This chocolate orange cupcakes recipe is perfect for your next holiday party, family get together or just because--they are so yummy! These cupcakes have rich chocolate flavor, hints of orange and creamy, delicious chocolate orange frosting. Inspired by the Terry's Chocolate Orange, I bet these are going to become your favorite chocolate cupcake recipe.
Jump to:
Why You'll Love this Chocolate Orange Cupcakes Recipe
- One Bowl. Yep, you read that right! We only need one bowl to make these cupcakes. Sure, you can mix all of your wet ingredients together in a bowl beforehand, but I find with this particular recipe it doesn't affect the taste or texture so I skip the extra dishes and mix it all in one.
- Super Moist. These chocolate cupcakes are made using oil which helps maintain extra moisture in the cupcakes.
- They are Perfect for the Holidays. Yes, of course these cupcakes are delicious any time of the year but they truly taste like a Terry's Chocolate Orange and remind me of growing up and receiving one in my stocking each year!
- Orange Flavor. We are using real orange zest and juice in this recipe. No extract used!
Ingredients for this Chocolate Orange Cupcakes Recipe
Here are some important notes about the ingredients used in this recipe and substitutions if needed. The full ingredient list is included below in the recipe card.
- Flour. I use all purpose flour, it helps build stability in the cake.
- Unsweetened Cocoa Powder.
- Sugar. Regular granulated sugar will work perfectly.
- Vegetable Oil. This is going to help maintain an extra moist cake! I always use vegetable oil but you can use any neutral tasting oil.
- Orange Juice. You can use freshly squeezed or store bought. I used store bought since we need quite a bit for this recipe.
- Egg. If you want to substitute eggs, replace them with ¼ cup unsweetened apple sauce per egg required.
- Orange Zest. This brings so much orange flavor to the cupcakes. You definitely don't want to skip adding this to the cupcakes and to the buttercream frosting because you simply won't get that delicious orange essence without it.
Step-by-step Instructions
Here are instructions about how to make these chocolate orange cupcakes. Full instructions are included below in the recipe card. You will need an electric stand or hand mixer for this recipe.
Make the chocolate orange cupcakes
- Mix together dry ingredients. Flour, sugar, baking soda, baking powder and salt.
- Mix together wet ingredients. Orange juice, oil, egg, orange zest and hot water. Mix until completely combined. We want the mixture completely incorporated.
- Combine the wet and the dry ingredients. Mix well, but do not over-mix. You'll end up with dense cupcakes or they mix sink if you over-mix.
- Pour into cupcake liners and bake. Don't over fill your liners or over bake! You don't want dry cupcakes - yuck.
For the orange zest, use the smallest holes on your grater or zester --the image above shows zest that is too large! (I couldn't find mine!!)
Make the chocolate orange frosting
Step 1. Cream butter for 3 minutes until smooth and light in color. Scrape down the sides.
Step 2. Add powdered sugar one cup at a time allowing it to fully incorporate. Make sure the mixer is on low speed so it doesn't explode in your face! I've done it before --ha ha.
Step 3. Add in the cocoa powder, salt, orange juice, and orange zest. Begin mixing on low before turning to high speed. You'll want to mix until the frosting has become light in color and is easily spreadable.
Step 4. Decorate! Once your cupcakes are completely cool, you can decorate them as you please. I used a Wilton 1M piping tip to create this large dollop of frosting. Feel free to add as much or little frosting as your would like.
Cupcake FAQ's
I recommend making these cupcakes the day before or the day you plan to eat them. Cupcakes can dry out quickly, so if you're able to, make them the day of.
Store your cupcakes in an airtight container in the fridge. Note, these cupcakes can last 2-3 days however for optimal freshness I recommend eating them within 1-2 days. With each passing day, the cupcakes will become more dry.
You can freeze unfrosted cupcakes. Place them in a freezer safe zip lock bag and remove as much air as possible. Freeze for up to 1 month. You'll want to thaw the cupcakes on the counter for 1-2 hours before decorating them.
Your cupcakes may be dry if you didn't measure your flour correctly or you over cooked your cupcakes. See below for how to measure flour properly.
We haven't tried with this specific recipe, however I'm sure you could! I recommend Bob's Red Mill 1:1 gluten free flour.
Other Cupcake Recipes to Try
If you tried this recipe and loved it, please leave us a STAR rating below! If you've got any questions, share them in the comment section below. Tag us on Instagram and follow along on BAKED by Blair Pinterest for more recipes!
Chocolate Orange Cupcakes Recipe
Ingredients
- 1 cup all purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup orange juice
- ½ cup hot water
- ¼ cup vegetable oil
- 1 large egg at room temperature
- 1 tablespoon orange zest
Chocolate Orange Buttercream Frosting
- 1 cup unsalted butter at room temperature
- ¼ cup cocoa powder sifted
- 3 cups powdered sugar sifted
- ¼ teaspoon salt
- 1 tablespoon orange zest
- ¼ cup orange juice
Instructions
Chocolate Orange Cupcakes
- Preheat your oven to 350 degrees F. Fill cupcake tray with cupcake liners. Set aside.
- Into the bowl of an electric mixer with the whisk attachment, combine sifted flour, sugar, cocoa, baking soda, baking powder and salt. Stir to combine.
- Pour in egg, orange juice, oil, hot water, and orange zest. Turn your mixer to low speed and mix until combined - about 1 minute.
- Distribute batter evenly between cupcake liners. They should be about ⅔rds full.Bake for 16-18 minutes.
- Remove from cupcake tray after 5 minutes. Cool completely on cooling racks before icing.
Chocolate Orange Buttercream
- In the bowl of a stand mixer, beat butter until smooth and light in colour (about 3 minutes). Scrape down the sides of the bowl.
- With the mixer on low speed, add powered sugar one cup at a time. Scrape down the sides. Turn mixer to low speed and add in cocoa powder. Mix until combined. Scrape down sides once more.
- Turn mixer to low speed and add orange juice, orange zest and salt. Mix on medium to high for 1 more minute until buttercream is light and fluffy.
Steve says
These taste just like the Terry chocolate orange. They were so good.
Elizabeth C says
The rich, indulgent taste of chocolate paired with the zesty, vibrant flavor of orange creates a heavenly combination in these cupcakes. They tantalize the taste buds with a perfect balance of sweetness and citrus brightness, making each bite an absolute delight!