Irresistible Double Chocolate Orange Cupcakes Recipe for Sweet Tooths

Whipping up some decadent double chocolate orange cupcakes can turn an ordinary afternoon into a moment of pure bliss.

Sweet citrus notes dance perfectly with rich cocoa in this irresistible dessert.

chocolate lovers will absolutely adore the unexpected twist of bright orange zest.

Bakers seeking something special need look no further than this delightful recipe.

Layers of deep chocolate complement the vibrant citrus essence, creating a sensational treat.

Simple ingredients combine to make something extraordinary that everyone will crave.

You won’t be able to resist these mouthwatering cupcakes that promise to delight every single bite.

Why Double Chocolate Orange Cupcakes Are a Decadent Treat

• The delightful combination of rich chocolate and zesty orange creates a sophisticated taste profile that elevates this classic dessert from ordinary to extraordinary.
• Ideal for gatherings, birthdays, or casual get-togethers, these cupcakes guarantee smiles and compliments from friends and family who will be impressed by the gourmet-like taste.
• Adaptable recipe allows for creative twists like different chocolate chip varieties or optional orange-chocolate frosting, making it a versatile dessert for personalization.

All the Ingredients for Chocolate Orange Cupcake Magic

• All-Purpose Flour: A fundamental base that provides structure to the cupcakes.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the dessert.
• Baking Powder: Helps the cupcakes rise and become light and fluffy.
• Sugar: Adds sweetness and helps create a tender crumb.
• Salt: Enhances the overall flavor profile of the cupcakes.

• Eggs: Bind the ingredients together and contribute to the cupcakes' texture.
• Vegetable Oil: Ensures moisture and creates a soft, tender crumb.
• Vanilla Extract: Provides a warm, classic background flavor.
• Orange Zest: Introduces a bright, citrusy note that complements the chocolate.

• Chocolate Chips, Semi-Sweet Chocolate Chips: Add extra bursts of chocolate flavor and create delightful melty pockets within the cupcakes.

Easy Guide to Baking Chocolate Orange Cupcakes

Step 1: Prepare Baking Space

Crank up your oven to a toasty 350F.

Grab your cupcake tin and line it with charming paper liners, creating the perfect little homes for your soon-to-be-amazing cupcakes.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and create a flavor-packed dry ingredient blend.

• All-purpose flour
• Rich cocoa powder
• Baking powder
• Granulated sugar
• A pinch of salt

Blend until everything looks perfectly combined and smooth.

Step 3: Combine Wet Ingredients

In a separate bowl, create a luscious wet mixture.

• Fresh eggs
• Smooth vegetable oil
• Pure vanilla extract
• Bright orange zest

Mix until the ingredients dance together into a silky, fragrant concoction.

Step 4: Create Cupcake Batter

Pour the wet ingredients into your dry ingredient mixture.

Stir gently until just combined – don’t overmix!

Fold in decadent chocolate chips, distributing them evenly throughout the batter.

Step 5: Fill Cupcake Liners

Carefully spoon the batter into your prepared liners, filling each about two-thirds full.

This gives your cupcakes room to rise and become beautifully fluffy.

Step 6: Bake to Perfection

Slide the cupcake tin into the preheated oven.

Bake for 18-20 minutes, watching for that magical moment when a toothpick comes out clean.

The aroma of chocolate and orange will fill your kitchen!

Step 7: Cool and Prepare

Remove cupcakes from the oven and let them cool completely.

This patience ensures your frosting will set perfectly when you’re ready to decorate.

Tips for Rich, Moist Double Chocolate Orange Cupcakes

• Grate orange zest carefully to avoid the bitter white pith, which can make your cupcakes taste harsh.
• Toss chocolate chips in a bit of flour before folding into batter to prevent them from sinking to the bottom.
• Use vegetable oil instead of butter to create a more tender, moist cupcake with a softer crumb.
• Insert a toothpick at an angle into the center of a cupcake; if it comes out with just a few moist crumbs, they're perfectly baked.
• Let cupcakes cool completely to room temperature before frosting to prevent melting and ensure a smooth, clean finish.

Chocolate Orange Cupcakes: Storing and Reheating Info

• Store cooled cupcakes in an airtight container for up to 3 days. Keep them in the refrigerator to maintain freshness and prevent spoiling.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for later enjoyment.
• If eating within 24 hours, keep cupcakes covered at room temperature in a sealed container away from direct sunlight.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds or let them sit at room temperature for 15-20 minutes before serving to restore soft texture.

Pairings for Double Chocolate Orange Cupcake Bliss

• Harmonize with Zesty Citrus Beverage: Pair these rich chocolate cupcakes with a chilled orange-infused sparkling water or fresh orange juice to complement the orange zest in the recipe.
• Match with Creamy Smooth Companion: Serve alongside a scoop of vanilla bean ice cream or a light mascarpone cream to balance the intense chocolate flavor and provide a cooling contrast.
• Elevate with Dark Roast Coffee: Brew a robust espresso or dark roast coffee that enhances the deep chocolate notes and cuts through the sweetness of the cupcakes.
• Indulge with Chocolate Orange Liqueur: For adult gatherings, offer a small glass of chocolate orange liqueur that mirrors the cupcake's flavor profile and adds a sophisticated touch.

Creative Takes on Double Chocolate Orange Cupcakes

• Gluten-Free Chocolate Orange Cupcakes: Replace wheat flour with almond flour or gluten-free flour blend for those with celiac disease or gluten sensitivities.
• Vegan Chocolate Orange Cupcakes: Swap eggs with flax eggs, use coconut oil instead of vegetable oil, and choose dairy-free chocolate chips to create a plant-based version.
• Low-Sugar Chocolate Orange Cupcakes: Substitute sugar with monk fruit sweetener or stevia, and use dark chocolate chips with higher cocoa content to reduce overall sugar levels.
• Keto-Friendly Chocolate Orange Cupcakes: Use coconut flour, almond flour, and sugar-free chocolate chips, and replace sugar with erythritol to create a low-carb alternative.

FAQs

• Can I use a different type of chocolate chips?

Yes, you can substitute dark, milk, or white chocolate chips based on your preference. Just ensure they’re high-quality baking chips for the best flavor.

• How do I get the best orange flavor in the cupcakes?

Use fresh orange zest and make sure to zest only the outer colored part of the orange peel, avoiding the bitter white pith underneath. The zest provides the most intense citrus flavor.

• What makes these cupcakes extra moist?

The vegetable oil in the recipe helps keep the cupcakes soft and tender. Unlike butter, oil creates a more consistent moisture throughout the cupcake, preventing dryness.

• Do I need any special baking equipment for this recipe?

Just standard baking tools like a mixing bowl, whisk, cupcake tin, and paper liners. No fancy equipment is required to create these delicious chocolate orange cupcakes.

Double Chocolate Orange Cupcakes Recipe

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4.8 from 12 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Indulgent double chocolate orange cupcakes meld rich cocoa with zesty citrus notes for a luxurious dessert experience. Chocolate lovers will savor each moist, velvety bite that balances intense chocolate depth with refreshing orange undertones.

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Ingredients

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Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1 cup (200 grams) granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (25 grams) cocoa powder

Wet Ingredients:

• 2 large eggs
• 1/2 cup (120 milliliters) whole milk
• 1/4 cup (60 milliliters) vegetable oil
• 2 tablespoons fresh orange juice
• 1/2 cup (115 grams) unsalted butter (softened)

Additional Ingredients:

• Zest of 1 orange
• 1/2 cup (85 grams) dark chocolate chips
• 2 cups (240 grams) powdered sugar

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Instructions

1. Prepare the oven by heating to 350F (175C) and arrange cupcake liners in a standard muffin tin.
2. Combine dry ingredients in a mixing bowl, thoroughly blending flour, cocoa powder, baking powder, and salt until well incorporated.
3. In a separate large bowl, vigorously whisk together eggs, sugar, milk, vegetable oil, and fragrant orange zest until the mixture reaches a silky, uniform consistency.
4. Gently incorporate dry ingredients into the wet mixture, stirring carefully to avoid overmixing; fold in chocolate chips with a light touch.
5. Carefully distribute batter into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
6. Place muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean and free of raw batter.
7. Remove cupcakes from oven and allow them to cool completely on a wire rack before preparing the frosting.
8. Create the decadent frosting by blending butter, cocoa powder, powdered sugar, and fresh orange juice until smooth and creamy.
9. Once cupcakes are thoroughly cooled, generously spread or pipe the chocolate-orange frosting over each cupcake.

Notes

• Select high-quality cocoa powder and dark chocolate chips for a rich, intense chocolate flavor that elevates the entire dessert.
• Zest fresh oranges instead of using bottled juice to ensure a bright, vibrant citrus note that complements the chocolate perfectly.
• Avoid overmixing the batter to prevent tough, dense cupcakes; stop stirring as soon as the dry and wet ingredients are just combined.
• For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, ensuring the same tender crumb and delicious taste.

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

Nutrition

• Serving Size: 12
• Calories: 295
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg