Chocolate Orange Cupcakes
Delight in the perfect balance of rich chocolate paired with the refreshing burst of citrus in these Chocolate Orange Cupcakes, ideal for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Sifted for better mixing
- 1 cups granulated sugar
- 1/3 cups unsweetened cocoa powder Sifted to remove lumps
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg At room temperature
- 1/2 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cups buttermilk At room temperature
- 1 large zest of orange Freshly grated from one large orange
- 1/2 cups fresh orange juice Freshly squeezed
Optional Add-ins
- 1/2 cups chocolate chips Optional, for added richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners or lightly grease it.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- In a separate bowl, mix the egg, vegetable oil, and vanilla extract until smooth.
- Slowly add the buttermilk, orange zest, and orange juice to the wet ingredients, stirring well to combine.
- Pour the wet mixture into the dry ingredients, gently folding with a spatula until just combined. Do not overmix.
- If using, fold in the chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For serving, consider cream cheese frosting and decorations like candied orange peel or chocolate shavings. Ensure every ingredient is at room temperature for the best texture. Store cooled cupcakes in an airtight container at room temperature for up to three days, or refrigerate for a week.