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!
Ingredients
Chocolate Cupcakes
- 1 cup All-purpose Flour
- 1 cup Granulated Sugar
- 1/3 cup Cocoa Powder unsweetened, 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 Milk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla Extract
- 1/2 cup Hot Water (Boiling)
Chocolate Orange Whipped Ganache Frosting
- 1 1/2 cup Milk Chocolate roughly chopped
- 3/4 cup Heavy Cream
- 1/2 cup 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
Sofia’s Tips:
- 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!
Nutrition
Calories: 249kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 53mgSodium: 164mgPotassium: 96mgFiber: 0.3gSugar: 20gVitamin A: 537IUVitamin C: 0.2mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!