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–+ servings

Orange Chocolate Cupcakes

Amanda
These chocolate orange cupcakes are everything you want in a dessert: super moist, deeply chocolatey, and just the right amount of bright citrusy flavor. The chocolate orange cream cheese frosting is divine!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 13 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 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 13 cupcake liners, filling each about ⅔ full
  • 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 12-14 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.

Notes

*Adding the orange zest with the sugar ensures the zest is distributed evenly and it helps release the oranges oils in the cupcakes. Beating the butter and cream cheese with the orange zest is a must for the frosting or else the orange zest will clump together and will not be distributed evenly.
How to 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.
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.
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