Citrus Chocolate Cupcakes
Indulge in the perfect balance of rich chocolate and bright citrus with these irresistible Citrus Chocolate Cupcakes. Moist and tender, these cupcakes combine cocoa's deep, velvety flavor with a refreshing burst of freshly squeezed orange juice and zest. The batter, made with boiling water for extra softness, bakes into perfectly fluffy cupcakes in under 25 minutes. Topped with a luscious buttercream frosting infused with semi-sweet chocolate and zesty orange, these treats are a sophisticated twist on classic chocolate cupcakes. Ideal for celebrations, brunches, or simply as a sweet treat, these cupcakes are as visually stunning as they are delicious. Garnish with extra orange zest or chocolate shavings for a bakery-worthy finish that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.75 cup whole milk
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.25 cup orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 0.5 cup boiling water
- 0.75 cup unsalted butter (softened)
- 2.5 cups powdered sugar
- 0.5 cup semi-sweet chocolate (melted and cooled)
- 1 teaspoon orange zest (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In another bowl, beat the eggs. Add the milk, vegetable oil, vanilla extract, orange juice, and orange zest. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Slowly pour in the boiling water and gently stir until the batter is smooth. The batter will be thin, but this ensures moist cupcakes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before frosting.
To make the frosting, beat the softened butter in a large mixing bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the melted and cooled semi-sweet chocolate, orange zest, and 1-2 tablespoons of milk to reach the desired consistency.
Frost the cooled cupcakes with the citrus chocolate frosting using a piping bag or a spatula.
Optionally, garnish with more orange zest or chocolate shavings for a decorative touch.
Serve and enjoy your Citrus Chocolate Cupcakes!
Nutrition Facts
Calories |
5938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 805.5 g | 293% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 572.3 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 570 mg | 44% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
