Step-by-Step Guide Chocolate Orange Cupcakes Recipe: Craving a rich and zesty dessert? These Chocolate Orange Cupcakes are a match made in dessert heaven. With soft, moist chocolate orange-flavored cakes, a tangy orange jam center, and a smooth chocolate orange frosting, every bite will leave you wanting more.
Step-by-Step Guide Chocolate Orange Cupcakes Recipe
Whether it’s for a holiday gathering or a birthday party, this recipe is a crowd-pleaser for any chocolate orange lover. Let’s dive into how you can make these cupcakes easily at home.
Why You’ll Love These Cupcakes
- Bursting with Flavor: Every bite is packed with the perfect balance of citrus and chocolate.
- Soft and Moist: Thanks to the combination of sour cream, orange juice, and proper mixing, the cupcakes are incredibly tender.
- Perfect for Any Occasion: Be it a festive celebration or a cozy dessert at home, these cupcakes fit right in.
Key Components of Chocolate Orange Cupcakes
1. Chocolate Orange Frosting
The frosting is rich, smooth, and made with melted orange dark chocolate, heavy cream, and a hint of orange juice. The result? A luscious, flavorful topping you won’t be able to resist.
2. Soft Chocolate Orange Cupcakes
The cupcakes are quick and easy to make, featuring the perfect blend of cocoa and zesty orange for a moist, fluffy base.
3. Tangy Orange Jam Core
The center of the cupcakes is filled with orange jam, adding a burst of fresh, tangy flavor that complements the chocolate perfectly.
Ingredients You’ll Need
For the Cupcakes:
- 160 g all-purpose flour
- 200 g granulated sugar
- 2 tablespoons zest of organic orange
- 50 g Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 120 g sour cream
- 120 g orange juice
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 ½ teaspoon vanilla extract
Instructions for Perfect Chocolate Orange Cupcakes
Step 1: Prepare the Oven
- Preheat your oven to 160ºC.
- Line a cupcake tray with 12 liners.
Step 2: Mix Dry Ingredients
- In a large bowl, mix the flour, sugar, orange zest, cocoa powder, baking powder, baking soda, and salt. Stir well.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the sour cream, orange juice, vegetable oil, eggs, and vanilla extract. Mix gently without overmixing.
Step 4: Combine Wet and Dry Ingredients
- Gradually pour the wet ingredients into the dry ingredients, gently stirring until no lumps remain.
Step 5: Bake the Cupcakes
- Divide the batter evenly into the 12 cupcake liners.
- Bake for 20-23 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
Making the Chocolate Orange Buttercream
Ingredients:
- 160 g orange dark chocolate
- 30 g heavy cream
- 30 g orange juice
- 290 g powdered sugar
- 2 tablespoons Dutch-processed cocoa powder
- 150 g butter (room temperature)
- 1 ½ teaspoon vanilla extract
Step-by-Step Instructions
- Melt Chocolate: Melt the orange dark chocolate and slowly stir in the heavy cream and orange juice until smooth. Set it aside to cool to room temperature.
- Cream the Butter: In a stand mixer, cream the butter on high speed for 4 minutes. Scrape down the sides, then mix for 2 more minutes.
- Add Chocolate: Slowly add the melted chocolate and mix until fully incorporated.
- Sift and Mix: Sift the powdered sugar and cocoa powder, then add them to the butter mixture in two portions. Mix on low speed until fully blended.
- Final Touch: Add the vanilla extract and give the frosting a final mix.
Assembling the Cupcakes
- Core the Cupcakes: Use the back of a piping tip or a small spoon to remove the center of each cupcake.
- Add Orange Jam: Fill each cupcake core with a teaspoon of orange jam.
- Pipe the Frosting: Transfer the buttercream to a piping bag with a star tip and frost the cupcakes.
- Decorate: Garnish with fresh orange slices and a sprinkle of orange zest.
Storage Tips
- Frosted Cupcakes: Store in an airtight container in the fridge and enjoy within 1-2 days.
- Unfrosted Cupcakes: Can be stored at room temperature for 1-2 days.
- Frosting: Store unused frosting in an airtight container in the fridge for up to 1 week. Bring it to room temperature and stir before using.
Helpful Tips for Success
- Use a Kitchen Scale: For accurate measurements, weighing ingredients is key.
- Don’t Overmix: Overmixing can make the cupcakes dense. Gently fold the ingredients until just combined.
- Choose the Right Pan: Aluminum pans bake more evenly, resulting in softer cupcakes compared to dark pans.
Nutrition
- Carbohydrates: 67g
- Protein: 5g
- Fat: 27g
- Saturated Fat: 13g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 63mg
- Sodium: 281mg
- Potassium: 244mg
- Fiber: 4g
- Sugar: 49g
- Vitamin A: 486IU
- Vitamin C: 7mg
- Calcium: 61mg
- Iron: 3mg
These Chocolate Orange Cupcakes are a delicious blend of tangy orange and rich chocolate, making them an irresistible treat. Whether for holidays, birthdays, or a simple weekend dessert, they’ll leave everyone asking for seconds. Give this recipe a try and experience the perfect combination of flavors and textures in every bite.
FAQ’s
1. Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
Yes, you can use regular cocoa powder, but the flavor and color may be slightly different. Dutch-processed cocoa has a smoother, less acidic taste, which enhances the rich chocolate flavor of the cupcakes.
2. Can I substitute sour cream with something else?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute. Both options will maintain the moist and soft texture of the cupcakes.
3. How long do these cupcakes stay fresh?
- Frosted Cupcakes: Store in an airtight container in the fridge for 1-2 days.
- Unfrosted Cupcakes: Store at room temperature for 1-2 days.
- Unused Frosting: Store in the fridge for up to 1 week.
4. Can I freeze the cupcakes?
Yes, you can freeze the unfrosted cupcakes. Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw them at room temperature before frosting and serving.