Chocolate Orange Cupcakes

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Chocolate Orange Cupcakes







You’ll need:



For the Cupcakes



15.25-ounce box of chocolate fudge cake mix (Betty Crocker Super Moist brand)

3 large eggs, room temperature

¼ cup canola oil

1 cup water

¼ cup fresh squeezed orange juice (from 1 large navel orange)

1 teaspoon fresh orange zest

½ teaspoon orange extract

½ teaspoon vanilla extract



For the Ganache Frosting



1½ cups heavy cream

12-ounce bag of semi-sweet chocolate chips

1 teaspoon orange extract

½ teaspoon vanilla extract



For the Optional Garnish



Chocolate sprinkles

Fresh orange zest

Small fresh orange slices



Substitution And Additions



BAKING CHIPS: For best results, be sure to use good-quality chocolate baking chips for this ganache recipe. The better quality brands will melt much smoother, which is essential to the success of this recipe.



CAKE MIX: You can use any brand of boxed chocolate cake mix for this chocolate orange cupcake recipe. I prefer the ‘Super Moist’ versions. You will need to adjust this recipe according to the specific boxed cake mix you use. For the liquids (water & fresh squeezed orange juice), you can use the ¼ cup orange juice and adjust the additional amount of water to equal the total amount needed for the brand you are using. For example, if your brand only calls for 1 cup of water on the box, you will use ¼ cup of orange juice plus ¾ cup of water to equal the 1 cup required for the box.


How to Make This Chocolate Orange Cupcakes Recipe


STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 24 paper cupcake liners.



STEP TWO: In a large bowl, using a handheld mixer on medium speed, beat together the chocolate fudge cake mix, eggs, canola oil, water, fresh orange juice, orange zest, orange extract, and vanilla extract for 2 minutes or until the batter is smooth.



cake mix, oil, water, orange juice and zest and orange and vanilla extract blended together



STEP THREE: Evenly distribute the cupcake batter between the 24 muffin cups. They should be about ⅔ full.



batter distributed between 24 muffin cups



STEP FOUR: Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.


STEP FIVE: Allow the cupcakes to cool in the muffin tin for 10 minutes before removing them to a wire cooling rack on the counter to cool completely. Cool the cupcakes completely before frosting them.



STEP SIX: You can make your ganache frosting while your cupcakes are baking and cooling by heating the heavy cream in a small saucepan or microwave-safe bowl until steaming. Be careful not to burn your cream.



STEP SEVEN: Pour the hot, heavy cream over the semi-sweet chocolate chips in a large mixing bowl. Cover the mixing bowl with a large plate for 2 to 3 minutes to contain the heat and allow the chips to melt fully.


STEP EIGHT: Add the orange and vanilla extracts to the bowl of melted chocolate. Whisk the melted chocolate chips until you have a smooth glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through. It may take your ganache 2 to 3 hours to chill thoroughly.


STEP NINE: Using a handheld mixer on medium-high speed, beat the ganache for 1 to 2 minutes or until your ganache frosting is light and fluffy and stiff peaks form.


STEP TEN: Transfer to a large piping bag fitted with a large decorative piping tip, and frost each orange chocolate cupcake.


STEP ELEVEN: You can garnish the top of the cupcakes with the optional chocolate sprinkles, fresh orange zest, and/or a fresh small orange segment.



PRO TIP:



If adding the fresh orange zest, or segment, as a garnish, be sure to do so just before serving and not in advance, as the moisture from the orange will soften the ganache frosting.



chocolate sprinkles, orange zest, and orange segment garnished

How To Serve



The unique chocolate and orange combination is a favorite for many, and these delightful cupcakes would be a fun alternative to a birthday cake at a party. Serve your cupcake with a creamy scoop of vanilla ice cream and a warm mug of homemade hot chocolate on the side.



Our turtle cupcakes and lemon raspberry cupcakes are two more cupcake recipes that we think you will adore.

Storage



IN THE FRIDGE: You can store these easy chocolate orange cupcakes in the refrigerator in a covered container for up to 3 days.



IN THE FREEZER: You can freeze the unfrosted orange chocolate cupcakes in an airtight container for up to 2 months. Be sure to thaw them in the refrigerator before frosting and serving them.



a overhead shot of Chocolate Orange Cupcakes on a tray



These delicious chocolate orange cupcakes combine the sweetness of chocolate with the tangy flavor of oranges to form the perfect combination. With soft, fluffy cake and bold hints of both buttery sweetness and zesty citrus, these treats will leave your taste buds tantalized and mouth watering for more.



FREQUENTLY ASKED QUESTIONS



How can I stop my delicious cupcakes from sticking to the liner?



To avoid the cupcake sticking to your cupcake liner, you can spray the inside of your paper liners with baking spray or purchase non-stick liners. These usually are specifically labeled as non-stick.



Can I freeze this orange chocolate cupcakes recipe?



These chocolate and orange cupcakes can be frozen for up to two months in an airtight container. We recommend waiting to add the ganache and garnish until you are ready to serve them.



Can I use store-bought frosting for these chocolate orange cupcakes with cake mix?



If you would prefer to frost your moist chocolate cupcakes with store-bought frosting, you certainly can! Just add the orange extract to turn it into a chocolate orange frosting.

More Recipes You’ll Love



Vanilla Cupcake Recipe

Impossible Pumpkin Pie Cupcakes

Cookie Dough Cupcakes

Carrot Cake Cupcakes

Heaven on Earth Cake



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Cupcakes



15.25 ounces chocolate fudge cake mix, Betty Crocker Super Moist brand

3 large eggs, room temperature

¼ cup canola oil

1 cup water

¼ cup fresh squeezed orange juice, from 1 large navel orange

1 teaspoon fresh orange zest

½ teaspoon orange extract

½ teaspoon vanilla extract



Ganache Frosting



1½ cups heavy cream

12 ounces semi-sweet chocolate chips

1 teaspoon orange extract

½ teaspoon vanilla extract



Optional Garnish



Chocolate sprinkles

Fresh orange zest

Small slice of fresh orange



Preheat oven to 350°F. Line two standard muffin tins with 24 paper cupcake liners.



In a large mixing bowl, using a handheld mixer on medium speed, beat together the chocolate fudge cake mix, eggs, canola oil, water, fresh squeezed orange juice, orange zest, orange extract, and vanilla extract for 2 minutes or until the batter is smooth.



Evenly distribute the cupcake batter between the 24 muffin cups. They should be about ⅔ full.



Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.



Allow the cupcakes to cool in the muffin pan for 10 minutes before removing them to a wire rack on the counter to cool completely. Cool the cupcakes completely before frosting them.



You can make your ganache frosting while your cupcakes are baking and cooling by heating the heavy cream in a small saucepan or microwave-safe bowl until steaming. Be careful not to burn your cream.



Pour the hot, heavy cream over the semi-sweet chocolate chips in a large mixing bowl. Cover the mixing bowl with a large plate for 2 to 3 minutes to contain the heat and allow the chips to melt fully.



To the bowl of melted chocolate, add the orange and vanilla extracts. Whisk the melted chocolate chips until you have a smooth glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through. It may take your ganache 2 to 3 hours to chill thoroughly.



Using a handheld mixer, on medium-high speed, beat the ganache for 1 to 2 minutes or until your ganache frosting is light and fluffy and stiff peaks form.



Transfer to a large piping bag fitted with a large decorative piping tip, and frost each orange brownie cupcake.



You can garnish with the optional chocolate sprinkles, fresh orange zest, and/or a fresh small orange segment.



You can make the chocolate ganache frosting (steps 6 to 8) up to 48 hours in advance. Let your ganache sit at room temperature for 30 to 45 minutes before proceeding with step 9, to whip it up and pipe it onto the cupcakes.

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