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Home » Cake & Cupcakes » Chocolate Orange Cupcakes

Chocolate Orange Cupcakes

Published: Oct 28, 2019 · Modified: Jan 7, 2022 by Allison · 7 Comments

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Fluffy and moist Chocolate Orange Cupcakes topped with a rich whipped chocolate ganache frosting. A combination of orange extract, orange zest and two kinds of chocolate make these cupcakes extra flavorful and delicious!

Chocolate orange cupcake topped with chocolate frosting and orange sprinkles.

I’m filing this recipe under: “Desserts I Never Knew Existed and Now Can’t Live Without” because, oh my gosh, friends, these are so good!

My family recently returned from a Disney cruise. During the cruise we had Halloween-themed Chocolate Orange Cupcakes. They were absolutely delicious! I made sure to consume a fair number of those cupcakes because 1) that’s what you do on a cruise, and 2) recipe development! As soon as we got home I started working on creating a similar cupcake that I could share with you.

This chocolate cupcake recipe is my favorite; I also use it for my Chocolate Strawberry Cupcakes. Prefer orange without chocolate? Try our Orange Cake.

Chocolate cupcakes topped with chocolate frosting with a bite taken out of it.

How To Make Chocolate Orange Cupcakes

These cupcakes are fluffy and moist, but sturdy enough to stand up to a generous swirl of frosting. They include a combination of cocoa powder and melted chocolate chips for a deep chocolate flavor. Orange extract, orange zest and a touch of vanilla complement the chocolate flavor perfectly. Here’s how to make them:

  1. Combine flour, baking soda and salt.
  2. In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined.
  3. Add sugar, sour cream, eggs, oil, vanilla extract, orange extract, and orange zest to the chocolate mixture.
  4. Whisk in the flour mixture.
  5. Transfer to a 12-cup muffin tin.
  6. Bake!

Step by step how to make chocolate orange cupcakes.

How To Make Chocolate Orange Frosting

This is a fudgy, creamy and intensely chocolaty Whipped Chocolate Ganache Frosting. It is made with only three ingredients: chocolate chips, cream and orange extract.

  1. Place one cup of chocolate chips in a bowl.
  2. Heat one cup of cream until simmering.
  3. Pour the warm cream over the chocolate chips and allow it to sit undisturbed for two minutes.
  4. Add a few drops of orange extract, then whisk until smooth and creamy.
  5. Transfer the ganache to the refrigerator for 1-2 hours, until thickened.
  6. Whip the chilled ganache until fluffy.

How to make chocolate ganache

I like to think of these as grown-up cupcakes. With the deep, rich frosting and the flavor combo of orange and chocolate, I assume that this recipe will be better received by adults than kids. I will note that my kids devoured these in no time, but my kiddos are serious chocoholics. Haha!

If you’d like to try another chocolate recipe, try these: Homemade Brownies, Chocolate Cookies, Peanut Butter Cup Cupcakes, Chocolate Zucchini Bread, or Chocolate Pudding Cake.

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Chocolate cupcakes with chocolate frosting and orange sprinkles on a white plate.

Chocolate cupcakes with chocolate frosting and orange sprinkles on a white plate.

Chocolate Orange Cupcakes

Fluffy and moist Chocolate Orange Cupcakes topped with a rich whipped chocolate ganache frosting. A combination of orange extract, orange zest and two kinds of chocolate make these cupcakes extra flavorful and delicious!
5 from 3 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill time (ganache): 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Servings: 12
Calories: 319kcal
Author: Allison - Celebrating Sweets

Ingredients

Cupcakes:

  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup semisweet chocolate chips
  • 1 teaspoon instant espresso powder
  • ½ cup boiling water
  • ½ cup sour cream
  • ½ cup vegetable or canola oil
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon orange extract
  • ½ teaspoon pure vanilla extract
  • finely grated zest of one large orange

Chocolate ganache frosting:

  • 1 scant cup heavy cream
  • 1 cup semisweet chocolate chips
  • ¼ teaspoon orange extract
  • sprinkles, optional garnish

Instructions

Cupcakes:

  • Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
  • In a small bowl, combine flour, baking soda, and salt. Set aside.
  • In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined (the chocolate chips should be completely melted). Add sour cream, oil, eggs, sugar, extracts, and orange zest and whisk until well combined. Add the flour mixture and whisk until combined. If necessary, use a rubber spatula to scrape the sides and bottom of the bowl.
  • Fill the prepared muffin cups about two-thirds to three-quarters full. Depending on the size of your muffin cups you might have a few tablespoons of batter leftover.
  • Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few crumbs attached, but no raw batter. Be careful not to overbake. Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes from the pan and place them directly on the rack to cool completely. Meanwhile, proceed with the frosting.

Chocolate ganache frosting (allow 1-2 hours to chill):

  • Place the chocolate chips in a medium sized bowl, set aside.
  • Place the cream in a small saucepan and bring it to a gentle simmer over medium heat (not a rolling boil), bubbles should be forming around the outside of the pan. Immediately pour the warm cream over the chocolate chips and allow the mixture to sit undisturbed for 2 minutes.
  • After two minutes, use a whisk to stir the mixture until smooth and glossy. Whisk in orange extract. Place the bowl of ganache in your refrigerator for 1-2 hours, until thickened to a consistency similar to a thin nut butter or Nutella.
  • Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy and lightened in color - this happens fairly quickly. The frosting will be thick. Transfer the frosting to a piping bag and pipe the frosting onto the cooled cupcakes. Garnish with sprinkles.

Notes

These cupcakes are best served at room temperature. I bake, frost and serve them on the same day. Leftovers can be stored in the refrigerator and brought to room temperature before serving. 
 

Nutrition

Calories: 319kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 190mg | Fiber: 3g | Sugar: 20g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Chocolate cupcakes adapted from Cook’s Country cookbook.

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Comments

  1. Gina

    October 28, 2019 at 2:25 pm

    5 stars
    This flavor combo is incredible!

    Reply
  2. Noelle

    October 28, 2019 at 3:45 pm

    5 stars
    Oh wow, what a delicious dessert! Thank you for this yummy idea

    Reply
  3. Bhav

    September 15, 2020 at 2:36 am

    Can I use the same measurements for 8inch cake?

    Reply
    • Allison

      September 15, 2020 at 1:02 pm

      It might be a bit much for an 8-inch. I’d recommend trying a 9×9 square.

      Reply
      • Bhav

        September 22, 2020 at 1:56 pm

        Thank you.

  4. Lisa Reimer

    June 06, 2021 at 8:22 pm

    5 stars
    Fantastic flavor, texture ands o moist. These are spectacular!!

    Reply
    • Allison

      June 08, 2021 at 5:48 am

      I’m so glad you enjoyed them! Thanks for stopping by. 🙂

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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