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Homemade Chocolate Orange Cupcakes photo

Chocolate Orange Cupcakes

Indulge in these decadent Chocolate Orange Cupcakes! Moist chocolate cake meets zesty orange whipped cream for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 15.25 ounces chocolate fudge cake mix (Betty Crocker Super Moist brand)
  • 3 large eggs (room temperature)
  • 0.5 cup canola oil
  • 1 cup water
  • 0.5 cup fresh squeezed orange juice (from 1 large navel orange)
  • 1 teaspoon fresh orange zest
  • 0.5 teaspoon orange extract
  • 0.5 teaspoon vanilla extract
For the Frosting:
  • 1 cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon orange extract
  • 0.5 teaspoon vanilla extract
  • Chocolate sprinkles (for decoration)
  • Fresh orange zest (for garnish)
  • Small slice of fresh orange (for decoration)

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake Liners
  • Cupcake pan
  • Spatula
  • Zester

Method
 

Directions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your cupcake pan with cupcake liners.
  3. Step 3: In a large mixing bowl, combine the chocolate fudge cake mix, eggs, canola oil, water, fresh squeezed orange juice, orange zest, orange extract, and vanilla extract. Mix on medium speed until well combined.
  4. Step 4: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  5. Step 5: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  6. Step 6: Let the cupcakes cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  7. Step 7: For the frosting, pour the heavy cream into a mixing bowl and add the semi-sweet chocolate chips, orange extract, and vanilla extract. Whip until soft peaks form.
  8. Step 8: Frost each cupcake with the chocolate whipped cream.
  9. Step 9: Decorate with chocolate sprinkles, orange zest, and a slice of orange.

Notes

  • For gluten-free, use a gluten-free cake mix.
  • For dairy-free, substitute heavy cream with coconut cream.
  • Store unfrosted cupcakes in an airtight container for up to 2 days.