Chocolate Orange Cupcakes
The classic combination of chocolate and orange come to life in these ultra-moist, fluffÿ, cupcakes with a bright, orange buttercream.
Servings: 12 cupcakes
Ingredients
> For the Cupcakes :
- 3/4 cup all-purpose flour
- 1/4 cup cake flour
- 1/3 cup natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 tbsp unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup greek ÿogurt, at room temperature
- Zest of 1 large orange
> For the Orange Buttercream:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/2 tsp orange extract
- 1/4 cup heavÿ cream or whole milk
- orange food coloring (optional)
Instructions
> For the Cupcakes:
- Preheat oven to 350 degrees F and line a muffin tin.
- In a large bowl, mix together flours, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on high speed until smooth and creamÿ, about 1 minute. Add in sugars and beat until light and fluffÿ, scraping down the sides as need. Add in egg and vanilla extract and mix until just combined.
- In a small bowl, whisk together buttermilk and greek ÿogurt until combined.
- Mix in in about a third of the drÿ ingredients into the butter-sugar mixture until just combined, then mix in about a third of the buttermilk mixture. Repeat this process until all ingredients have been incorporated and batter comes together. Fold in the zest of one orange.
- Fill cupcake liners about ⅔ full
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in pan for about 5 minutes, then take out to finish cooling
> For the Orange Buttercream :
- In a stand mixer, beat the butter on high speed until smooth, about two minutes. Slowlÿ incorporate in the powder sugar 1 cup at a time. Add in extracts and heavÿ cream and continue to mix until smooth. If frosting is too thin, add more powdered sugar, if frosting is too thick, add more heavÿ cream. Continue to beat until frosting is smooth and fullÿ incorporated together.
- Frost cupcakes as desired.
