chocolate chips
Chocolate Orange Buttercream
- 250 g Unsalted Butter (softened)
- 500 g Icing Sugar (sifted)
- 190 g Plain dark chocolate (melted and cooled)
- 1 Orange zested
- Splash of orange juice (if needed)
Instructions
- Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4)
- Put all the ingredients into a bowl or mixer and whisk until fully combined and smooth. If the mixture feels a bit thick add a splash of orange juice.
- Divide the mixture among the paper cases and bake for 26-27 minutes. Cool on a wire rack.
- Meanwhile make the buttercream. Beat the butter until cream and add the sifted icing sugar.
- Melt the chocolate in the microwave in 30 second intervals, stirring between each burst. Let it cool slightly and mix it through the butter with the orange zest adding a little orange juice to loosen if needed.
- Swirl some buttercream over the top of the cupcakes using a piping bag fitted with a star nozzle. Sprinkle with any decorations if you fancy.