Chocolate Orange Cupcakes

Why I Love Terry’s Chocolate Orange Cupcakes

What makes these orange chocolate orange cupcakes so great? Well:

• It’s a really moist, soft sponge. Light and fluffy but super chocolatey. Delicious!
• You can easily alter the strength of the orange flavour for your easy chocolate orange cupcakes. 
• You can still make them if you haven’t got a chocolate orange. 
• It’s an easy recipe for chocolate orange cupcakes that tastes much harder than it is. 
• Like all my cake recipes, this chocolate orange cupcakes recipe is basically a variation of a simple sponge that works every time. 
• They aren’t technically Terrys chocolate orange cupcakes. The Terry’s is only in the buttercream, and on top, the sponge doesn’t need it, so you don’t need three of them!

Ingredients For Chocolate Orange Cupcakes

There are a few variations that you can try a little further down this page. 

For the chocolate orange sponge I use:

Margarine – Unsalted butter is fine too. 

Caster Sugar

Self-Raising Flour – If you only have plain flour, add two teaspoons of baking powder. 

Cocoa Powder

Eggs

Orange Extract – Or essence. 

Dark Chocolate 

For the Chocolate Orange Buttercream and Decorations, I use:

Unsalted Butter – Don’t use margarine for the buttercream. It’s very sloppy. 

Icing Sugar

Chocolate Orange

Orange Sprinkles – I use these (affiliate link), but any are fine and are totally optional.

You’ll need two Terry’s Chocolate Oranges if you want to use them for the buttercream and to decorate. 

You’ll Also Need

To make this recipe, you’ll need a mixing bowl, something to melt the chocolate in (you can do this in the microwave, a small pan, or a Bain Marie), a spatula or spoon, a sift for the flour, a muffin tin and paper or silicone cake cases. 

You will also need a whisk. Ideally, an electric whisk makes things easier and means your chocolate orange cake batter is nice and smooth.

But mine broke recently, so I’ve been using a hand whisk, which takes more effort but still works well.

You’ll need a piping bag and star nozzle for the buttercream if you want to pipe. You can just dollop it on with a spoon. 

How to Make Chocolate Orange Cupcakes – Step-by-Step Instructions

Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.

Step One

Carefully melt the chocolate. I do this in a small, non-stick pan over low heat on the hob. You may prefer to do it in a small bowl in short bursts in the microwave or over a pan of simmering water. 

Whichever you choose, be careful. 

Once smooth, leave the pan to one side to cool. Your chocolate should be warm/room temperature and pourable, but not hot. 

Step Two

Preheat the oven to 160 degrees C (fan-assisted). 

Step Three

Line a muffin tin with cupcake cases. This recipe makes around 18 cupcakes, so you might need two tins or to bake in two batches. 

Step Four

Mix the margarine and caster sugar together. Use either a hand or an electric whisk.

Step Five

Whisk in the orange extract. 

Step Six

Whisk in the eggs, one at a time, until smooth. 

Step Seven

Sift in the four and cocoa and whisk until the mixture is smooth. 

Step Eight

Pour in the cooled chocolate. 

Step Nine

Use a wooden spoon to fold the chocolate carefully through the mixture. 

Step Ten

Spoon into the cake cases, filling around halfway. This is a heaped tablespoon or so. 

Step Eleven

Cook in the preheated oven for 15-20 minutes, using a skewer to make sure the centre is cooked. 

Step Twelve

Remove from the oven and leave to cool in the tin for as long as possible before removing to a wire rack. 

Step Thirteen

To make the orange chocolate buttercream, first melt the chocolate carefully, as you did for the cakes and leave it on one side to cool. 

Step Fourteen

Beat the butter until softened. You can do this with a mixer or with a wooden spoon. 

I’m not going to lie. This is what broke my electric whisk, so be careful!

Step Fourteen

Add the icing sugar and beat until there are no lumps. 

Step Fifteen

Pour in the cooled chocolate and mix until even. You’ll know when the colour is even. 

Step Sixteen

Use a piping bag and nozzle to pipe onto the top of your thoroughly cooled cakes. 

You can also just dollop it on or spread it.

Step Seventeen

Add sprinkles and orange chocolate segments if required. 

Top Tips

• Whisk well to make sure there are no lumps. 
• Leave the chocolate to cool for all steps. A little warm is ok, as it needs to still be runny, but it shouldn’t be hot. Adding hot chocolate could cause your mixture to split or your buttercream to seize.
• Get your butter out in plenty of time to come to room temperature. 
• This recipe makes around 18 cupcakes, so use two trays if possible so that the mixture isn’t sat around. 
• This is a thick cake batter. It’s meant to be. Don’t be tempted to add anything to thin it out. 
• Only fill the cake cases halfway. 
• Don’t open the oven too early. I usually check at around 15 minutes. 
• Let the cakes cool fully before decorating.
• Add extra orange zest if you want a stronger orange flavor. 

Storage

Store your chocolate orange cupcakes in a sealed tub to lidded cake stand for 3-4 days. They will start to dry out over time and are best on day one, but they’ll still be okay. 

I don’t recommend keeping them in the fridge unless your kitchen is very warm. 

Can You Freeze Chocolate Orange Cupcakes?

You can freeze cooled orange and cupcakes in a sealed tub for up to two months. Thawing in the fridge when you are ready for them. 

I recommend placing greaseproof paper between the cakes so you can take them out one at a time if you’d like to. 

However, I never find buttercream freezes as well, so I tend to freeze cakes before I decorate them. 

Other Recipes 

If you like this recipe for chocolate and orange cupcakes, you might also want to try:

• Chocolate Orange Shortbread
• Orange Chocolate Drizzle Cake
• Chocolate Orange Traybake
• Orange Chocolate Ganache
• Chocolate Orange Loaf Cake
• Chewy Chocolate Orange Cookies
• Terry’s Chocolate Orange Brownies
• No Bake Chocolate Orange Cheesecake
• Chocolate Orange Millionaire Shortbread

Recipe Card