Description
Indulgent double chocolate orange cupcakes merge rich chocolate with zesty citrus in a delightful dessert. Dark cocoa and orange zest create a harmonious blend that chocolate enthusiasts will adore.
Ingredients
Scale
- 3 oz melted dark chocolate, cooled slightly
- 2 eggs
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder (Dutch-process for deeper flavor)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- ½ cup vegetable oil (or melted butter)
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup semi-sweet chocolate chips (optional)
- 1 large orange (zest and ¼ cup fresh juice)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Chocolate shavings
- Mini chocolate chips
- Orange zest curls
Instructions
- Preheat Preparation: Position oven rack in middle and heat to 350F (175C). Line a standard muffin tin with cupcake liners.
- Dry Ingredient Fusion: Sift cocoa powder, flour, baking powder, baking soda, and salt together in a large mixing bowl, ensuring comprehensive blending.
- Wet Ingredient Harmonization: Whisk sugar, vegetable oil, eggs, buttermilk, vanilla extract, orange zest, and orange juice in a separate bowl until achieving a smooth, cohesive mixture.
- Batter Assembly: Delicately fold dry ingredients into wet components, stirring minimally to maintain batter integrity. Gently incorporate chocolate chips if desired.
- Baking Process: Evenly distribute batter into cupcake liners, filling each two-thirds full. Bake in preheated oven for 18-20 minutes, verifying doneness with a clean toothpick test.
- Cooling Stage: Rest cupcakes in tin for 5 minutes, then transfer to a wire rack for complete cooling.
- Frosting Creation: Whip butter until light and fluffy. Gradually blend powdered sugar, cocoa powder, salt, and orange extract, starting at low speed and increasing gradually.
- Frosting Finalization: Incorporate melted chocolate and heavy cream, beating until achieving a smooth, spreadable consistency. Adjust liquid quantities as needed.
- Decoration Technique: Once cupcakes are completely cool, artfully pipe or spread chocolate-orange frosting across the surface.
- Finishing Flourish: Embellish with chocolate shavings, delicate orange zest curls, or miniature chocolate chips to elevate visual appeal and flavor complexity.
Notes
- Prevent Overmixing: Mix batter gently to keep cupcakes tender, stopping when dry and wet ingredients are just combined to avoid tough, dense texture.
- Check Oven Temperature: Use an oven thermometer to confirm accurate 350F, as slight variations can dramatically impact cupcake rising and texture.
- Buttermilk Substitution: If unavailable, create quick alternative by adding 1 tablespoon vinegar or lemon juice to regular milk, letting sit for 5 minutes before using.
- Room Temperature Ingredients: Ensure eggs, buttermilk, and butter are at room temperature for smoother mixing and more consistent cupcake texture, promoting even baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 245
- Sugar: 21 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg