There’s something magical about the combination of zesty orange and rich chocolate, especially when it comes to Orange Chocolate Cupcakes. Imagine biting into a soft, moist cake that bursts with citrusy brightness while the smooth chocolate hugs your taste buds like a long-lost friend. These cupcakes are not just a treat; they’re an experience that transports you to a sunlit café where every bite feels like a little celebration.

I remember the first time I made these delightful cupcakes for a family gathering. The laughter, the joy, and the sheer delight on my cousin’s face as he took his first bite are moments etched in my memory forever. Everyone gathered around, eyes wide with anticipation as I pulled them from the oven, their aroma wafting through the air—a tempting tease that promised an unforgettable flavor adventure.

Sharing these cupcakes always brings smiles; they’re like edible sunshine!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; ensure it’s fresh for the best texture in your cupcakes.

• Cocoa Powder: Use unsweetened cocoa powder to enhance the chocolate flavor without adding extra sweetness.

• Granulated Sugar: This will sweeten your batter beautifully; adjust based on your taste preferences.

• Baking Powder: A crucial leavening agent that helps your cupcakes rise perfectly.

• Salt: Just a pinch amplifies all flavors in your cupcake mix; don’t skip it!

• Eggs: These add moisture and help bind everything together; use room temperature eggs for best results.

• Unsalted Butter: Bring it to room temperature for easy mixing; this adds richness to every bite!

• Milk: Whole milk gives these cupcakes their moist crumb; feel free to substitute with almond or oat milk if needed.

• Orange Zest and Juice: Freshly grated zest and juice bring brightness and vibrancy; this is where the magic happens!

• Chocolate Chips: Semi-sweet or dark chocolate chips add little pockets of melted goodness throughout.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step sets you up for success by ensuring your cupcakes bake evenly.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This aerates your dry ingredients and ensures even distribution of flavors.

Cream Butter and Sugar: In another bowl, beat together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes should do it! The result will be creamy and smooth, filling your kitchen with sweet aromas.

Add Eggs and Zest: Add eggs one at a time to the butter mixture while mixing well after each addition. Fold in the orange zest here—this is where you start to feel that citrus excitement!

Combine Wet Ingredients: Pour in milk and orange juice into your wet mixture while continuing to mix until fully incorporated. Your batter should be smooth with hints of orange fragrance wafting through.

Add Dry Ingredients: Gradually fold in your dry mixture into the wet ingredients using a spatula—be gentle! You want to keep as much air in as possible so those cupcakes can rise beautifully.

Add Chocolate Chips: Gently fold in chocolate chips—these are going to melt slightly during baking creating delightful gooey pockets of happiness within each cupcake.

Now that you’ve mixed everything perfectly, spoon or pour the batter into prepared cupcake liners until they’re about two-thirds full. Bake them for 18-20 minutes or until a toothpick inserted comes out clean but slightly moist from melted chocolate.

Let them cool slightly before indulging in these Orange Chocolate Cupcakes that promise not only flavor but also pure joy!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) while you mix the batter. This ensures even baking. Line your cupcake tin with paper liners, then fill each cup three-quarters full before popping them in the oven.

Add Your Touch

Feel free to swap out half of the all-purpose flour for almond flour for added depth. You can also try adding a pinch of sea salt to enhance the flavors or top with whipped cream for a decadent twist.

Storing & Reheating

Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to freeze them, wrap each cupcake tightly in plastic wrap and place them in a freezer bag; they’ll last up to three months.

Baking these orange chocolate cupcakes brings back memories of family gatherings where everyone devoured them in minutes, leaving only crumbs and smiles behind.

FAQ

What can I use instead of eggs in orange chocolate cupcakes?

You can substitute one egg with ¼ cup unsweetened applesauce or mashed banana.

How do I prevent my cupcakes from sticking?

Use paper liners or grease the cupcake pans well before filling them with batter.

Can I use orange zest instead of orange extract?

Absolutely! Fresh orange zest adds a vibrant flavor boost to your cupcakes.

Print

Orange Chocolate Cupcakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 35 minutes
• Yield: Makes approximately 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

Orange Chocolate Cupcakes blend the zesty brightness of fresh oranges with rich, decadent chocolate for an unforgettable dessert. Each cupcake is soft, moist, and bursting with flavor, perfect for any occasion—from birthdays to casual get-togethers. With easy-to-follow instructions and simple ingredients, you’ll create a treat that brings smiles and joy to everyone who takes a bite.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1/2 cup whole milk (or almond/oat milk)
• Zest and juice of 1 orange
• 1/2 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, cream together softened butter and sugar until light and fluffy.
4. Add eggs one at a time to the butter mixture, mixing well after each addition. Fold in orange zest.
5. Mix in milk and orange juice until fully combined.
6. Gradually fold in the dry ingredients until just combined. Gently incorporate chocolate chips.
7. Fill cupcake liners two-thirds full with batter. Bake for 18-20 minutes or until a toothpick comes out clean but slightly moist.
8. Let cool before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 230
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg