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–+ servings
A single chocolate orange cupcake on a plate, decorated with chocolate buttercream and sprinkled with orange zest.

Chocolate Orange Cupcakes

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
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
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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