These simple chocolate orange cupcakes are made with real oranges and rich cocoa powder. They are delicious on their own or topped with a decadent chocolate orange frosting.
Orange and chocolate is one of the best flavor pairings — bright, citrusy orange lifts the deep, comforting notes of cocoa. These chocolate and orange cupcakes are small, pretty and perfectly portioned so it’s tempting to have more than one.
If you prefer a lighter treat, enjoy them plain. For a richer dessert, top the cooled cupcakes with the chocolate orange frosting described below. Whether plain or frosted, these chocolate orange zest cupcakes are hard to resist.
How to zest an orange
The easiest way to zest an orange is with a microplane grater. Run the microplane across the orange skin to remove the thin, colored outer layer. Be careful — microplanes are very sharp.
If you don’t have a microplane, use the fine side of a box grater and then chop the grated peel finely. As a last resort, slice the skin thinly and mince it, although this yields less aromatic zest. In all methods avoid the white pith beneath the skin, which is bitter.
Ingredients
Fresh oranges: Use both zest and juice for natural orange flavor. You’ll need about three medium oranges for the cupcakes, two for the frosting and one for decoration (six total). Navel or any sweet eating orange works well.
Natural cocoa powder: Natural cocoa complements the orange without overpowering it. Dutch-processed cocoa can be used if that’s what you have, but flavor and acidity differ slightly.
Brown sugar: Light brown sugar adds gentle caramel notes and keeps the crumb moist. Dark brown sugar will give a deeper caramel flavor. If using cup measures, pack the brown sugar firmly.
Plain (all-purpose) flour: Use plain flour without added raising agents; the recipe provides the correct amounts of baking powder and baking soda.
Baking powder and baking soda: Both are needed: baking powder helps with rise and baking soda provides lift and helps balance the acidity of the orange and cocoa.
Vegetable oil: Adds fat for a fine, tender crumb. Substitute with a neutral oil like canola if needed.
Unsalted butter and eggs: Butter adds flavor while eggs provide structure. Use large eggs (about 55 g each with shell).
Icing sugar (for frosting): Powdered sugar is used to make the chocolate orange frosting smooth and pipeable.
How to make Chocolate Orange Cupcakes
See the recipe card below for exact ingredient amounts and full instructions.
To make the cupcakes
Preheat the oven to 340°F (170°C / 150°C fan). Line a 12–14 cup muffin tin with liners or grease well.
Sift the plain flour, baking powder and baking soda into a bowl. Add the brown sugar and whisk the dry ingredients together. Zest and juice the oranges needed for the batter.
Melt the butter in a heatproof bowl. Sift in the cocoa powder and stir to combine; the warmth helps bloom the cocoa and deepen its flavor. Add the orange juice, vegetable oil, eggs and vanilla, then mix until smooth.
Fold the wet ingredients into the dry until just combined — stop when you can no longer see dry streaks of flour. Do not overmix to avoid a dense, rubbery texture.
Hot tip: Do not overmix or you will end up with flat, rubbery cupcakes!
Portion the batter into liners (an ice cream scoop helps keep portions even). Bake for about 20 minutes, or until the tops spring back and a skewer inserted in the center comes out clean. Cool completely before frosting.
To make the chocolate orange frosting and decorate
Zest and juice the oranges for the frosting. Place softened butter in a large bowl or stand mixer, sift in the icing sugar and mix on low until just incorporated.
Sift in the cocoa powder and mix on low. Add orange juice, zest and vanilla, then beat on medium until the frosting lightens in color and becomes fluffy. Spread with a spatula or pipe using a star tip (a Wilton 2D tip creates a pretty swirl). Garnish with extra orange zest or sprinkles.
How to serve
Serve on a plate at room temperature. These cupcakes are a wonderful accompaniment to coffee or tea, or as a bright dessert for a dinner party.
How to store
Store cupcakes in a covered container in a cool place for up to three days.
To freeze unfrosted cupcakes, wrap individually in clingfilm and place in an airtight container for up to three months. The frosting can be frozen separately in an airtight container, but for best texture make the frosting fresh when possible.
You can also freeze fully decorated cupcakes by placing them on a tray until solid, then wrapping carefully. Remove clingfilm before defrosting to prevent it sticking to the frosting.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations! @keep_calm_and_eat_icecream
Looking for more fresh orange dessert recipes?
Try other chocolate orange recipes or citrus desserts to explore the flavor pairing further.
- Chocolate Orange Cheesecake
- Chocolate Covered Orange Peel
- Chocolate Orange Ice Cream
- Orange Popsicles
Follow the blog social channels for more recipes and ideas.
📋 Recipe
Equipment
- 12–14 muffin tin
- Patty pans / cupcake liners
- Electric hand beaters or stand mixer (for frosting)
- Piping bag and tip (optional)
Ingredients
For the cupcakes
- ¾ cup (115 g) plain flour
- ½ teaspoon baking powder
- ⅔ cup (150 g) packed brown sugar
- ⅓ cup (35 g) natural cocoa powder
- ⅔ of a stick (⅓ cup / 75 g) unsalted butter, melted
- ¼ cup (65 ml) vegetable oil
- 2 large eggs
- 3 small oranges, zested
- ½ cup orange juice
For the chocolate orange frosting
- 200 g unsalted butter, room temperature
- 2½ cups (400 g) icing sugar
- ½ cup (50 g) natural cocoa powder
- 2 oranges, zested
- ¼ cup (65 ml) orange juice
- ½ teaspoon vanilla
Instructions
To make the cupcakes
- Preheat the oven to 340°F (170°C / 150°C fan) and line the muffin tin or grease well.
- Sift flour, baking powder and baking soda into a bowl. Add brown sugar and whisk to combine. Zest and juice the oranges.
- Melt butter, sift in cocoa and stir until smooth. Add orange juice, oil, eggs and vanilla; mix well.
- Fold wet ingredients into dry until just combined. Do not overmix.
- Portion batter into cases and bake about 20 minutes until tops spring back and a skewer comes out clean. Cool completely before frosting.
To make the frosting
- Zest and juice the oranges.
- Beat softened butter with sifted icing sugar on low until just combined.
- Sift in cocoa powder, mix on low, then add orange juice, zest and vanilla. Beat on medium until pale and fluffy.
- Spread or pipe onto cooled cupcakes and decorate with extra orange zest.
Notes
- Measuring by weight and milliliters gives more reliable results than cups.
- These can be served plain or frosted.
- Store in an airtight container in a cool place for up to three days.
- Freeze unfrosted cupcakes wrapped in clingfilm for up to three months. Frosting can be frozen separately.
Nutritional Disclaimer
Nutritional information is an estimate. For precise values calculate using the specific brands you use.
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