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A cupcake on a red serviette sprinkled with chocolate hearts Tried & Tested

Chocolate orange cupcakes

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2.701 stars based on 20 ratings

Why not indulge yourself with these delicious chocolate orange cupcakes. A classic flavour combination that never fails to satisfy your tastebuds.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 40g 1½ oz Cocoa powder
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 40g 1½ oz Butter (unsalted) softened
  • 1 1 Salt
  • ½tsp ½tsp Orange extract (we use Nielsen-Massey) Orange extract
  • 1½tsp 1½tsp Baking powder
  • 1 1 Egg(s) (free range)
  • 120ml 4⅛ fl oz Milk (whole)

For the buttercream

  • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 25g 1 oz Cocoa powder
  • 15ml ½ fl oz Warm water
  • 100g 3½ oz Butter (unsalted) softened
  • ½tsp ½tsp Orange extract (we use Nielsen-Massey) Orange extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. Classic mode Step 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 40g 1½ oz Cocoa powder
    • 1½tsp 1½tsp Baking powder
    • 1 1 Salt
  3. Classic mode Step 3

    Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 120ml 4⅛ fl oz Milk (whole)
    • ½tsp ½tsp Orange extract (we use Nielsen-Massey) Orange extract
  4. Classic mode Step 4

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.

  5. Classic mode Step 5

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.

  6. Classic mode Step 6

    Leave to cool slightly and then place on a wire rack.

  7. Classic mode Step 7

    To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.

    Ingredients for this step

    • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 15ml ½ fl oz Warm water
    • 25g 1 oz Cocoa powder
    • 100g 3½ oz Butter (unsalted) softened
    • ½tsp ½tsp Orange extract (we use Nielsen-Massey) Orange extract
  8. Classic mode Step 8

    Top the cooled cupcakes with frosting with a palette knife. Alternatively, fill a piping bag with a nozzle and pipe clockwise swirls. Finish with chocolate decorations or chocolate shavings.