Indulge in Our Zesty Double Chocolate Orange Cupcakes Recipe

Chocolate lovers rejoice as these double chocolate orange cupcakes bring a burst of rich, tantalizing flavor to your dessert table.

Dark cocoa powder blends seamlessly with zesty orange notes, creating a mouthwatering combination that dances across your palate.

The velvety chocolate base gets an extra punch from intense orange zest and a hint of liqueur.

Silky ganache tops these decadent treats, adding another layer of luxurious chocolate decadence.

Each cupcake promises a perfect balance of deep chocolate and bright citrus essence.

These indulgent treats will transform any ordinary moment into a spectacular dessert experience.

Prepare to fall in love with every single delectable bite.

Ways To Serve Double Chocolate Orange Cupcakes

• Citrus Chocolate Party Platter: Arrange cupcakes on a rustic wooden board with fresh orange slices and dark chocolate pieces for a stunning visual display.
• Sweet Brunch Centerpiece: Pair these cupcakes with a light champagne or orange-infused coffee for an elegant morning gathering with friends.
• Dessert Gift Packaging: Wrap individual cupcakes in clear cellophane with orange ribbon for a charming homemade gift that looks professionally prepared.
• After-Dinner Dessert Companion: Serve alongside a scoop of vanilla bean ice cream or a small glass of orange liqueur to elevate the flavor experience.

Storage Tips For Double Chocolate Orange Cupcakes

• Fridge Fresh Storage: Keep decorated cupcakes in an airtight container in the refrigerator for up to 4 days. Wrap individually in plastic wrap to maintain moisture and prevent flavor absorption from other foods.
• Make-Ahead Magic: Prepare cupcake batter and refrigerate up to 24 hours before baking. Store unfrosted cupcakes at room temperature in a sealed container for 2 days, ensuring maximum freshness and soft texture.
• Freezer Friendly Option: Freeze undecorated cupcakes for 3 months. Wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag. Thaw at room temperature for 2-3 hours before frosting and serving.
• Temperature Tip: Always bring refrigerated cupcakes to room temperature before serving to restore their soft, tender crumb and enhance the rich chocolate and orange flavors. Remove from refrigerator 30-45 minutes prior to enjoying.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 289 kcal

Servings: 13

Everything In Double Chocolate Orange Cupcakes

• All-Purpose Flour: Provides structure and base for tender, soft cupcakes with a delicate crumb.
• Cocoa Powder: Delivers rich, deep chocolate flavor and beautiful dark color to the cupcakes.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and become light and fluffy.
• Salt: Enhances and balances the overall sweetness and chocolate flavor.

• Granulated Sugar, Brown Sugar: Creates sweetness and helps achieve a moist, tender texture with caramel undertones.
• Vegetable Oil: Ensures cupcakes remain incredibly moist and soft, preventing dryness.
• Eggs: Bind ingredients together and provide structure and richness.
• Buttermilk: Adds tanginess and helps create a tender, soft crumb with better rise.
• Vanilla Extract: Rounds out flavors and adds depth to the chocolate base.
• Orange Zest, Orange Juice: Introduces bright, citrusy notes that complement the chocolate wonderfully.

• Unsalted Butter: Creates a creamy, smooth base for the frosting with rich flavor.
• Powdered Sugar: Provides sweetness and helps achieve a silky, spreadable consistency.
• Cocoa Powder: Intensifies chocolate flavor in the frosting.
• Melted Chocolate: Adds luxurious chocolate depth and glossy texture.
• Heavy Cream: Helps create a smooth, creamy frosting with perfect piping consistency.
• Orange Extract: Reinforces the citrus flavor profile.

Kitchen Tools For Double Chocolate Orange Cupcakes

• Muffin tin: 12-cup standard size with sturdy construction.
• Cupcake liners: Paper or foil to line each muffin cup.
• Large mixing bowls: Two separate bowls for dry and wet ingredients.
• Whisk: Essential for blending ingredients smoothly.
• Electric mixer: Helps create light, fluffy frosting.
• Wire cooling rack: Allows cupcakes to cool evenly.
• Measuring cups and spoons: Precise measurements for ingredients.
• Piping bag (optional): For decorative frosting application.
• Toothpick: Checks cupcake doneness.
• Grater or zester: For creating orange zest.

How To Bake Double Chocolate Orange Cupcakes

• Warm Up the Oven

Crank the oven to a cozy 350F and line your muffin tin with cute paper liners. Get ready for chocolate magic!

• Mix Dry Ingredients

Toss flour, cocoa powder, baking powder, baking soda, and salt into a big bowl. Whisk them together until they’re best friends.

• Combine Wet Ingredients

In another bowl, blend sugars, oil, eggs, buttermilk, vanilla, orange zest, and juice until silky smooth. This is where the flavor party begins!

• Create Batter

Pour the wet mixture into dry ingredients and stir gently. Don’t go crazy – just mix until everything looks friendly. Sprinkle in chocolate chips if you’re feeling extra indulgent.

• Fill and Bake

Scoop batter into cupcake liners, filling each about two-thirds full. Pop them in the oven and bake for 18-20 minutes until a toothpick comes out clean.

• Whip Up Frosting

Beat butter until fluffy, then add powdered sugar, cocoa, salt, and orange extract. Drizzle in melted chocolate and cream, mixing until dreamy and smooth.

• Decorate and Devour

Once cupcakes are cool, swirl on that luscious frosting. Top with chocolate shavings or orange zest for a final flourish. Dive in and enjoy your citrusy chocolate heaven!

Sweet Tips For Double Chocolate Orange Cupcakes

• Flavor Boosting Tricks: Add an extra tablespoon of orange zest for intense citrus punch, enhancing the chocolate's richness.
• Make-Ahead Magic: Cupcakes can be baked and stored in an airtight container for up to 3 days, with frosting added just before serving to maintain freshness.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend, ensuring 1:1 measurement ratio for perfect texture.
• Dairy-Free Adaptation: Swap buttermilk with almond milk mixed with apple cider vinegar, use dairy-free chocolate chips, and substitute butter with coconut oil in frosting for lactose-intolerant bakers.
• Healthier Twist: Reduce sugar by using applesauce or mashed bananas, and opt for dark chocolate with higher cocoa content for added antioxidants and less sugar.

Decadent Double Chocolate Orange Cupcakes

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4.8 from 32 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Indulgent double chocolate orange cupcakes combine rich cocoa with zesty citrus notes, creating a luxurious dessert. Orange-infused chocolate ganache and delicate chocolate shavings elevate these cupcakes, promising pure delight for chocolate enthusiasts.

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Ingredients

Scale 1x2x3x

• 2 eggs
• 1 cup (125 g) all-purpose flour
• ½ cup (50 g) unsweetened cocoa powder (Dutch-process)
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) brown sugar
• ½ cup vegetable oil (or melted butter)
• ½ cup buttermilk (or milk + 1 tsp vinegar)
• ¼ cup fresh orange juice
• 1 tsp vanilla extract
• 1 large orange zest
• ½ cup semi-sweet chocolate chips (optional)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 ½ cups (180 g) powdered sugar
• ¼ cup unsweetened cocoa powder
• 2 tbsps heavy cream (or milk)
• ½ tsp vanilla extract
• ½ tsp orange extract (or 1 tsp orange zest)
• ¼ tsp salt
• 3 oz melted dark chocolate, cooled slightly
• Chocolate shavings
• Orange zest curls
• Mini chocolate chips

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Instructions

1. Dry Ingredient Fusion: Sift flour, cocoa powder, leavening agents, and salt in a large mixing bowl, ensuring a uniform, lump-free composition.
2. Liquid Component Harmony: Whisk together sugars, oil, eggs, milk, vanilla extract, and orange zest in a separate bowl until the mixture becomes smooth and well-integrated.
3. Batter Creation: Delicately fold dry ingredients into wet mixture, minimizing stirring to maintain a tender crumb. Gently incorporate chocolate chips if desired, distributing them evenly throughout the batter.
4. Baking Preparation: Distribute batter into lined muffin tin, filling each cavity approximately two-thirds full to allow proper expansion during baking.
5. Oven Transformation: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, verifying doneness with a clean-emerging toothpick test.
6. Cooling and Frosting Preparation: Remove cupcakes from oven and let rest briefly, then transfer to a cooling rack. Meanwhile, cream butter until fluffy, gradually adding powdered sugar, cocoa powder, salt, and orange extract.
7. Frosting Refinement: Incorporate melted chocolate and cream, blending until achieving a silky, spreadable consistency. Adjust texture with additional cream if needed.
8. Decorative Finale: Pipe or spread frosting onto completely cooled cupcakes, garnishing with chocolate shavings, orange zest, or miniature chocolate chips for an elegant presentation.

Notes

• Prevent Overmixing: Gently fold dry and wet ingredients to maintain a tender, light cupcake texture. Overmixing develops gluten, resulting in dense, tough cupcakes.
• Optimize Ingredient Temperature: Use room temperature eggs and dairy for smoother batter integration and more consistent rising during baking.
• Control Baking Precision: Check cupcakes slightly before recommended time to avoid overbaking. Use a toothpick test for perfect moisture – it should emerge with minimal crumbs.
• Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, replace eggs with flax eggs, and use dairy-free butter alternatives for accommodating different dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 289
• Sugar: 25 g
• Sodium: 210 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 35 mg