Orange is a fantastic flavor complement for chocolate, and with the creamy tang of buttermilk added to the mix, these cupcakes are a real winner. In addition to orange extract, orange zest is used in both the cupcakes and the cream cheese frosting for fresh taste and rich aroma.
PrintOrange Chocolate Buttermilk Cupcakes
We use fresh orange zest and a bit of extract to infuse both the cupcakes and their cream cheese frosting with that rich orange flavor that complements the flavor of chocolate so perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
Ingredients
- 2/3 cup sugar
- 5 tablespoons butter
- Zest of 1 large orange (about 1-1/2 tablespoons)
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
For the frosting:
- 3-ounce package regular cream cheese, softened
- 4 tablespoons butter (1/2 stick), softenend
- 1 teaspoon orange extract
- 1 teaspoon orange zest
- 1-1/4 cups confectioners' sugar
- 3 to 4 drops orange food coloring (optional – see recipe notes)
- 1 teaspoon orange liqueur (optional)
- Colored sugar sprinkles
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- Beat the sugar, butter, orange zest, orange extract and vanilla extract with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.
- In a separate bowl combine the flour, baking cocoa, salt and baking soda. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the buttermilk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.
- Spoon the batter into the paper-lined muffin cups and bake for 18 to 20 minutes, or until the tops of the cupcakes spring back readily when touched and a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then remove the cupcakes and allow them to cool completely on a wire rack.
- While the cupcakes cool, place the cream cheese, butter, orange extract, orange zest and confectioners' sugar in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth and creamy. Add the orange food coloring and orange liqueur if desired and mix until blended. Refrigerate for 10 minutes before frosting the cooled cupcakes.
- Store cupcakes in the refrigerator and bring to room temperature before serving (about 10 minutes out of the fridge).
Notes
Recipe Notes:
To mix the orange food coloring, combine 3 drops yellow food color with 1 drop red. This should give this quantity of frosting a pale orange hue.
We like to keep our frosting refrigerated and frost the cupcakes just before serving. If this isn't an option, for best results, store frosted cupcakes in a single layer in a container deep enough to hold them without the touching the lid.
Melissa says
Can anything serve as a substitute for orange extract or can it be left out? I have all the ingredients on hand except for the orange extract. What about using vanilla extract or the juice of the orange instead?
Lynne Webb says
Hi Melissa – I don’t see why you couldn’t use a teaspoon of orange juice instead. It would be good if you could add a little extra orange zest too. Either way should work out fine.
Jennifer says
I love citrus and chocolate together, these cupcakes look perfect!
arugulove says
These look really good. Looks a little lighter and fresher than typical chocolate cake.
Cherine says
Beautiful cupcakes!
Jennifer says
Chocolate and Orange…what a perfect pair! I will make these very very soon!!
Carol Egbert says
These look like they would be perfect whether or not there is a party. I also like the combo of orange and chocolate.
Great Post.
Jennie Wilson says
Can I give you a recipe and you can post it here with a picture?
Lynne Webb says
Thanks Jennie, but we’re not able to post reader contributions at this time.
laura Evans says
i want these … right about now!