Go Back
Lawrence D. Smith

Zesty Chocolate Orange Cupcakes

Soft chocolate cupcakes infused with fresh orange juice and zest, finished with a creamy chocolate-orange buttercream. Each bite delivers rich cocoa flavor balanced by bright, fragrant citrus.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 15 Cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Orange Cupcakes
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil or canola oil
  • 1½ teaspoons vanilla extract
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons orange zest from about 2 oranges
  • 2 tablespoons orange juice
Chocolate Orange Buttercream
  • 1 cup unsalted butter softened to room temperature but still slightly cold
  • ¾ cup unsweetened cocoa powder
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice from about 1–2 oranges
  • 1½ tablespoons orange zest

Equipment

  • Cupcake pan
  • Cupcake liners
  • Medium mixing bowl
  • Whisk
  • Stand mixer fitted with a paddle attachment
  • 3-tablespoon cookie scoop, preferably a large size 20 scoop
  • Wire cooling rack
  • Piping bag

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. Set the prepared pan aside.
  2. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. Blend the Sugar and Oil: Using a stand mixer fitted with the paddle attachment, mix the granulated sugar and vegetable or canola oil for 1 minute, or until well combined.
  4. Add the Wet Ingredients: Add the vanilla extract, eggs, milk, orange zest, and orange juice to the sugar-and-oil mixture. Mix until the ingredients are fully combined.
  5. Finish the Cupcake Batter: Add the dry ingredient mixture to the wet ingredients and mix only until everything has just come together. Do not overmix the batter.
  6. Fill the Cupcake Liners: Portion the batter into the lined cupcake pan, filling each liner about halfway. A large size 20, 3-tablespoon cookie scoop can be used for consistent portions.
  7. Bake the Cupcakes: Bake at 350°F for 12–15 minutes, or until a toothpick inserted into a cupcake comes out with a few moist crumbs. The original recipe baked in about 13 minutes, so avoid overbaking, which can make the cupcakes dry.
  8. Cool the Cupcakes: Remove the pan from the oven and let the cupcakes rest in the pan for 5 minutes. Transfer them to a wire rack and allow them to cool completely before frosting.
  9. Beat the Butter: Place the slightly cold, room-temperature unsalted butter in the stand mixer bowl and beat on medium speed for 1–2 minutes, until smooth.
  10. Build the Buttercream: Add the cocoa powder and powdered sugar gradually, adding the powdered sugar ½ cup at a time and mixing until smooth after each addition.
  11. Add the Orange Flavor: Mix in the vanilla extract, orange juice, and orange zest until the buttercream is smooth and well combined.
  12. Adjust the Consistency: Add a little more orange juice or milk as needed to reach the desired frosting consistency. If the buttercream becomes too thin, add a small amount of additional powdered sugar.
  13. Pipe the Frosting: Transfer the finished buttercream to a piping bag and pipe it onto the completely cooled cupcakes.
  14. Garnish the Cupcakes: If desired, finish each cupcake with a fresh orange slice.

Notes

  • Use fresh oranges for the zest and juice to give both the cupcakes and buttercream a natural citrus flavor.
  • Avoid overmixing the cupcake batter after the dry ingredients are added, as this can make the finished cupcakes tough.
  • Sift the cocoa powder and powdered sugar before incorporating them into the buttercream for a smoother frosting texture.
  • The butter for the buttercream should be softened but still slightly cold rather than fully softened or melted. The source recommends taking it out about 30 minutes before using.
  • Let the cupcakes cool completely before piping the buttercream.
  • Covered cupcakes can be refrigerated for up to 4 days or kept covered at room temperature for up to 2 days.
  • Buttercream can be refrigerated in an airtight container for 1–2 weeks. Bring it to room temperature and whip again before using.
  • Buttercream can be frozen in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, bring it to room temperature, then whip before use.
  • Fully cooled baked cupcakes can be frozen for up to 3 months. Wrap them individually in plastic wrap before placing them in an airtight container or Ziplock bag.
  • If storing frozen baked or decorated cupcakes for longer than 1 week, add an extra layer of aluminum foil around the wrapped cupcakes.