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    Home » Recipes » Cupcakes

    Chocolate Orange Cupcakes

    Published: Nov 5, 2021 · Modified: Nov 2, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 18 Comments

    Jump to Recipe Jump to Video Print Recipe

    These beautifully festive, rich and moist chocolate orange cupcakes are an ideal, special treat for all of your Christmas gatherings and celebrations! Made with light, yet moist and fudgy sponge and a topping of silky-smooth cream cheese frosting and candied orange peel.

    The sponge batter as well as the frosting are flavoured with natural orange zest, which is what gives these delicious cupcakes a wonderful, fragrant aroma and taste. They are great treat to make ahead and they freeze really well too!

    side view close up at a chocolate cupcake with a spoonful of it missing

    Only few other flavours are as distinctive and festive as the combination of chocolate and orange, right? These chocolate and orange cupcakes are packed with that iconic taste, and are always a hit among the guests during Christmas gatherings. They will also make a lovely, thoughtful and delicious gift for friends and family!

    This irresistible recipe is a combination of two of my other recipes from this blog. The sponges are based on my Chocolate Cupcakes recipe and the cream cheese frosting is similar to the frosting from my popular Gingerbread Cupcakes recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • Comments

    Ingredients

    The ingredients for these moist chocolate cupcakes can be split into two main groups: the sponge ingredients and the chocolate orange buttercream/ chocolate orange frosting ingredients. Let's start with the key ingredients for the chocolate sponge:

    overhead view of the ingredients for chocolate orange cupcakes with labels
    • Dry ingredients - these consist of the plain, all purpose flour, soft light brown sugar, caster sugar (granulated sugar will also work), unsweetened cocoa powder, baking powder and salt.
    • Wet ingredients - eggs, butter, milk, vanilla extract and fresh orange zest.

    To make the orange flavor chocolate buttercream, you will need the following ingredients:

    overhead view of the ingredients for buttercream with labels
    • Full-fat cream cheese (I always use Philadelphia), unsweetened cocoa powder, icing / powdered sugar, butter, and extra orange zest.

    I also used candied orange peel to decorate the cakes with, but it is optional. However, if you want to make your own, all what you will need is one large orange and caster sugar.

    Make sure to bring the ingredients to room temperature before starting the recipe. It's super important, especially the milk, cream cheese and the butter.

    Scroll to the bottom of this post for the recipe card and the full list of the ingredients.

    Instructions

    To make these orange and chocolate cupcakes, start by beating the softened butter with both types of sugar, followed by eggs (one at a time), orange zest and vanilla extract.

    top view of the bowl with stages of wet ingredients being mixed

    Hint: Make sure to scrape the sides and the bottom of the mixing bowl to ensure the ingredients are fully incorporated.

    Next, sift the remaining dry ingredients into a large bowl and stir to combine. With the mixer running on low speed, start adding the dry ingredients to the butter and eggs mixture. Do it in three separate additions, alternating the dry ingredients with milk.

    side by side top view of mixing bowls with ingredients for cake batter

    Keep mixing until you have smooth, light and runny batter. When done, divide the cupcake batter between cupcake liners and transfer to the preheated oven.

    Hint: Use an ice cream scoop to divide and measure the batter with. It will ensure the cupcakes are uniform in their size.

    side by side top view of baking tin with cupcakes before and after baking

    They should take about 18-20 minutes (they take 18 minutes in my fan-assisted oven). You know they are ready, when the sponge springs back when gently pressed, or when toothpick inserted in the middle of the cupcake comes out clean.

    Make sure the cupcakes are completely cool before decorating them with frosting.

    Substitutions

    Check out my suggestions below for some swaps and substitutions:

    • Gluten free - Use a good quality gluten free flour instead of the plain flour, and make sure that your baking powder is also gluten free. You can also check out this recipe for Gluten-free Chocolate Orange Cupcakes from the lovely Becky Excell.
    • Orange zest - If you don't have or don't want to use orange zest, you can simply swap it for orange extract or even some smooth orange juice (instead of using milk).
    • Baking powder - Using baking soda instead of the baking powder in this recipe will also work.
    • Vegan chocolate orange cupcakes - To make the sponge vegan, use the dairy-free butter and dairy free milk (soy, oat or almond). Skip the eggs, and add 1 tablespoon of white wine vinegar to the batter instead. Use your favourite vegan frosting to top the cupcakes with. Alternatively, you can also use vegetable oil instead of the butter.
    • Candied orange peel - I like to use candied orange peel for decorating these cupcakes, but you can also use any of your favourite sprinkles, or add small pieces of chocolate or even decorate them with the slices of Terry's Chocolate Orange!
    45 degree angle view at chocolate orange cupcakes topped with orange peel

    Variations

    See below for few simple ideas and suggestions on how you can customise these festive cupcakes:

    • Turn it into a cake - You can use this sponge batter to make a chocolate orange cake instead of the orange cupcake recipe. Use the cream cheese frosting to decorate the cake with it.
    • Hidden surprise - You can 'core' the cupcakes by removing a small amount of the sponge from the top middle of each cupcake and stuff them with your favourite chocolate spread or some caramel (citrus curd or some jam will also work well).
    • More chocolate - make them even more chocolatey by adding some chocolate chips to the cake batter at the end of the step 4 of the recipe.
    • Deluxe version (for grown ups only!) - Add a tablespoon of Baileys or Amaretto liquor to the sponge batter or to the frosting, for even more festive flavour.

    Adding a dash of booze is a great way to enhance and accelerate the flavours of the bakes, like in my Gin and Tonic Cupcakes recipe.

    side supaer close up at a single chocolate cupcake with orange peel

    Equipment

    Here's what you will need to succeed with these easy chocolate orange cupcakes recipe:

    • Electric mixer - handheld or stand mixer fitted with the paddle attachment is essential in this recipe.
    • Two 12-hole muffin/ cupcake tins (or one with larger capacity, if you have one). This recipe will make anywhere between 18-20 cupcakes.
    • Cupcake liners/ paper cases
    • Ice cream scoop - optional, but really handy when dividing the batter between the cases, as it allows you to measure the batter in a more precise way, ensuring each cupcake is the same size.
    • Piping bag with a nozzle or a palette knife - to pipe the orange buttercream on top of the cupcakes, or, alternatively, use a palette knife to spread the frosting onto the cupcakes.
    side super close up at a chocolate orange cupcake with paper case peeled off

    Storage

    Frosted cupcakes will keep for up to two days. Store them in the fridge, in the airtight container. Bring the cupcakes to room temperature about an hour before serving. You can also freeze the frosted cupcakes for up to three months. Thaw them in the fridge overnight, then bring to room temperature about an hour before serving.

    Unfrosted cupcakes can also be stored at room temperature in the airtight container for a couple of days. You can also freeze them for up to three months. Wrap each cake in a double layer of clingfilm and transfer to a freezer-friendly bag or container. Thaw at room temperature for 2-3 hours.

    side angle view at an orange cupcake with a bite taken out

    Cream cheese frosting can also be frozen for up to three months. Place it in the zip lock-style bag, removing as much air as possible, before placing in the freezer. Thaw it in the fridge overnight, then bring it to room temperature. Re-whip it for a minute with the electric mixer or kitchen whisk before using it.

    Top tip

    If you are not a fan of using cream cheese, you could use a simple buttercream frosting instead (still flavoured with some orange zest or orange extract). Use the chocolate buttercream from my Small Batch Chocolate Cupcakes recipe (but double the ingredients).

    To make sure the choc orange cupcakes turn even, without the 'hump' or a dome on top, you must ensure the oven temperature is not too hot. Oven temperatures may vary, and more than often, the temperature dial is not that accurate. Using an oven thermometer is a great way to set the most accurate temperature.

    straight ahead side view of chocolate orange cupcake on small white board

    To pin this recipe and save it for later, use the button on the recipe card or on the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you, but it also helps other readers who are thinking of making the recipe.

    📖 Recipe

    straight ahead super close up at a festive cupcake topped with orange peel
    Print Recipe Pin Recipe
    4.97 from 26 votes

    Chocolate Orange Cupcakes

    Festive favourite- chocolate orange turned into delicious cupcakes topped with silky smooth, chocolate cream cheese frosting!
    Prep Time20 mins
    Cook Time18 mins
    Course: Dessert
    Cuisine: British
    Keyword: chocolate orange, chocolate orange cupcakes, festive cupcakes
    Servings: 20 cupcakes
    Calories: 396kcal
    Author: Anna

    Equipment

    • 2 x 12-hole muffin tins
    • cupcake liners/ cases
    • hand-held electric mixer or freestanding mixer with the paddle attachment
    • mixing bowl
    • ice cream scoop (optional)
    • piping bag with large nozzle or a palette knife

    Ingredients

    For the chocolate cupcakes:

    • 70 g unsalted butter softened
    • 200 g white or golden caster sugar
    • 100 g soft light brown sugar
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 1 tablespoon orange zest
    • 255 g plain flour
    • 50 g cocoa powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 240 ml milk of choice room temperature

    For the frosting:

    • 600 g icing/ powdered sugar
    • 100 g unsalted butter softened
    • 250 g full-fat cream cheese room temperature
    • 60 g cocoa powder
    • 3 teaspoon orange zest

    For candied orange peel (optional):

    • 1 large orange
    • 200 g caster sugar
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 190°C (170° C fan). Line two muffin/ cupcake tins with paper liners.
    • Using a hand held electric mixer or a freestanding mixer with paddle attachment, cream together the butter and both sugars until pale and fluffy, about 2-3 minutes. Add eggs, one at a time, followed by orange zest and vanilla extract.
      70 g unsalted butter, 200 g white or golden caster sugar, 100 g soft light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest
    • Sift the dry ingredients into a large bowl, then add them in three separate additions to the butter and egg mixture, alternating with milk. Scrape the sides and the bottom of the bowl and keep mixing on low speed until all the ingredients are fully incorporated and you have a smooth batter.
      255 g plain flour, 50 g cocoa powder, 2 teaspoon baking powder, ¼ teaspoon salt, 240 ml milk of choice
    • Divide the mixture between the cupcake cases, filling each case up to two-thirds full. Use an ice cream scoop if you have one, to divide the batter equally. Transfer to the preheated oven and bake for 18 minutes, or until the cupcake sponges spring back when you gently press them. Remove from the oven and allow them to cool for five minutes, then transfer to a wire rack to cool completely.

    To make the frosting:

    • Using the hand-held electric mixer or a freestanding one with the paddle attachment, mix together the icing sugar and softened butter on low speed, until crumbly in texture, and no large lumps of butter remain. Add the cream cheese and cocoa powder and continue to mix on a medium speed until you have smooth and light frosting. Add the orange zest and stir it in by hand.
      600 g icing/ powdered sugar, 100 g unsalted butter, 250 g full-fat cream cheese, 60 g cocoa powder, 3 teaspoon orange zest
    • Transfer the frosting into a piping bag fitted with the nozzle and pipe it on top of the cupcakes. Alternatively, use the palette knife to apply and smooth out the frosting on top of each cupcake. Decorate each cupcake with slices of candied orange peel (optional).

    To make candied orange peel (optional):

    • Peel large, wide strips from a large orange using a vegetable peeler. Remove any white pith with sharp knife, then slice the peel into a thin matchsticks.
      1 large orange
    • Pour 200 ml water into a small saucepan and add 200g of caster sugar and set it over a medium heath until all the sugar has dissolved. Add the sliced orange peel, and simmer for 15 minutes. Remove the peel with the slotted spoon onto the paper towel to cool. Use to decorate the cupcakes.
      200 g caster sugar

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Video

    Notes

    • Store any leftover cupcakes for up to two days in the airtight container in the fridge. Bring the cupcakes to room temperature before serving again.
    • Freeze unfrosted cupcakes for up to three months. Thaw at room temperature for 2-3 hours. Frosted cupcakes can also be frozen for up to three months. Thaw them in the fridge overnight, then bring to room temperature before serving.
    • You can freeze the cream cheese buttercream for up to two months. Thaw it in the fridge overnight, then bring to room temperature. Re-whip it for a minute with electric mixer or hand whisk before using again.

    Nutrition

    Serving: 85g | Calories: 396kcal | Carbohydrates: 70g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 128mg | Potassium: 165mg | Fiber: 2g | Sugar: 56g | Vitamin A: 450IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

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    Reader Interactions

    Comments

    1. Ramona

      November 08, 2022 at 7:46 am

      5 stars
      My family love the chocolate orange combination and I know for a fact that they will enjoy this recipe a lot! I cant wait to make this, thank you for sharing this recipe!

      Reply
    2. Healing Tomato

      November 07, 2022 at 3:33 am

      5 stars
      Baked this cupcakes for a birthday party and they turned out so good! The instructions were simple and very clear.

      Reply
      • Anna

        November 11, 2022 at 9:00 am

        Thanks so much, glad to hear that!

        Reply
    3. Jacqueline Debono

      November 06, 2022 at 10:29 am

      5 stars
      As a child one of my special Christmas treats was those Terry's chocolate oranges and I've always loved that combo of flavours. These cupcakes are definitely on my to make soon list. They look and sound so good!

      Reply
      • Anna

        November 11, 2022 at 8:59 am

        Thanks Jacqui, I still love these Terry's oranges, especially during festive season 🙂 Hope you will like the cupcakes, let me know!

        Reply
    4. Leslie

      November 05, 2022 at 11:52 pm

      5 stars
      I was all about this recipe and then I read your suggestion on making this a Deluxe version by adding Bailey's and now I'm over the moon! WOW...so so good!

      Reply
      • Anna

        November 11, 2022 at 8:57 am

        I'm so pleased to hear that Leslie! Few drops of Baileys and this bake is on a whole new level of deliciousness!

        Reply
    5. Jamie

      November 04, 2022 at 12:02 pm

      5 stars
      Wow! These chocolate orange cupcakes look absolutely delicious and yummy! A very good dish for our all-time favorites cupcakes with a twist! Loved it!

      Reply
    6. Cathleen

      November 03, 2022 at 10:27 pm

      5 stars
      Chocolate orange is my FAVOURITE combo ever!! Thank you so much for making this recipe, I am OBSESSED 🙂

      Reply
      • Anna

        November 11, 2022 at 8:55 am

        So happy to hear that Cathleen, it's definitely one of the best flavour combinations!

        Reply
    7. Linda

      November 02, 2022 at 2:31 pm

      5 stars
      There is nothing better than the flavor of chocolate and orange together. And oh those cupcakes! They were so light and moist and the perfect foil to the rich frosting. Umm, think I'll sneak another one!

      Reply
      • Anna

        November 11, 2022 at 8:55 am

        Thanks Linda, I couldn't agree more!

        Reply
    8. Colleen

      November 01, 2022 at 10:25 pm

      5 stars
      These chocolate orange cupcakes are to die for delicious. Mine were not as pretty as yours but they still got gobbled up. Will make again!

      Reply
    9. Amanda

      November 01, 2022 at 7:12 pm

      5 stars
      These cupcakes are so decadent! The cake part was super moist and chocolatey, and I just loved the pop of flavor from the orange peel.

      Reply
    10. Lucy

      November 24, 2021 at 10:46 am

      5 stars
      These chocolate orange cupcakes are delicious with a light and fluffy texture. Chocolate and orange is my favourite flavour combination for the holidays so I will be making these regularly, thank you!

      Reply
      • Anna

        November 27, 2021 at 3:10 pm

        Thanks Lucy, so happy to hear that you enjoyed them! I totally agree, the choc orange combo is the taste of Xmas!

        Reply
    11. Makhaya

      November 16, 2021 at 8:07 pm

      5 stars
      Loved the chocolate and orange flavor combination. It was delicious. Thanks for sharing!

      Reply
      • Anna

        November 24, 2021 at 9:53 am

        Thanks so much Makhaya, so happy to hear that you enjoyed these!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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