There’s something magical about the combination of orange and chocolate. The bright, citrusy notes of orange perfectly complement the rich, deep flavor of chocolate, creating a taste experience that’s both sophisticated and comforting. These Orange Chocolate Cupcakes capture that perfect pairing in a delightful handheld treat.
Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes strike the perfect balance between everyday indulgence and special-occasion worthy dessert. The chocolate cupcake base is moist and tender, while the orange-infused frosting adds a refreshing twist that elevates these treats beyond ordinary chocolate cupcakes.
Why You’ll Love This
- Perfect balance of flavors – the bright citrus cuts through the rich chocolate for a harmonious taste experience
- Quick prep time – you can have these cupcakes ready in under an hour
- Impressive presentation with minimal effort – the orange zest garnish adds a professional touch
- Versatile recipe – can be made as mini cupcakes, a layer cake, or even as a sheet cake
- Make-ahead friendly – the cupcakes actually taste even better the next day as flavors meld
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup fresh orange juice
- 2 tbsp orange zest
- ½ cup buttermilk
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then mix in orange juice and zest.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Divide batter into liners (¾ full). Bake 18-20 minutes. Cool completely.
- Beat butter until smooth. Gradually add powdered sugar, cocoa, milk, and vanilla until fluffy. Pipe onto cooled cupcakes.
Tips & Variations
- For a more intense chocolate flavor, add 1/4 cup of mini chocolate chips to the batter
- Make it dairy-free by substituting the butter with coconut oil and using almond milk mixed with 1 teaspoon of vinegar instead of buttermilk
- For a fun twist, add a teaspoon of orange extract to the cake batter for double the orange flavor
- If you don’t have buttermilk, make your own by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes
- For a festive touch, dip half of each frosted cupcake in melted dark chocolate and let it set
- These cupcakes freeze beautifully unfrosted – just thaw at room temperature and add frosting before serving
Serving Suggestions
These Orange Chocolate Cupcakes are perfect served alongside a hot cup of coffee or tea for an afternoon treat. For a more decadent dessert experience, pair with a scoop of vanilla ice cream or a small glass of Grand Marnier for the adults.
If serving at a party, consider creating a cupcake bar with different toppings like chocolate shavings, candied orange peel, or chocolate-dipped orange segments to let guests customize their treats.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- The cupcakes are done when they spring back lightly when touched and a toothpick comes out with a few moist crumbs
- For the best orange flavor, use fresh oranges rather than bottled juice
- Allow ingredients to come to room temperature before beginning for the best texture and rise
FAQs
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container. Frost them the day you plan to serve for best results.
Can I use this recipe to make a cake instead of cupcakes?
Absolutely! This recipe will make one 8-inch round cake. Increase the baking time to 25-30 minutes or until a toothpick inserted in the center comes out clean.
How can I ensure my cupcakes are moist?
Be careful not to overbake them, and make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
Can I use blood oranges or other citrus fruits?
Yes! Blood oranges, tangerines, or even a combination of citrus would work beautifully in this recipe. Just adjust the amount to taste as some citrus fruits are more potent than others.
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