Chocolate Orange Cupcakes
Moist and zesty chocolate orange cupcakes topped with tangy cream cheese frosting and candied orange peel. Perfect for family gatherings, holidays, or cozy weekends.
Yield: 12 cupcakes
Calories: 280kcal
Cost: $5
Equipment
- Muffin tin (12-cup)
- Cupcake Liners
- Mixing bowls
- Hand Mixer or Stand Mixer
- Fine grater/zester
- spatula
- Wire cooling rack
Materials
For the Cupcakes
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tbsp fresh orange zest about 2 oranges
- 0.5 cup fresh orange juice
For the Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 2.5 cups powdered sugar
- 1 tsp vanilla extract
For Garnish
- candied orange peel optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in orange zest.
- Alternate adding dry mixture and orange juice into the butter mixture. Begin and end with dry ingredients. Mix gently until combined.
- Spoon batter evenly into cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla extract.
- Frost cooled cupcakes and garnish with candied orange peel.
Notes
For a stronger orange flavor, add ½ tsp orange extract to the batter.
If you prefer buttercream, swap cream cheese frosting for chocolate orange buttercream.
Cupcakes store well in an airtight container in the fridge for up to 4 days.