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    Home » Baking Recipes

    Chocolate Orange Cupcakes

    AU$0.80 | £0.35 per cupcake
    By Robyn | Published: Mar 8, 2022 | Modified: Nov 28, 2022

    TO THE RECIPE
    image with text over to create a pin for Pinterest for easy chocolate orange cupcakes

    These easy chocolate orange cupcakes topped with a chocolate orange buttercream are a simple but stunning bake for afternoon tea, bake sales and kids parties! This is a small batch recipe that you can easily double (which, the rate they get eaten in our house, you are going to want to do!)

    side view of orange chocolate cupcake close up on a tray, other cupcakes in background

    Chocolate orange has to be one of my all time favourite chocolate pairings – chocolate orange drizzle cake is one of my all time favourite drizzle cakes, and this moist chocolate orange cake is my go-to for birthdays. It started with Terry’s chocolate orange no doubt, that English confectionary of orange flavoured chocolate presented in the shape of an orange that you tap to seperate the segments, as for a real orange. Here I have reunited them in this chocolate orange cupcake recipe.

    Jump to:
    • Why we love this recipe
    • Ingredients notes and substitutions
    • How to make this recipe
    • FAQ
    • My recipe tips
    • Storage
    • Variations
    • Other chocolate recipes
    • Chocolate Orange Cupcakes

    Why we love this recipe

    • Small batch recipe – this cupcake recipe makes 6 cupcakes, which is ideal for a small family or when you want to bake without many leftover cupcakes, however it can easily be doubled.
    • Soft and light chocolate sponge topped with fluffy chocolate orange buttercream .
    • Fun recipe to make with kids.

    Ingredients notes and substitutions

    • Butter – I recommend using unsalted butter than adding a pinch of salt.
    • Sugar – granulated white sugar.
    • Flour – plain flour / AP flour
    • Cocoa powder – good quality cocoa powder will pack more of a rich chocolate flavour in to your cupcakes and chocolate buttercream.
    • Orange – Orange zest and orange juice flavours the sponge, and orange juice adds orange flavour to the buttercream. I recommend making these cupcakes without orange extract. You get so much lovely flavour from fresh orange.
    • Icing sugar – confectioners sugar. Pure icing sugar rather than soft icing mixture.
    ingredients weighed out in individual bowls

    How to make this recipe

    1. Line a cupcake tin with cupcake cases.
    2. Mix the milk and fresh orange juice together and place to one side.
    3. Add softened butter to the sugar with orange zest and vanilla essence and beat until light and fluffy.
    4. In a seperate mixing bowl sift the flour with baking powder, cocoa powder and pinch of salt.
    5. Add half the beaten egg to the butter sugar mixture and mix.
    6. Add half the flour-cocoa mix to the butter and stir. Repeat with the egg and then the cocoa-flour.
    7. Add milk and stir. If it seems to dry – it should drop off the spoon – add a little more orange juice or milk.
    8. Spoon into cupcake cases and bake in a preheated oven.
    collage of process shots 1-4
    collage of process shots 5-8 making chocolate cake batter
    overhead close up of cupcake to show chocolate buttercream and candied orange decoration

    FAQ

    Why are cupcakes called cupcakes?

    Cupcakes were originally small cakes baked in ramekins or small pottery cups and the name comes from this.

    Is chocolate orange a British thing?

    Terry’s chocolate orange was created by a British confectionary company, Terry’s in the 1930s. Despite now being manufactured abroad – currently France although it was produced in Eastern Europe before that – it has bred a selection of sweet treats, from cakes to tarts, with chocolate orange flavour combination. I haven’t noticed it to have such a popularity outside the Commonwealth countries.

    Do I have to ice cupcakes?

    No, you don’t have to ice cupcakes! These orange and chocolate cupcakes taste delicious without any icing. Instead you can dust them with icing sugar, or a drizzle of melted chocolate if you wish, or leave them plain.

    How full should I fill cupcake liners?

    Fill the cupcake liners ⅔ full, to allow for the cupcakes to rise when cooking.

    My recipe tips

    • Preheat your oven.
    • Use softened butter. If the butter isn’t at room temperature it will be harder to beat.
    • Do not over-mix the batter – gently fold though the flour, baking powder and cocoa powder.
    • Wait until the cupcakes are completely cold before you ice them.

    Storage

    These cupcakes are best stored in an airtight container at room temperature and eaten in 2 days. After this time they will begin to dry out. Do not store the iced cupcakes in the fridge as they will dry out. You can freeze the cupcakes un-iced for up to 2 months. Defrost before you ice them.

    Variations

    • Decorate with grated fresh orange zest – do this just before serving as it can dry out very quickly and I find goes slightly bitter.
    • Terry’s chocolate orange – add a segment of Terry’s chocolate orange on top of the buttercream and/ or add a quarter of a chocolate orange, roughly chopped, to the cake batter.
    • With ganache – instead of the chocolate orange buttercream you can top these cupcakes with a ganache.
    chocolate orange cupcake on a plate, candied orange pieces in front

    Other chocolate recipes

    Unsurprisingly, our family loves chocolate! Here are some of our favourite chocolate recipes:

    • Chocolate Hedgehog Slice
    • Chocolate Fudge Slice
    • Chocolate Tiffin
    • Torta Caprese (Flourless Chocolate Cake)

    Chocolate Orange Cupcakes

    Author: Robyn

    These small batch chocolate orange cupcakes topped with a chocolate orange buttercream are a simple but stunning bake for afternoon tea, bake sales and kids parties!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 19 mins
    Course baking
    Cuisine British
    Servings 6 cupcakes
    Calories 432 kcal

    Equipment

    • 6 whole muffin or cupcake tin
    • 6 cupcake liners

    Ingredients
      

    • 30ml (⅛ c) milk ($0.05 / £0.02)
    • 30ml (⅛ c) orange juice, from approx ½ a medium orange ($0.99 / £0.18)
    • 60g (¼ c) butter, unsalted ($0.78 / £0.42)
    • 110g (½ c) granulated white sugar ($0.13 / £0.07)
    • ½ orange, zested, (½ tablespoon) –
    • ½ teaspoon vanilla extract, or vanilla bean paste ($0.02/ £0.01)
    • 115g (¾ c) plain flour (All-purpose flour) ($0.14 / £0.06)
    • 1 teaspoon baking powder ($0.10 / £0.03)
    • 30g (¼ c) cocoa powder ($0.33 / £0.16)
    • pinch salt ($0.01 / £0.01)
    • 1 large egg, beaten ($0.35 / £0.18)

    Chocolate orange buttercream – larger amount, best for piping

    • 60g (¼ c) softened butter ($0.78 / £0.42)
    • 160g (1⅓ c) icing sugar (confectioners sugar) ($0.58 / £0.29)
    • 3 tablespoons cocoa powder ($0.49 / £0.24)
    • 3 tablespoons orange juice –

    Instructions
     

    • Preheat the oven to 170˚C fan / 190˚C / 340˚F convention / 375˚F
    • Line 6 cupcake/muffin tins with 6 cupcake cases.
    • In a small bowl mix the milk with the orange juice and set aside.
    • Using a stand mixer or beaters, cream the butter, sugar, orange zest and vanilla together until light and fluffy.
    • Mix the flour, baking powder, cocoa powder and pinch of salt together.
    • Add ½ beaten egg to the butter-sugar mixture and mix. Sift in ½ dry ingredients and gently mix with a spoon until just combined.
    • Repeat with the other ½ egg and flour mixture.
    • Add the milk-orange juice mixture and mix with a spoon until just combined. The batter should drop off the spoon, if not, add ½-1 tablespoon of orange juice or milk.
    • Divide the mixture between the cupcake cases, then bake for 15-19 minutes, until a skewer inserted into the middle of the cupcake comes out clean.
    • Leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
    • To make the buttercream/ frosting, beat the softened butter in a bowl until very soft, gradually beat in the cocoa powder and icing sugar, then gradually add the orange juice. If the mixture is too thick to pipe, add a drop more orange juice.
    • Spread or pipe the buttercream over the cupcakes and leave as they are, or decorate with candied orange peel, fresh orange zest, or chocolate sprinkles.
    • These cupcakes are best enjoyed within two days. Store at room temperature.

    Notes

    Estimated costs: Australia $4.75. Per cupcake = $0.80
    UK £2.09. Per cupcake = £0.35
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Smaller amount of chocolate buttercream / frosting – for if you want to spread the buttercream on your cupcakes rather than piping the buttercream, or if you just want less buttercream! Use these measurements for a smaller amount of buttercream:
    • 45g (3.25 tablespoons) softened butter
    • 120g (1 c ) icing sugar
    • 2 tablespoons cocoa powder
    • 2 tablespoons orange juice
    Butter – I recommend using unsalted butter than adding a pinch of salt. Use softened butter. If the butter isn’t at room temperature it will be harder to beat.
    Sugar – granulated white sugar.
    Flour – plain flour / AP flour
    Cocoa powder – good quality cocoa powder will pack more of a rich chocolate flavour in to your cupcakes and chocolate buttercream.
    Orange – Orange zest and orange juice flavours the sponge, and orange juice adds orange flavour to the buttercream. I recommend making these cupcakes without orange extract. You get so much lovely flavour from fresh orange.
    Icing sugar – confectioners sugar. Pure icing sugar rather than soft icing mixture.
    Preheat your oven.
    Do not over-mix the batter – gently fold though the flour, baking powder and cocoa powder.
    Wait until the cupcakes are completely cold before you ice them.

    Nutrition

    Calories: 432kcalCarbohydrates: 67gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 229mgPotassium: 204mgFiber: 3gSugar: 47gVitamin A: 599IUVitamin C: 13mgCalcium: 73mgIron: 2mg
    Keyword chocolate orange, orange chocolate cupcakes

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    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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