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Orange Chocolate Cupcakes with Zesty Frosting Recipe

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4.7 from 75 reviews

These Orange Chocolate Cupcakes combine rich cocoa flavor with a zesty burst of fresh orange zest, topped with a creamy orange buttercream frosting. Optional chocolate ganache filling adds an extra layer of indulgence, making these cupcakes perfect for celebrations or an elegant dessert.

Ingredients

Cupcakes

  • 2 cups (240g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (75g) unsweetened natural cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup whole milk + 1 tbsp white vinegar/lemon juice)
  • ½ cup (120ml) vegetable oil
  • 1 tbsp pure vanilla extract
  • Zest of 2 large oranges (approx. 2 tbsp)
  • ½ cup (120ml) hot coffee or hot water

Orange Zest Chocolate Ganache Filling (Optional)

  • 4 oz (113g) dark chocolate, finely chopped (60-70% cacao)
  • ½ cup (120ml) heavy cream
  • Zest of ½ orange
  • 1 tbsp non-alcoholic orange extract or juice (optional)

Zesty Orange Buttercream Frosting

  • 1 cup (226g) unsalted butter, softened
  • 4-5 cups (480-600g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream or whole milk
  • 1 tsp pure vanilla extract
  • Zest of 1 large orange (approx. 1 tbsp)
  • 2-3 tbsp fresh orange juice
  • Pinch of fine sea salt
  • Orange gel food coloring (optional)

Garnish (Optional)

  • Dark chocolate shavings or curls
  • Thinly sliced candied orange peel
  • Fresh orange zest

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. Ensure eggs, buttermilk, and butter are at room temperature. Zest the oranges and brew ½ cup hot coffee or prepare hot water.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and fine sea salt until well combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Stir in the zest from 2 oranges to infuse the batter with vibrant citrus flavor.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Mix gently until just combined to avoid overmixing. Fold in the hot coffee or water until just incorporated. The batter will be thin, which is expected for moist cupcakes.
  5. Fill Cupcake Liners: Divide the batter evenly among the paper liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain tenderness.
  7. Cool: Let the cupcakes cool in the tins for 5-10 minutes, then transfer them to a wire rack to cool completely, about 1-2 hours, before frosting.
  8. Prepare Ganache (Optional): Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream with orange zest until simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Stir in the optional orange extract or juice.
  9. Fill Cupcakes (Optional): Allow the ganache to cool and thicken for 30-60 minutes. Core out a small cavity from the center of each cooled cupcake and fill with the ganache.
  10. Make Orange Buttercream: Beat softened butter with an electric mixer until pale and fluffy, about 2-3 minutes.
  11. Add Sugar: Gradually add sifted powdered sugar, one cup at a time, beating well after each addition and scraping the bowl frequently.
  12. Flavor and Adjust: Add heavy cream, vanilla extract, orange zest, salt, and 1 tbsp of orange juice. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
  13. Adjust Consistency: Add remaining orange juice 1-2 tbsp as needed to reach desired consistency and flavor. Optionally, add orange gel food coloring for a vibrant hue.
  14. Pipe Frosting: Transfer the buttercream to a piping bag fitted with a decorative tip and pipe a swirl on each cupcake.
  15. Garnish: Top with optional dark chocolate shavings, candied orange peel slices, or fresh orange zest for an elegant finish.
  16. Serve and Store: Serve cupcakes immediately or store in an airtight container at room temperature for up to 2 days or refrigerated up to 4 days. Bring to room temperature before serving if refrigerated.

Notes

  • Ensure all room temperature ingredients for best mixing and texture.
  • Do not overmix batter to prevent dense cupcakes.
  • Batter will be thin—that's normal for a moist crumb.
  • Ganache filling and garnishes are optional but add extra flavor and decoration.
  • Buttercream can be colored with gel food coloring for more vibrant presentation.
  • Store cupcakes properly to maintain freshness, especially if filled with ganache.

Find it online: https://hotsavors.com/orange-chocolate-cupcakes-with-zesty-frosting-recipe/