Decadent Chocolate Orange Cupcakes: The Ultimate Citrus Chocolate Treat
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Prepare to be amazed by these incredibly delightful Chocolate Orange Cupcakes. Each bite offers a harmonious blend of rich chocolate and vibrant orange. These cupcakes feature a super soft and moist orange-infused chocolate base, a luscious surprise of orange jam hidden within, and are crowned with the smoothest, most flavorful chocolate orange frosting you’ll ever taste. This recipe is an absolute dream come true for any ardent chocolate orange enthusiast, promising a burst of delicious flavor in every mouthful.
Crafting these delicious chocolate orange cupcakes is surprisingly straightforward, yet they deliver an extraordinary depth of chocolate and orange flavor. The foundation is an exquisitely soft chocolate cupcake batter, enhanced with fresh orange zest and juice. This leads to a beautifully tender crumb that melts in your mouth. But the magic doesn’t stop there; a delightful core of tangy orange jam awaits inside, adding another layer of texture and bright citrus notes. Finally, a velvety smooth chocolate orange frosting provides the perfect sweet and zesty finish, making these treats truly irresistible.
These moist chocolate orange cupcakes are a true celebration of flavor, bursting with vibrant orange essence. This chocolate orange cupcake recipe transcends ordinary baking, elevating a classic combination to new heights. They are perfect for virtually any celebration, whether you’re planning for the festive cheer of the holidays, a joyful Christmas gathering, a special birthday, or simply want to brighten an ordinary day with an extraordinary dessert. Their stunning appearance and unforgettable taste will surely make them a standout at any event.
If you’re looking for more delectable cupcake creations, be sure to try our Lemon Poppy Seed Cupcakes, the timeless Red Velvet Cupcakes, and the intensely rich Chocolate Fudge Cupcakes.
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WHY THIS RECIPE IS A MUST-TRY
- Irresistible Chocolate Orange Frosting: Our signature frosting is nothing short of spectacular. We’ve meticulously crafted it using genuine orange chocolate, which infuses it with a profound, authentic orange flavor. A splash of fresh orange juice further brightens the profile, resulting in a frosting that is incredibly smooth, soft, and bursting with citrusy chocolate goodness. It’s the crowning glory of these cupcakes.
- Perfectly Moist Chocolate Orange Cupcakes: The base of these treats is an orange-infused chocolate cupcake that’s remarkably soft, tender, and incredibly moist. Despite its gourmet taste, the cupcake batter comes together quickly and easily, making the baking process enjoyable and hassle-free. The balanced flavors ensure neither the chocolate nor the orange overpowers the other, creating a delightful harmony.
- Delightful Orange Jam Core: Hidden within the heart of each cupcake is a surprise burst of delicious orange jam. This zesty filling adds an unexpected layer of tartness and a pleasing textural contrast, complementing the sweetness of the cupcake and the richness of the frosting beautifully. It’s the secret element that elevates these cupcakes from simply good to absolutely unforgettable.
ESSENTIAL INGREDIENT NOTES
Understanding the role of each ingredient is key to achieving the best results for these chocolate orange cupcakes. Here are some essential notes for the key components. For a comprehensive list with precise measurements, please refer to the recipe card located further down this page.
- Dark Orange Chocolate: For optimal flavor, I highly recommend using a high-quality dark orange chocolate bar with a cocoa content of 60-70%. This percentage ensures a rich, deep chocolate flavor without being overly bitter, beautifully complementing the orange notes. Using a good quality chocolate specifically flavored with orange will enhance the overall profile of your frosting.
- Eggs: The temperature of your eggs significantly impacts the texture of your cupcakes. Always allow your eggs to come to room temperature before baking. This typically takes 30 minutes to 1 hour, depending on your kitchen’s warmth. Room temperature eggs emulsify better with other ingredients, leading to a smoother, more uniform batter and a lighter, fluffier cupcake.
- Sour Cream: Sour cream is a secret weapon for creating exceptionally soft and tender cupcakes. Its acidity reacts with the baking soda, promoting a lighter texture, while its fat content adds moisture. Like eggs, measure out your sour cream and let it reach room temperature for 30 minutes to 1 hour prior to baking, ensuring it blends seamlessly into the batter.
- Orange Juice: Freshly squeezed orange juice is crucial for both the cupcake batter and the buttercream frosting. It imparts a bright, natural citrus flavor that bottled juices often lack. Its acidity also contributes to the moistness and tenderness of the cupcakes. Ensure it’s at room temperature when adding to the batter for consistent results.
- Cocoa Powder: For the most intense and rich chocolate flavor, I strongly advise using a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a darker color and a smoother, less bitter chocolate taste. My personal favorite is from Valrhona, known for its superior quality.
- Vegetable Oil: When choosing an oil for baking, opt for a flavor-neutral variety such as canola or sunflower oil. These oils add moisture without introducing any competing flavors, allowing the chocolate and orange to shine. Avoid oils with strong tastes like olive oil, which can alter the delicate balance of the cupcake.
- Orange Jam: The orange jam provides a delightful burst of fruity sweetness and a subtle tang that perfectly balances the chocolate. Choose your favorite high-quality orange jam or marmalade to fill the core of these cupcakes. A jam with good fruit content will deliver the best flavor and texture.
STEP-BY-STEP INSTRUCTIONS – BAKING THE CUPCAKES
Creating these delicious Chocolate Orange Cupcakes is a rewarding process. For the cupcake component, you’ll need two mixing bowls, a hand whisk, and either a stand mixer or an electric hand mixer. Additionally, prepare a 12-cup cupcake tin lined with cupcake liners. Following these detailed steps will ensure your cupcakes turn out perfectly moist and flavorful.
The complete recipe, with exact measurements and detailed instructions, can be found in the recipe card below.
Before you begin, preheat your conventional oven to 160ºC (320ºF). This ensures the oven is at the correct temperature for even baking. Line your 12-cup cupcake tin with paper liners, preparing them to receive the batter.
STEP 1: Combine Dry and Wet Ingredients Separately. In a large mixing bowl, thoroughly whisk together all of your dry ingredients, including the all-purpose flour, granulated sugar, fresh orange zest, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Stir well to ensure everything is evenly distributed. In a separate, medium-sized mixing bowl, combine all of the wet ingredients: room temperature sour cream, orange juice, vegetable oil, room temperature eggs, and vanilla extract. Whisk these wet ingredients together gently with a hand whisk until they are just combined. Avoid overmixing the wet ingredients, especially the eggs, as this can incorporate too much air and affect the cupcake texture.
STEP 2: Gently Combine and Bake. Gradually pour the wet ingredients mixture into the dry ingredients bowl. Using a spatula or a hand whisk, gently stir the batter until all ingredients are just combined and there are no visible lumps of flour. Be careful not to overmix, as this can lead to tough cupcakes. Divide the perfectly combined cake batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 20-23 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean. Allow the cupcakes to cool in the hot pan for about 5 minutes before carefully transferring them to a wire rack to cool completely. This cooling process helps them retain their moisture and prevents them from sticking.
STEP-BY-STEP INSTRUCTIONS – CHOCOLATE ORANGE BUTTERCREAM AND ASSEMBLING
Once your cupcakes are baked and cooled, it’s time to create the dreamy chocolate orange buttercream and assemble these show-stopping treats. This section guides you through making the luscious frosting and putting the final touches on your cupcakes.
STEP 1: Prepare the Chocolate Orange Mixture. Begin by melting your dark orange chocolate. This can be done carefully in a microwave in short bursts, stirring frequently, or over a double boiler. Once melted and smooth, slowly incorporate the heavy cream and orange juice into the melted chocolate, stirring continuously until the mixture is uniform and silky. Allow this chocolate-orange ganache-like mixture to cool to approximately room temperature. It’s important that it’s not hot when added to the butter. In a separate bowl, sift together the powdered sugar and Dutch-processed cocoa powder to remove any lumps, and set this aside.
STEP 2: Create the Luscious Buttercream. In the bowl of your stand mixer fitted with the paddle attachment, cream the cool room temperature butter on high speed for about 4 minutes until it’s light and fluffy. Stop the mixer, scrape down the sides of the bowl thoroughly, and continue mixing for another 2 minutes. This ensures the butter is perfectly aerated. Next, add the cooled melted orange chocolate mixture and mix on low speed until it’s fully incorporated into the butter. Scrape down the bowl again to ensure all ingredients are well combined. Gradually, on low speed, add the vanilla extract and the sifted powdered sugar and cocoa powder in two separate portions, mixing until each addition is completely smooth and integrated. After the last addition, scrape down the bowl one more time and mix on low speed for 2 minutes to ensure a perfectly smooth buttercream.
STEP 3: Fill the Cupcakes with Jam. Take the bowl off the stand mixer and, using a rubber spatula or a sturdy wooden spoon, beat the buttercream by hand for a minute or two. This manual step helps remove any trapped air bubbles, resulting in an even smoother, denser frosting that’s perfect for piping. Transfer the velvety buttercream into a piping bag fitted with your desired star piping tip, such as a Wilton 8B, for an elegant swirl. Using a cupcake corer, the end of another piping tip, or a small spoon, carefully dig out a small core from the center of each cooled cupcake. This creates a perfect indent for your delicious orange jam. Fill each cored cupcake with approximately 1 teaspoon of your chosen orange jam.
STEP 4: Pipe and Decorate. With your piping bag ready, pipe generous swirls of the chocolate orange buttercream onto each filled cupcake, starting from the outside edge and working your way inward and upward. For a beautiful presentation and an extra citrusy kick, decorate your finished cupcakes with fresh orange slices (cut into quarters or small wedges) and a sprinkle of freshly grated orange zest. These garnishes not only add visual appeal but also enhance the overall orange flavor.
EXPERT BAKING TIPS FOR PERFECT CUPCAKES
- Use a Kitchen Scale for Precision: For consistently perfect baking results, especially with delicate pastries like cupcakes, I cannot stress enough the importance of using a kitchen scale. My recipes are primarily developed using grams, which offers the most precise way to measure ingredients. Unlike volumetric cup measurements, which can vary wildly depending on how ingredients are packed, a scale ensures exact quantities, leading to reliable and delicious outcomes every time. Baking is a science, and precision is paramount.
- Avoid Overmixing Your Batter: Overmixing is one of the most common pitfalls in baking, particularly for cupcakes. Once you’ve combined the wet and dry ingredients, mix them only until they are just incorporated and no streaks of flour remain. Continuing to mix activates the gluten in the flour excessively, resulting in tough, chewy cupcakes instead of the desired light and tender crumb. I always recommend a final gentle fold with a spatula after initial mixing to ensure everything at the bottom of the bowl is fully incorporated without overworking the batter.
- Choose the Right Baking Pans: The type of baking pan you use can significantly impact your cupcakes. For the best possible result – a softer, more evenly baked cupcake – use an aluminum baking pan. These pans are lighter in color and reflect heat, allowing the cupcakes to bake more gently and consistently. If you opt for a darker-colored baking pan, be aware that it will absorb more heat, which can lead to a darker crust and potentially a dryer cupcake. Always grease your pan and line it with paper liners to prevent sticking and ensure easy removal.
- Room Temperature Ingredients are Key: This tip is mentioned for specific ingredients, but it bears repeating as a general rule. Ensuring all refrigerated ingredients like eggs, butter, and sour cream are at room temperature before mixing is vital. Room temperature ingredients emulsify more effectively, creating a smooth, cohesive batter. This leads to a better texture, increased volume, and a more evenly baked product.
FREQUENTLY ASKED QUESTIONS
Absolutely! This recipe adapts beautifully to mini cupcakes. Simply follow all the recipe instructions for preparing the batter. When it comes to baking, fill your mini cupcake liners about two-thirds full and bake them for a shorter duration, typically 8-10 minutes. Always perform the cake tester or toothpick test to ensure they are fully baked; the toothpick should come out clean when inserted into the center.
Yes, these cupcakes can definitely be prepared in advance, making them perfect for parties or busy schedules. To store, keep the unfrosted cupcakes in an airtight container at room temperature for 1-2 days. The unused chocolate orange frosting can be stored in a separate airtight container in the fridge for up to 1 week. When you’re ready to assemble and serve, allow the chilled frosting to come to room temperature. This makes it easier to work with. Before piping, give the frosting a good stir or re-whip it briefly in your stand mixer to remove any air bubbles and restore its smooth, creamy consistency. Then, pipe the frosting onto your cupcakes, decorate, and they’re ready to be enjoyed fresh!
The best way to determine if your cupcakes are fully baked is by using a reliable cake tester or a simple toothpick. Once the minimum baking time specified in the recipe has passed (typically around 20-23 minutes for standard cupcakes), gently insert the cake tester or toothpick into the very center of one of the cupcakes. If it comes out clean, with no wet batter clinging to it, your cupcakes are perfectly done and ready to be removed from the oven. If you see wet batter, continue baking for a few more minutes and test again.
STORAGE INSTRUCTIONS
To keep your delicious Chocolate Orange Cupcakes fresh and flavorful, proper storage is essential. Frosted cupcakes should be stored in an airtight container in the refrigerator to maintain the integrity of the buttercream. They are best enjoyed within 1-2 days of frosting. The flavors tend to meld beautifully on the second day! If you’re preparing them ahead of time, store the unfrosted cupcakes in an airtight container at room temperature for 1-2 days. Any leftover or unused chocolate orange frosting can be kept in a separate airtight container in the fridge for up to 1 week. Before you plan to use the chilled frosting, make sure to let it come back to room temperature. Once at room temperature, give it a good stir or a quick whip with an electric mixer to remove any air bubbles and restore its smooth, pipeable consistency. Then, pipe the frosting onto your cupcakes as desired, and they will be perfectly ready to be savored.
Other Cupcake Recipes To Try
- Salted Caramel Cupcakes
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
- 25 Best Summer Dessert Ideas
- Biscoff Cupcakes
If you adored this recipe, please make sure to leave a STAR REVIEW to help other bakers find it! We’d also love to see your creations—tag me on Instagram @juliemarieeats. For more culinary inspiration and ideas, be sure to follow me on Pinterest.
Chocolate Orange Cupcakes
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Equipment
- 12-cup cupcake pan
Ingredients
ORANGE CHOCOLATE CUPCAKE
- 160 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoon freshly grated zest from organic orange about 2-3 oranges
- 50 g dutch processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream at room temperature
- 120 g freshly squeezed orange juice at room temperature
- 75 g vegetable oil
- 2 large eggs at room temperature
- 1 ½ teaspoon vanilla extract
ORANGE CHOCOLATE BUTTERCREAM
- 160 g good quality orange dark chocolate
- 30 g heavy cream
- 30 g freshly squeezed orange juice
- 290 g powdered sugar
- 2 tablespoon dutch processed cocoa powder
- 150 g unsalted butter cool room temperature
- 1 ½ teaspoon vanilla extract
FILLING AND DECORATION
- 12 teaspoon orange jam or marmalade
- 1 orange, sliced and cut into quarters, plus extra zest for garnish
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CHOCOLATE ORANGE CUPCAKE
- Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with paper cupcake liners.
- In a large bowl, combine the all-purpose flour, granulated sugar, orange zest, Dutch processed cocoa powder, baking powder, baking soda, and salt. Stir to ensure all dry ingredients are well combined.160 g all-purpose flour, 200 g granulated sugar, 2 tablespoon freshly grated zest from organic orange, 50 g dutch processed cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate mixing bowl, whisk together the room temperature sour cream, orange juice, vegetable oil, room temperature eggs, and vanilla extract until just combined. Avoid overmixing.120 g sour cream, 120 g freshly squeezed orange juice, 75 g vegetable oil, 2 large eggs at room temperature, 1 ½ teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry ingredients while gently stirring. Mix until just combined and no lumps remain, being careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners and bake for 20-23 minutes, or until a cake tester comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
CHOCOLATE ORANGE BUTTERCREAM
- Melt the orange dark chocolate. Stir in the heavy cream and orange juice until smooth. Let the mixture cool to room temperature.160 g good quality orange dark chocolate, 30 g heavy cream, 30 g freshly squeezed orange juice
- Sift the powdered sugar and cocoa powder together into a bowl and set aside.290 g powdered sugar, 2 tablespoon dutch processed cocoa powder
- In a stand mixer with a paddle attachment, cream the cool room temperature butter on high speed for 4 minutes. Scrape down the bowl and mix for 2 more minutes. Add the cooled melted orange dark chocolate and mix until fully incorporated. Scrape down the bowl again.150 g unsalted butter
- On low speed, add the vanilla extract and the sifted powdered sugar/cocoa powder in two portions, mixing until each addition is fully incorporated. Scrape the bowl and mix for 2 minutes on low speed.1 ½ teaspoon vanilla extract
- Remove the bowl from the mixer. Using a rubber spatula, beat the buttercream by hand for a few minutes to remove air bubbles and achieve an extra smooth consistency.
- Transfer the finished buttercream to a piping bag fitted with a star piping tip (e.g., Wilton 8B).
ASSEMBLING
- Using a cupcake corer, the end of a piping tip, or a small spoon, carefully remove the core from the center of each cooled cupcake to create an indent. Fill each indent with about 1 teaspoon of orange jam.12 teaspoon orange jam or marmalade
- Pipe the chocolate orange buttercream generously onto each filled cupcake. Decorate with fresh orange slices (cut into quarters or small wedges) and a sprinkle of fresh orange zest for an appealing finish.1 orange, sliced and cut into quarters, plus extra zest for garnish