Chocolate Orange Cupcakes!

Prepare for a delightful sensory experience with these Chocolate Orange Cupcakes, where the zesty freshness of orange meets the indulgent richness of chocolate. Topped with luxurious chocolate buttercream and adorned with candied orange slices, these cupcakes are as visually appealing as they are delicious, making them the perfect treat for any special occasion or as a sophisticated dessert at your next dinner party.


For the Candied Orange Slices:

  • 1 medium orange
  • 1 cup (250 ml) water
  • 1 cup (210 g) granulated sugar
  • 1/2 orange, juiced
  • 1 cup (200 g) dark chocolate, melted

For the Cupcakes:

  • 1/3 cup (100 g) unsalted butter, softened
  • 1 cup (200 g) caster sugar
  • 1 large egg
  • 1/2 tsp salt
  • 1 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 2 1/2 cups (320 g) all-purpose flour
  • 2 1/4 tsp baking powder
  • 1 cup (250 ml) full cream milk
  • 1/3 cup (80 ml) vegetable oil
  • 1 orange, zested and juiced

For the Chocolate Sauce:

  • 1 cup (200 g) dark chocolate
  • 1/4 cup (50 g) unsalted butter
  • 1/2 cup (125 ml) heavy cream

For the Chocolate Buttercream:

  • 1 cup (200 g) dark chocolate
  • 1/2 cup (125 ml) heavy cream
  • 1 cup (250 g) unsalted butter
  • 2 tsp vanilla extract
  • 2 cups (250 g) powdered sugar


  1. Candied Oranges:
    • In a frypan, bring water, sugar, and orange juice to a boil. Reduce heat and add thinly sliced oranges, simmering for 30-40 minutes until the slices are translucent and softened.
    • Allow to cool on a rack before dipping each slice into melted dark chocolate. Set aside to harden.
  2. Cupcakes:
    • Preheat the oven to 275°F (135°C) and line a cupcake tin with liners.
    • In a mixing bowl, cream together the butter and sugar. Add the egg, salt, yogurt, and vanilla extract, mixing until well combined.
    • In a separate bowl, combine the flour, baking powder, orange zest, and juice. Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the flour.
    • Fill each cupcake liner three-quarters full and bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Chocolate Sauce:
    • In a microwave-safe bowl or over a double boiler, heat the chocolate, butter, and cream until melted and smooth. Set aside to cool slightly.
  4. Chocolate Buttercream:
    • Melt the chocolate with the cream and let cool. In a large bowl, whip the butter, vanilla extract, and powdered sugar until light and fluffy. Gradually blend in the cooled chocolate mixture until well incorporated.
  5. Assembly:
    • Once the cupcakes are cooled, core each one and fill with the prepared chocolate sauce.
    • Frost each cupcake generously with the chocolate buttercream.
    • Drizzle additional chocolate sauce over the frosting and top each cupcake with a candied orange slice.

Prep Time and Nutritional Information

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Total Time: 70 minutes
  • Calories: Approximately 798 kcal per serving


  • Cooling: Ensure the cupcakes are completely cooled before coring and filling to prevent the chocolate sauce from soaking into the cake.
  • Orange Flavor: For a more intense orange flavor, increase the amount of orange zest used in both the batter and the candied slices.
  • Storage: To maintain freshness, store the cupcakes without the candied orange slices and add them just before serving.

These Chocolate Orange Cupcakes offer a rich and complex flavor profile that beautifully marries the brightness of citrus with the depth of dark chocolate. Whether you’re hosting a festive occasion or simply indulging in a luxurious treat, these cupcakes are sure to enchant and satisfy all who taste them. Enjoy the process of creating these little works of art and the pleasure of serving them up to delighted guests.

Leave a Comment