Dark Chocolate Orange Cupcakes with Orange Buttercream Frosting: Attention all chocolate lovers! Are you tired of the same old chocolate cupcakes with basic buttercream frosting? Look no further, because we have a decadent treat for you: Dark Chocolate Orange Cupcakes with Orange Buttercream Frosting. Imagine rich and velvety dark chocolate paired with the tangy sweetness of orange, all topped off with creamy and citrusy buttercream frosting. This mouthwatering combination will have your taste buds dancing with joy. Get ready to explore the recipe for these delectable cupcakes, and learn tips for perfecting the orange buttercream frosting.

A light and fluffy frosting with orange zest and orange extract to give it a punch of great orange flavor. Perfect for any celebration, this Orange Buttercream Frosting add a little something special to your cakes or cupcakes.

A moist cupcake with layers of dark chocolate and orange cake batter topped with an orange buttercream frosting make this semi homemade dessert the perfect Halloween Party Cupcake! Yes….you read that right this delicious cupcake is semi homemade but trust me your guests will NEVER know! Also, the Orange Buttercream is ahh-mazing! These Semi Homemade Dark Chocolate Orange Cupcakes are so light and fluffy you’ll think you’re biting into a cloud of orange and dark chocolate heaven.

How to Make Semi Homemade Dark Chocolate Orange Cupcakes

If you love orange flavour and the flavor of chocolate together, then you are going to love these rich chocolate cupcakes. Made with a rich chocolate cake, topped with a flavorful orange cake, and topped with a the best orange buttercream frosting

SEMI HOMEMADE DARK CHOCOLATE ORANGE CUPCAKES INGREDIENTS LIST-full printable recipe below in recipe card

DARK CHOCOLATE CUPCAKE BATTER-MAKES 24 CUPCAKES

2/3 cup hot water
2/3 cup dark cocoa powder (I like to use Dutch process cocoa powder)
1 (12.75 ounce) box Ghirardelli Dark Chocolate cake mix
½ cup vegetable oil
2 large eggs
½ cup sour cream

ORANGE CUPCAKE BATTER

1 (15.25 ounce) white cake mix
1 (3 ounce) box orange jello
¾ cup vegetable oil
3 large eggs
1 cup orange soda

ORANGE GLAZE

1 cup icing sugar
2 tablespoons fresh orange juice (about 1 medium orange)

DARK CHOCOLATE CUPCAKE BATTER INSTRUCTIONS

Whisk together the hot water and cocoa until smooth.
In a large mixing bowl of an electric mixer fitted with the paddle attachment, add the cake mix, oil, eggs, sour cream and melted chocolate cocoa mixture.
Mix together until creamy. Set aside.

ORANGE CUPCAKE BATTER INSTRUCTIONS

In a mixing bowl, combine the dry ingredients (cake mix and jello),and wet ingredients (oil and eggs).
Beat until smooth (about 1 minute).
Slowly add the soda. Mix just until blended.

ORANGE GLAZE INSTRUCTIONS

Whisk together the powdered sugar and orange juice until glaze is smooth and all lumps are gone.
Before add the glaze, Place cupcakes on a cooling rack.
Spoon a teaspoon of glaze over hot cupcakes. TIP: Place a sheet of wax paper under the cooling racks to catch any over drip of the glaze. This makes clean up a snap. COOL COMPLETELY BEFORE ADDING FROSTING.

PUTTING IT ALL TOGETHER-CHOCOLATE ORANGE CUPCAKES

Preheat oven to 350°. Line cupcake tins with 24 liners.
Add 2 teaspoons of the chocolate batter to each cupcake well. TIP: moisten finger tips with water- spread the batter to the edge. Add 1 tablespoon of the orange batter and top the cupcake off with an additional 1 tablespoon of chocolate batter in the center. NOTE: You will have enough of the orange batter leftover for 1 dozen more cupcakes.
Bake 15-17 minutes or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking make the glaze.

How to Keep Cupcakes Moist after a Month!

Yes, you read that right. AFTER A MONTH! The only way of preserving your cupcakes past a few days is by freezing them. The key is to freeze the cupcakes as soon as they’ve completely cooled. Not the next day or a couple of days. THE DAY. This works for frosted and non frosted cupcakes. For Freezing Frosted Cupcakes: Place them in cupcakes cases (a container for cupcakes)-(I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them on line. For Cupcakes Without Frosting: Place them in a labeled zip top bag. Freeze flat. They will stay fresh as the day you baked them.

How to Make Orange Buttercream Frosting

A light and fluffy frosting with orange zest and orange extract to give it a punch of great orange flavor. Perfect for any celebration, this Orange Flavored Buttercream Frosting adds a little something special to your cakes or cupcakes. For a lot of flavor, add a swirl of this frosting to dark chocolate cupcakes. Chocolate and Orange were made to go together and would fit in perfectly on your Halloween Party Table. Scroll down for helpful tips on how to make your frosting ahead of time, a fluffy frosting and a white frosting.

ORANGE BUTTERCREAM FROSTING INGREDIENTS LIST-full printable recipe below in recipe card

¾ cup unsalted butter, softened
zest from one medium orange
1 (2 pound bag) powdered sugar
1/3 cup milk
1 teaspoon orange extract
orange gel food colouring

ORANGE FROSTING INSTRUCTIONS

In a large mixing bowl of a stand mixer; beat the butter and orange zest until smooth (about 3 minutes).
Gradually add the powdered sugar (1 cup at a time) to the butter mixture.
Add the milk, orange extract and fool coloring.
Slowly incorporate, once mixed together turn the mixer on medium high and continue to mix for an additional 3 to 5 minutes. (NOTE: Make sure to stop the mixer ever so often to scrape down the sides.) This will incorporate air into the frosting and produce a light and fluffy melt in your mouth texture.
Spoon fluffy frosting into a piping bag fitted with a piping tip. Frost cupcakes or spread on top of cupcakes.

How to Store Frosting

Frostings that are made with shortening can be stored at room temperature in an airtight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. HOW TO USE REFRIGERATED FROSTING: Allow frosting to sit out on the counter until it comes to room temperature (about 30 minutes). Transfer to a large mixing bowl, and mix until frosting is light and fluffy (about 3 minutes).

DO I HAVE TO REFRIGERATE CUPCAKES OR A CAKE WITH BUTTERCREAM FROSTING THAT HAS BEEN MADE WITH MILK?

The answer is yes and no. The reason? The small amount of milk in frosting (only a few tablespoons) is stabilized by the large amount of sugar and considered safe at room temperature. However, the amount of milk in this orange flavored frosting is 1/3 cup and therefore should be refrigerated.

Tips for a Light and Fluffy Frosting

Good ingredients “real” butter not margarine
Room temperature ingredients
Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
That’s it! It’s really not as hard as you might think.

FYI-How to Make White Frosting from Yellow Butter

Even though this information doesn’t apply to this frosting recipe. I thought I would add it anyway because it’s still helpful for other frostings. These techniques will not lead to an ultra white frosting but there will be no yellow. There is not food dye added and real butter is used.
Use cheap butter. The expensive butters have a deeper yellow color then the cheaper butters.
Whip it….whip it good! Whip your buttercream 3 to 5 minutes. This not only allows air to enter your buttercream but also whitens the butter.

WHAT MAKES THE PERFECT PARTY CUPCAKES

The first thing a party cupcake needs to be is moist. Once you have that you’re already ahead of the cupcake making game.
A flavorful cupcake. That might sound like a no brainer but trust me I have had my share of flavorless cupcakes.
Easy to make. Sometimes you have the time to make a party cupcake from scratch and sometimes you don’t!
Topped with the BEST frosting! There is no substitute for homemade (in my opinion).
IF YOU’RE WONDERING…..YES! THESE SEMI HOMEMADE DARK CHOCOLATE ORANGE CUPCAKES DO FULFILL ALL THE ABOVE POINTS!

MORE SEMI HOMEMADE CUPCAKE RECIPES

Below, are a few of my favorite semi homemade cupcake recipes made with a cake mix. Click here for all the recipes→SEMI HOMEMADE CAKE MIX CREATIONS

LATEST POSTS

In conclusion, we have explored the delicious marriage of dark chocolate and orange in the form of decadent cupcakes and luscious buttercream frosting. The flavor of dark chocolate to the refreshing tang of fresh orange juice, these treats are a delight. As we wrap up this article, let’s remember that sometimes the best things in life are the simplest ones. So, go ahead and try out this recipe and treat yourself to a little sweetness. And who knows, with a little creativity, you might even come up with your own unique twist on this classic combo. As always, the kitchen is a place for experimentation and discovery. So, don’t be afraid to play around with flavors and ingredients. Happy Baking! 💗Sheryl

Dark Chocolate Orange Cupcakes with Orange Buttercream Frosting

Yield: Makes 24 cupcakes-Frosting makes 4½ cups

A moist cupcake with layers of dark chocolate and orange cake batter topped with an orange buttercream frosting make this semi homemade dessert the perfect Halloween Party Cupcake!

Ingredients

For the Dark Chocolate Cupcake Batter:

2/3 cup hot water
2/3 cup dark cocoa powder
1 (12.75 ounce) box Ghirardelli Dark Chocolate cake mix
½ cup vegetable oil
2 large eggs
½ cup sour cream

For the Orange Cupcake Batter:

1 (15.25 ounce) white cake mix
1 (3 ounce) box orange jello
¾ cup vegetable oil
3 large eggs
1 cup orange soda

For the Orange Glaze:

1 cup powdered sugar
2 tablespoons fresh orange juice (about 1 medium orange)

For the Orange Buttercream Frosting:

¾ cup unsalted butter, softened
zest from one medium orange
1 (2 pound bag) powdered sugar
1/3 cup milk
1 teaspoon orange extract
orange gel food coloring

Instructions

For the Dark Chocolate Cupcake Batter:

Whisk together the hot water and cocoa until smooth. In a large mixing bowl, add the cake mix, oil, eggs, sour cream and cocoa mixture. Mix together until creamy. Set aside.

For the Orange Cupcake Batter:

In a mixing bowl, combine the cake mix, jello, oil and eggs. Beat until smooth (about 1 minute). Slowly add the soda. Mix just until blended.

Putting it all Together:

Preheat oven to 350°. Line cupcake pans with 24 liners.

Add 2 teaspoons of the chocolate batter to each cupcake well. TIP: moisten finger tips with water- spread the batter to the edge. Add 1 tablespoon of the orange batter and top the cupcake off with an additional 1 tablespoon of chocolate batter in the center. NOTE: You will have enough of the orange batter leftover for 1 dozen more cupcakes.

Bake 15-17 minutes or until a toothpick inserted into the center comes out clean.

While the cupcakes are baking make the glaze.

For the Orange Glaze:

Whisk together the powdered sugar and orange juice until glaze is smooth and all lumps are gone. Spoon a teaspoon of glaze over hot cupcakes. TIP: Place a sheet of wax paper under the cooling racks to catch any over drip of the glaze. This makes clean up a snap. COOL COMPLETELY BEFORE ADDING FROSTING.

For the Orange Buttercream Frosting:

In a large mixing bowl; beat the butter and orange zest until smooth (about 3 minutes).
Gradually add the powdered sugar (1 cup at a time) to the butter mixture. Add the milk, orange extract and fool coloring.
Slowly incorporate, once mixed together turn the mixer on medium high and continue to mix for an additional 3 to 5 minutes. (NOTE: Make sure to stop the mixer ever so often to scrape down the sides.) This will incorporate air into the frosting and produce a light and fluffy melt in your mouth texture.

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Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Dark Chocolate Orange Cupcakes with Orange Buttercream Frosting

How to Make Semi Homemade Dark Chocolate Orange Cupcakes