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A chocolate orange cupcake on a white cake stand.

Chocolate Cupcakes with Orange Buttercream

Erika Marucci
These chocolate orange cupcakes are the best combination of rich chocolate and vibrant orange flavors! The soft moist chocolate cupcake base is topped with a creamy orange buttercream frosting that tantalizes the taste buds with each bite. 
5 from 3 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 492 kcal

Ingredients
 
 

For the Cupcakes

  • ⅔ cups Butter - unsalted and at room temperature
  • 1 cup Granulated sugar
  • 2 large Eggs - room temperature
  • 1 teaspoon Vanilla extract or orange extract
  • ½ cup Unsweetened cocoa powder
  • 1⅔ cups Pastry flour
  • 1 cup Milk - 2% fat
  • 1½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt

For the Orange Buttercream

  • 1 cup Butter - room temperature
  • 2¾ cups Powdered sugar
  • 1½ teaspoons Orange zest
  • ½ tablespoon Orange juice
  • ½-1 tablespoon Milk - if buttercream is too thick

Instructions
 

For the cupcakes

  • Pre-heat the oven to 350F (180C). Place cupcakes holders in a 12 medium sized muffin tin.
  • In a large bowl cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time beating well in between each addition. Beat in the vanilla extract or orange extract for a zesty flavor.
  • In a medium bowl sift together cocoa powder, baking powder and baking soda. Whisk in the salt.
  • Add the flour mixture alternately with the milk to the wet mixture and beat just until combined. Pour the batter into the prepared muffin tin.
  • Bake for approximately 15-20 minutes or until a toothpick inserted in the cupcakes comes out clean or with a few crumbs. Let the cupcakes cool for about 10 minutes in the muffin tin then transfer them to a wire rack to cool completely.
  • Finish by decorating them with the orange buttercream and sprinkle orange zest on top to finish.

For the Buttercream

  • In the bowl of a stand mixer beat the butter until light and fluffy. Add orange zest and orange juice and beat again.
  • Add powdered sugar ½ a cup at a time. If the buttercream is too thin add more powdered sugar, if too thick add ½ tablespoon of milk.

Notes

After your cupcakes are frosted, they can be stored in an airtight container at room temperature for 3-4 days. Leftover frosting can be stored in an airtight container in the refrigerator. The frosting can be made in advance. Just soften to room temperature before frosting cupcakes.
Unfrosted cupcakes can be frozen for up to two months. Once cool, place in a ziploc freezer safe bag. Thaw at room temperature.
Freeze leftover buttercream in an airtight container for two months. Thaw in the refrigerator then re-whip to achieve a fluffy frosting again. 

Nutrition

Calories: 492kcalCarbohydrates: 61gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 355mgPotassium: 174mgFiber: 3gSugar: 46gVitamin A: 885IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Keyword buttercream frosting, chocolate cupcakes, chocolate orange cupcakes, chocolate orange frosting, cupcakes
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