Chocolate Orange Cupcakes {Easy & Indulgent}
Fluffy. Moist. Decadent. My favourite Chocolate Orange Cupcakes are made with a delicious chocolate cupcake base and topped with the most indulgent, whipped chocolate orange ganache!
Chocolate and citrus are the quintessential flavours of winter baking! These rich chocolate cupcakes are bursting with orange flavour and are sure to satisfy your chocolate cravings!!
To make these Chocolate Orange Cupcakes, you will need:
Cupcakes:
- Flour (All-purpose)
- Cocoa (unsweetened)
- Sugar (granulated)
- Oil (canola or other unflavoured oil)
- Milk
- Egg
- Baking essentials: Baking powder, baking soda, espresso powder*(to enhance the flavour of chocolate!), vanilla extract, salt.
Frosting (Whipped chocolate orange ganache):
- Chocolate (roughly chopped, milk chocolate)
- Heavy Cream
- Unsalted Butter
- Extracts: natural orange extract, vanilla extract
- Salt
Let’s make my easy and delicious Chocolate Orange Cupcakes!
Chocolate Cupcakes
Preheat your oven to 350F (325F convection oven). Line cupcake/muffin pan with paper liners. Set aside.
In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda, and baking powder. Sift cocoa powder into flour mixture.
To the flour mixture, directly add room temperature egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture becomes a thick, glossy, dark brown paste.
Add boiling water to the mixture. Gently stir the mixture until it transitions from a paste to a thin liquid consistency.
Pour ~ ¼ cup of batter into each cupcake liner (filling cupcakes until 3/4 filled). Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool for 5 minutes in the baking pan and then transfer to a cooling rack to cool completely. Once completely cooled, it’s time to frost and decorate!
Chocolate Orange Whipped Chocolate Ganache
In a medium bowl, combine chopped chocolate and boiling hot cream. Let mixture sit for ~3 min. Slowly stir until mixture turns into a smooth, homogenous, chocolate mixture. Let mixture cool to room temperature.
Once cool, add orange extract, vanilla, and salt.
Whip ganache using an electric mixture on low speed, adding butter one cube at a time until all butter has been incorporated.
Increase electric mixer speed to high and continue whipping until mixture is fluffy and holds its shape (~4 min)
Decorate cupcakes with a generous portion of frosting, sprinkles (as desired), and enjoy!
Also check out:
- The Ultimate Oreo Cupcakes {Irresistible and Nostalgic}
- Chocolate Peppermint Cupcakes
- **The BEST** Fluffy Vanilla Cupcakes
Chocolate Orange Cupcakes {Easy & Indulgent}
Ingredients
Chocolate Cupcakes
- 1 cup (120g) Flour All-purpose
- 1 cup (200g) Sugar Granulated
- 1/3 cup (25g) Unsweetened Cocoa Powder Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder
- 1 Egg large
- 1/2 cup (120ml) Milk of your choice!
- 1/4 cup (60ml) Canola Oil or other light vegetable oil
- 1 tsp Vanilla Extract
- 1/2 cup (120ml) Hot Water (Boiling)
Chocolate Orange Whipped Ganache Frosting
- 1.5 cup (215g) Milk Chocolate roughly chopped
- 3/4 cup (180ml) Heavy Cream
- 1/2 cup (115g) Unsalted Butter softened, cubed
- 1.5 tsp Natural Orange Extract
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Instructions
Chocolate Cupcakes
- Preheat your oven to 350F (325F convection oven). Line cupcake/muffin pan with paper liners. Set aside.
- In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda, and baking powder. Sift cocoa powder into flour mixture.
- To the flour mixture, directly add room temperature egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture becomes a thick, glossy, dark brown paste.
- Add boiling water to the mixture. Gently stir the mixture until it transitions from a paste to a thin liquid consistency.
- Pour ~ ¼ cup of batter into each cupcake liner (filling cupcakes until 3/4 filled). Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the baking pan and then transfer to a cooling rack to cool completely. Once completely cooled, it's time to frost and decorate!
Chocolate Orange Whipped Chocolate Ganache
- In a medium bowl, combine chopped chocolate and boiling hot cream. Let mixture sit for ~3 min. Slowly stir until mixture turns into a smooth, homogenous, chocolate mixture. Let mixture cool to room temperature.
- Once cool, add orange extract, vanilla, and salt.
- Whip ganache using an electric mixture on low speed, adding butter one cube at a time until all butter has been incorporated.
- Increase electric mixer speed to high and continue whipping until mixture is fluffy and holds its shape (~4 min)
- Decorate cupcakes with a generous portion of frosting, sprinkles (as desired), and enjoy!
Video
Notes
- This cake batter will be very thin after you add the hot water – don’t panic! This is the way it is supposed to be. Just go slow while mixing to ensure that you are able to get an even batter without the huge mess!
- For more detailed instructions see my Easy Chocolate Cupcakes recipe!
- These cupcakes can last ~5 hours at room temperature
- For maximal freshness, store them in airtight container in the fridge for up to 1 week. Thaw at room temperature for 30 minutes prior to serving (to soften the frosting) and enjoy!
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