Description
Indulgent Double Chocolate Orange Cupcakes bring rich cocoa and zesty citrus together in a delightful dessert. Luxurious chocolate layers meld with bright orange notes, creating an irresistible treat that elevates your baking skills and satisfies deepest chocolate cravings.
Ingredients
Scale
Main Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder (Dutch-process)
- 2 eggs
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- ½ cup vegetable oil (or melted butter)
Liquid and Flavor Ingredients:
- ½ cup buttermilk (or milk + 1 teaspoon vinegar)
- ¼ cup fresh orange juice
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- ½ cup semi-sweet chocolate chips (optional)
Dry and Additional Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups (180 g) powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons heavy cream (or milk)
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract (or 1 teaspoon orange zest)
- ¼ teaspoon salt
- 3 ounces melted dark chocolate, cooled slightly
- Chocolate shavings
- Orange zest curls
- Mini chocolate chips
Instructions
- Meticulously sift together the dry ingredients in a spacious mixing vessel, ensuring a uniform blend of flour, cocoa powder, leavening agents, and seasoning.
- In a separate container, vigorously whisk together the liquid and granulated components, incorporating sugars, oil, eggs, dairy, aromatic extracts, and citrus elements until achieving a harmonious mixture.
- Gently fold the dry constituents into the wet mixture, taking care not to overmix, which could compromise the cupcakes’ delicate texture. If desired, incorporate chocolate morsels for added decadence.
- Distribute the batter evenly among the lined muffin receptacles, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Position the muffin tin in a preheated oven calibrated to 350°F (175°C), allowing the cupcakes to transform for 18-20 minutes until a probing implement emerges cleanly.
- Allow the freshly baked confections to rest momentarily in the tin, then transition them to a cooling platform to reach ambient temperature.
- Prepare the frosting by whipping butter until it achieves a light, airy consistency, then gradually integrate powdered sugar, cocoa, seasoning, and citrus essence.
- Introduce melted chocolate and cream to the mixture, blending until a silky, luxurious texture emerges. Adjust the consistency with additional cream if necessary.
- Artfully adorn the cooled cupcakes with the prepared frosting, utilizing piping techniques or a spreading implement.
- Embellish with chocolate shavings, delicate orange zest curls, or miniature chocolate chips to elevate the visual and gustatory experience.
Notes
- Select high-quality cocoa powder and dark chocolate for deeper, richer flavor profiles that elevate the overall taste of the cupcakes.
- Ensure all ingredients are at room temperature, especially eggs and buttermilk, to create a smoother, more consistent batter that blends easily.
- Avoid overmixing the batter to prevent tough, dense cupcakes; stop stirring as soon as dry ingredients are just incorporated.
- Use fresh orange zest and juice for the most vibrant citrus notes that complement the chocolate beautifully.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cupcakes’ texture.
- Reduce sugar slightly if you prefer less sweetness, or swap some granulated sugar with a natural sweetener like honey or maple syrup.
- Refrigerate frosted cupcakes in an airtight container for up to 3 days, bringing them to room temperature before serving for the best taste and texture.
- For a dairy-free alternative, replace butter with plant-based margarine and use coconut cream instead of heavy cream in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 265
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg