Description
Rich chocolate cupcakes with double chocolate orange goodness promise pure dessert bliss. Creamy orange-infused frosting and intense cocoa layers create an irresistible treat perfect for chocolate enthusiasts seeking indulgent moments.
Ingredients
Scale
Main Ingredients:
- 1 cup (125g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-process for deeper flavor)
- 2 eggs
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup vegetable oil (or melted butter)
Wet and Flavor Ingredients:
- ½ cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- 1 large orange (zest and ¼ cup fresh juice)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Chocolate and Optional Add-ins:
- ½ cup semi-sweet chocolate chips (optional)
- 3 ounces melted dark chocolate, cooled slightly
- Chocolate shavings
- Mini chocolate chips
- Orange zest curls
Instructions
- Prepare your baking workspace by positioning an oven rack in the middle and heating to 350F (175C). Arrange cupcake liners in a standard muffin tin.
- Sift together the dry ingredients in a spacious mixing bowl, ensuring cocoa powder, flour, baking powder, baking soda, and salt are thoroughly combined.
- In a separate vessel, vigorously whisk both sugar varieties, vegetable oil, eggs, buttermilk, vanilla extract, orange zest, and freshly squeezed orange juice until the mixture achieves a silky, uniform texture.
- Gently incorporate the dry ingredient mixture into the liquid components, stirring minimally to prevent overworking the batter. Fold in chocolate chips if desired, maintaining a light touch.
- Distribute the batter evenly across cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow cupcakes to rest in the tin for 5 minutes, then carefully transfer to a wire cooling rack for complete temperature reduction.
- Prepare the frosting by whipping butter until it becomes light and aerated, creating a fluffy base.
- Gradually introduce powdered sugar, cocoa powder, salt, and orange extract, initially mixing on low speed and progressively increasing to ensure thorough integration.
- Stream in melted chocolate and heavy cream, continuing to beat until the frosting reaches a smooth, spreadable consistency. Adjust liquid quantities if needed to achieve ideal texture.
- Once cupcakes have cooled completely, decorate by piping or spreading the chocolate-orange frosting with artistic flair.
- Embellish the frosted cupcakes with chocolate shavings, delicate orange zest curls, or miniature chocolate chips for an elegant finishing touch.
- Present and savor these decadent, citrus-infused chocolate cupcakes that offer a delightful sensory experience.
Notes
- Swap vegetable oil with melted coconut oil for a richer, slightly tropical undertone that complements the chocolate and orange flavors.
- Use gluten-free flour blend to make these cupcakes suitable for those with gluten sensitivities, ensuring the texture remains moist and tender.
- Reduce sugar content by replacing half the granulated sugar with monk fruit sweetener for a lower-calorie, diabetic-friendly version without compromising taste.
- Enhance orange flavor by adding a splash of orange liqueur to the batter or brushing cooled cupcakes with orange simple syrup for an intense citrus kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg