Chocolate Orange Cupcakes
Deliciously moist chocolate cupcakes infused with zesty orange, topped with a rich chocolate-orange frosting—perfect for any occasion.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour Spoon and level to avoid dense cupcakes.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder For a richer chocolate flavor, use high-quality cocoa.
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil Can substitute part with applesauce for a lighter cake.
- 1/2 cup water Cooling to room temperature helps mix evenly.
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest Increase for a more intense orange flavor.
- 2 large eggs Allow to come to room temperature.
For the Frosting
- 1/2 cup unsalted butter, softened Ensure it is at room temperature for easy mixing.
- 3 cups powdered sugar Gradually add to achieving desired consistency.
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons milk Add more for a creamier frosting.
- 1 teaspoon orange zest
- 1 teaspoon pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In another bowl, whisk together the vegetable oil, water, vanilla extract, orange zest, and eggs until smooth.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.
- Fill each cupcake liner about two-thirds full with the batter.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
- Transfer them to a wire rack to cool completely.
Frosting
- For the frosting, beat the softened butter in a mixing bowl until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing well.
- Add the milk, orange zest, and vanilla extract, and beat until the frosting is light and fluffy.
- Once the cupcakes are completely cool, frost them generously with the chocolate orange frosting.
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Notes
Store in an airtight container for up to 3-4 days at room temperature, or 1 week refrigerated. Freeze unfrosted cupcakes for up to 3 months.