Description
Delight in these Easy and Quick Chocolate Orange Cupcakes, a perfect blend of rich cocoa and zesty orange flavors. Moist, fluffy, and infused with fresh orange juice and zest, these cupcakes are a refreshing twist on the classic chocolate treat, ideal for any occasion or a sweet everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups granulated sugar (250g)
- 1 tbsp orange zest
- 1 1/4 cups all-purpose flour (150g)
- 1/2 cup cocoa powder (50g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 tsp vanilla extract
- 1/2 cup orange juice, cooled
- 2 tbsp oil (vegetable or canola oil recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, ensuring easy removal after baking.
- Combine Sugar and Zest: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and freshly grated orange zest. Mix briefly to release the orange oils into the sugar.
- Mix Dry Ingredients: Add the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to the sugar and zest mixture. Mix on low speed or whisk gently to combine thoroughly.
- Add Eggs: With the mixer on low speed, add the room temperature eggs one at a time, mixing until fully incorporated after each addition.
- Incorporate Wet Ingredients: Slowly pour in the buttermilk, vanilla extract, orange juice, and oil. Increase the mixer speed to medium and mix for about 1 minute until you have a smooth, uniform batter.
- Scoop Batter: Using an ice cream scoop, fill the cupcake liners approximately three-quarters full to allow room for rising.
- Bake: Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate: Once cooled, top with your choice of chocolate buttercream or fudge frosting for an indulgent finish.
- Garnish: Enhance appearance and flavor by adding chocolate-dipped orange slices or an extra sprinkle of orange zest on top of the frosting.
Notes
- Room temperature eggs and buttermilk help create a smooth, evenly mixed batter.
- If you don’t have buttermilk, substitute with regular milk plus 1 teaspoon of lemon juice or vinegar and let it sit for 5 minutes before using.
- Ensure not to overmix after adding flour to keep the cupcakes tender.
- Check baking time at 18 minutes; ovens vary and cupcakes can dry out if overbaked.
- For a dairy-free version, substitute buttermilk with a plant-based milk plus acid, and use a vegan buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: chocolate orange cupcakes, quick cupcakes, easy chocolate cupcakes, orange zest cupcakes, chocolate dessert, citrus cupcakes
