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–+ servings

Chocolate Orange Cupcakes

These Chocolate Orange Cupcakes are incredibly delicious. These super soft orange chocolate cupcakes are filled with orange jam and topped with the most luscious chocolate orange frosting you’ll ever try. It's so smooth and soft and full of delicious flavor. This recipe is perfect for any chocolate orange lover.
5 fra 2 stemmer
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

Ingredients
 
 

ORANGE CHOCOLATE CUPCAKE

  • 160 g all-purpose flour
  • 200 g granulated sugar
  • 2 tablespoon zest of organic orange about 2-3 oranges
  • 50 g dutch processed cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream room temperature
  • 120 g orange juice room temperature
  • 75 g vegetable oil
  • 2 large eggs room temperature
  • 1 ½ teaspoon vanilla extract

ORANGE CHOCOLATE BUTTERCREAM

  • 160 g orange dark chocolate
  • 30 g heavy cream
  • 30 g orange juice
  • 290 g powdered sugar
  • 2 tablespoon dutch processed cocoa powder
  • 150 g butter cool room temperature
  • 1 ½ teaspoon vanilla extract

FILLING AND DECORATION

  • 12 teaspoon orange jam
  • 1 orange, sliced and cut in quarters

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    CHOCOLATE ORANGE CUPCAKE

    • Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
    • In a large bowl, add all of the dry ingredients including the orange zest. Give it a stir to make sure everything has been combined.
      160 g all-purpose flour, 200 g granulated sugar, 2 tablespoon zest of organic orange, 50 g dutch processed cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
      120 g sour cream, 120 g orange juice, 75 g vegetable oil, 2 large eggs room temperature, 1 ½ teaspoon vanilla extract
    • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
    • Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely.

    CHOCOLATE ORANGE BUTTERCREAM

    • Melt the orange dark chocolate. Then slowly add heavy cream and orange juice while stirring it into the melted chocolate. Stir it together until smooth. It should end up being around room temperature. Set it aside.
      160 g orange dark chocolate, 30 g heavy cream, 30 g orange juice
    • Sift the powdered sugar and cocoa powder and set it aside.
      290 g powdered sugar, 2 tablespoon dutch processed cocoa powder
    • In your stand mixer, use the paddle attachment, cream the room temperature butter for 4 minutes on high speed. Scrape down the sides of the bowl and mix 2 minutes more. Add the melted orange dark chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter.
      150 g butter
    • Add the vanilla and the sifted powdered sugar/cocoa powder in 2 portions, mixing on low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 minutes on low speed.
      1 ½ teaspoon vanilla extract
    • Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
    • Transfer the buttercream to a piping bag with a star piping tip, e.g. Wilton 8B.

    ASSEMBLING

    • Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the orange jam. Add the orange jam in the middle of the cupcakes.
      12 teaspoon orange jam
    • Pipe the buttercream on the cupcakes and decorate with fresh orange slices and the zest of an orange.
      1 orange, sliced and cut in quarters

    Nutrition

    Carbohydrates: 67gProtein: 5gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 281mgPotassium: 244mgFiber: 4gSugar: 49gVitamin A: 486IUVitamin C: 7mgCalcium: 61mgIron: 3mg
    Keyword chocolate cupcake, chocolate orange, cupcakes
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