Chocolate Orange Cupcakes

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!

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:

• 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:

• 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.

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.

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.

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!
• Dried orange slices - You can also decorate these chocolate orange cupcakes with dried orange slices, which will make them look even more festive!

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.

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.

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.

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.

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