There’s something so special about the combo of rich chocolate and zesty orange – it’s like a little burst of sunshine in every bite. These Orange Chocolate Cupcakes are everything you want in a dessert: super moist, deeply chocolatey, and just the right amount of bright citrusy flavor.
The orange zest in the cake and frosting makes them feel fancy, but trust me, they’re easy enough for anyone to make. And that orange chocolate cream cheese frosting? It’s so good you’ll want to eat it with a spoon (no judgment here). It's not your average frosting, it has melted chocolate, cocoa powder, and sour cream. Total bliss!
Whether you’re baking for a birthday, a dinner party, or just a random Tuesday pick-me-up, these cupcakes will have everyone obsessed. Plus, they’re so pretty, they’re basically an edible centerpiece! If you love cupcakes, check out my lemon chocolate cake, coffee cupcake recipe and spiced banana cake!
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Why you'll love this recipe
- Taste: A rich, chocolatey base with a bright, citrusy orange flavor that’s perfectly balanced. The frosting brings it all together with its creamy, tangy, and slightly sweet orange-chocolate goodness. My chocolate orange cake with ganache is amazing as well.
- Texture: Incredibly moist and soft cake with a tender crumb that feels like it melts in your mouth. The frosting is smooth and creamy, creating the perfect pairing. Check out my chocolate cake with chocolate ganache too!
- Ease: These cupcakes are so simple to make. You don’t need fancy equipment or any crazy techniques, and most of the ingredients are pantry staples.
Equipment
Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your chocolate and orange cupcakes come out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
Ingredients
What you'll need for chocolate orange cupcakes recipe:
- Sour Cream: Provides richness and moisture to the cake while keeping it tender. Full fat, room temperature is best. I use it in my caramel cake too!
- Oil: Ensures the cupcakes stay soft and moist for days. Any flavorless oil will work, I like vegetable.
- Natural Cocoa Powder: Provides deep chocolate flavor and pairs beautifully with orange.
- Coffee: Enhances the chocolate flavor without tasting like coffee. I always use instant espresso powder mixed with hot water.
- Cream Cheese in Frosting: Use full fat brick style cream cheese. It adds a slight tanginess that balances the sweetness and complements the orange. Chocolate cake with chocolate cream cheese frosting and lemon cookie sandwiches are divine!
- Orange: Fresh zest infuses the cupcakes and frosting with bright citrus flavor. To zest an orange, use a microplane or fine grater to remove the colored outer layer of the peel, avoiding the bitter white pith.
See recipe card below for quantities.
Variations
Twists on the chocolate orange cupcakes:
- Substitute lemon zest for orange for a lemon chocolate twist.
- Use mini dark chocolate chips in the batter for extra richness.
- Make them dairy-free by using plant-based yogurt and vegan cream cheese.
- Add a splash of orange liqueur to the frosting for an adult-friendly version. Check out my orange chocolate chip muffins if you're orange chocolate obsessed like me!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make orange chocolate cupcakes!
Step 1. Start by preheating your oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
In a large bowl with an electric mixer, beat together 1 cup granulated sugar and the orange zest until combined.
Step 2. Secondly, add the 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt, mix until combined on low.
Step 3. In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
Step 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step 5. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
Step 6. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour) Bake in the preheated oven for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7. For the frosting, in a large mixing bowl, beat together the butter, cream cheese, and orange zest until fully combined and creamy.
Step 8. Add the cocoa powder, mix on low until fully combined. Scrape down the bowl. Slowly add in the powdered sugar in batches, mixing on low speed to avoid a sugar cloud.
Step 9. Finally, Pour in the cooled melted chocolate and mix until well combined and smooth. Finally, add the sour cream and beat until everything is blended and fluffy, about 2 minutes.
Step 10. If the frosting is too thick, add a little more sour cream until desired consistency, if it is not thick enough, add a little more powdered sugar. Distribute the frosting evenly over the cooled down cupcakes.
Hint: Use a retractable cookie scoop to distribute the frosting evenly over the cupcakes, smooth it out with a spoon or spatula. Top with a Terry's chocolate orange slice for a fun touch!
Pro tips
- Don’t overbake: Check for doneness a few minutes early to avoid dry orange chocolate cupcakes.
- Don’t over mix: Over mixing can lead to dense, tough cupcakes.
- Don’t skip the coffee: It deepens the chocolate flavor without adding coffee taste.
- Whisk the cocoa powder: This prevents lumps and ensures a smooth batter.
FAQ
Do I need a mixer for these orange chocolate cupcakes?
Yes, a handheld or stand mixer. Making the frosting without a mixer would be very difficult to get the right texture and volume.
What kind of oranges should I use?
I like using naval oranges, they have the most zest and classic orange flavor. I have used Cara Cara and it was delicious.
How do I zest an orange?
Hold the orange in one hand and the microplane zester in the other. Gently rub the orange against the grater, rotating it to zest only the outermost orange layer. Avoid the white pith underneath, as it’s bitter.
What if I don't have enough orange zest?
You can use orange extract, but the flavor will be different. Use it sparingly as extracts can be very strong!
Storage
Room Temperature: Store cupcakes in an airtight container for up to 2 days if unfrosted. Once frosted, keep them at room temperature for up to a day if the weather is cool.
Refrigerator: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture and flavor.
Freezer: Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag or container. They’ll stay fresh for up to 3 months. Frosted cupcakes can also be frozen, but the texture of the frosting may slightly change. Thaw on the counter before enjoying.
Related
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📖 Recipe
Orange Chocolate Cupcakes
Equipment
- Cupcake pan
- Cupcake liners
- Handheld or stand mixer
- Measuring cups or kitchen scale
- Measuring Spoons
- Mixing bowls
Ingredients
Cupcakes
- 2 oranges zested, zest only
- 1 cup (211 grams) granulated sugar
- 1 cup (127 grams) all purpose flour
- ½ cup (46 grams) natural cocoa powder
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (63 grams) milk whole or 2%, room temperature
- ¼ cup (45 grams) sour cream room temperature
- ¼ cup (59 grams) vegetable oil
- ½ cup (93 grams) hot coffee You can mix 1 teaspoon of instant espresso powder with hot water
Frosting
- 1 orange zested (zest only)
- 4 oz (113 grams) cream cheese room temperature, brick style, full fat
- 6 tablespoons (86 grams) salted butter room temperature, add ¼ teaspoon kosher salt if you do not have salted butter
- ¼ cup plus 2 tablespoons (38 grams) natural cocoa powder
- 1 ¾ cup (242 grams) powdered sugar
- ¼ cup (43 grams) semi sweet chocolate chips melted and cooled
- 1 ½ tablespoons sour cream full fat
Instructions
Cupcakes
- Start by preheating your oven to 375°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl with an electric mixer, beat together 1 cup granulated sugar and the orange zest until combined.
- Add the 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt, mix until combined on low.
- In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
- Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour)
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake in the preheated oven for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Frosting
- In a large mixing bowl, beat together the butter, cream cheese, and orange zest until fully combined and creamy.
- Add the cocoa powder, mix on low until fully combined. Scrape down the bowl.
- Slowly add in the powdered sugar in batches, mixing on low speed to avoid a sugar cloud. Increase the speed to medium and beat until fully incorporated and fluffy.
- Pour in the cooled melted chocolate and mix until well combined and smooth.
- Finally, add the sour cream and beat until everything is blended and fluffy, about 2 minutes.
- If the frosting is too thick, add a little more sour cream until desired consistency, if it is not thick enough, add a little more powdered sugar.
- Distribute the frosting evenly over the cooled down cupcakes.
- See storage in notes.
Rebecca says
The cupcake was so moist! Everyone in my family absolutely loved these. Will make again! 🙂
Amanda says
So glad you were my tester!! Thanks so much 🙂
Terri says
Incredible! Made them twice already
Amanda Valsamis says
woo! love to hear that 🙂 thank you~