Chocolate Orange Cupcake Recipe

Here are the ingredients that you need for these chocolate orange cupcakes:

Chocolate Orange Cupcakes

  • 3/4 cup all purpose flour (98 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/3 cup baking cocoa powder (32 grams)
  • 1/2 tsp baking soda (3 grams)
  • 1/2 tsp salt (2 grams)
  • 3/4 cup orange juice (180 grams)
  • 2 large eggs, room temperature (114 grams)
  • 1/3 cup vegetable oil (70 grams)
  • 1 tsp white vinegar (4 grams)
  • 1 tsp orange emulsion or extract (4 grams)
  • 1 Tbsp fresh orange zest (3 grams)

Chocolate Orange Buttercream Frosting

  • 1/4 cup (or 1/2 stick) unsalted butter, room temperature (56 grams)
  • 1 tsp orange emulsion or extract (4 grams)
  • 1 Tbsp fresh orange zest (3 grams)
  • 1/4 tsp salt (1 grams)
  • 1/2 cup powdered sugar (62 grams)
  • 1/4 cup dark cocoa powder (25 grams)
  • 3 Tbsp cup heavy cream (40 grams)
  • 1/4 cup melted dark chocolate, cooled (45 grams, 2 oz.)

Optional Filling & Garnish

  • 3/4 cup orange marmalade
  • 3 Tbsp fresh orange zest (9 grams)
  • 12 orange peel spirals


Here are the directions that you need to follow to complete these cupcakes:

Chocolate Orange Cupcakes

  1. Begin by preheating oven to 350°F (175°C). Place 12 cupcake liners in cupcake pan.
  2. Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into a large bowl and set aside.
  3. In a separate medium sized bowl, whisk together 3/4 cup orange juice, 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar, 1 tsp orange emulsion or extract, 1 Tbsp fresh orange zest. Mix just until the batter is smooth.
  4. Pour the wet ingredients into the dry ingredients, and mix together with a whisk or rubber spatula just until the batter in smooth.
  5. Fill cupcake liners 3/4 full and bake for about 18-19 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Allow the cupcakes to cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling.

Chocolate Orange Buttercream

  1. While the cupcakes cool make the orange chocolate buttercream. Beat 1/4 cup of unsalted butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Mix in 1 tsp orange emulsion or extract, 1 Tbsp fresh orange zest and 1/4 tsp salt on a low speed.
  3. Slowly add in 1/2 cup powdered sugar, followed by 1/4 cup dark cocoa powder. Scrape the sides and bottom of the bowl as need with a rubber spatula.
  4. Add 3 Tbsp of heavy cream and mix on a low speed.
  5. Mix in 1/4 cup of cooled, melted dark chocolate.
  6. Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
  7. If the frosting is too thick, add an extra Tbsp of heavy cream. If it’s too thin, add in another 1/4 cup of powdered sugar.
  8. Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.
  9. Decorating These Orange Chocolate Cupcakes

    1. If desired, remove the center of each cupcake with a small knife and fill with 1 Tbsp of orange marmalade.
    2. Pipe a rosette on top of the marmalade with the orange chocolate buttercream using a Wilton 1M piping tip.
    3. Garnish with a sprinkle of fresh orange zest and an orange peel spiral.