Chocolate Orange Cupcakes

If you're looking for an indulgent dessert that packs an irresistible zesty punch, look no further than these chocolate orange cupcakes!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chocolate Orange Cupcakes Recipe

Servings:

Calories: 216kcal

Ingredients

Cupcakes

15.25 ounces chocolate fudge cake mix, Betty Crocker Super Moist brand
3 large eggs, room temperature
¼ cup canola oil
1 cup water
¼ cup fresh squeezed orange juice, from 1 large navel orange
1 teaspoon fresh orange zest
½ teaspoon orange extract
½ teaspoon vanilla extract

Ganache Frosting

1½ cups heavy cream
12 ounces semi-sweet chocolate chips
1 teaspoon orange extract
½ teaspoon vanilla extract

Optional Garnish

Chocolate sprinkles
Fresh orange zest
Small slice of fresh orange

Instructions

Make your ganache frosting first by heating the heavy cream in a small saucepan or microwave-safe bowl until steaming. Be careful not to burn your cream.
Pour the hot, heavy cream over the semi-sweet chocolate chips in a large mixing bowl. Cover the mixing bowl with a large plate for 2 to 3 minutes to contain the heat and allow the chips to melt fully.
To the bowl of melted chocolate, add the orange and vanilla extracts. Whisk the melted chocolate chips until you have a smooth glossy ganache. Cover with plastic wrap and refrigerate until the ganache is firm all the way through. It may take your ganache 2 to 3 hours to chill thoroughly.
Preheat oven to 350°F. Line two standard muffin tins with 24 paper cupcake liners.
In a large mixing bowl, using a handheld mixer on medium speed, beat together the chocolate fudge cake mix, eggs, canola oil, water, fresh squeezed orange juice, orange zest, orange extract, and vanilla extract for 2 minutes or until the batter is smooth.
Evenly distribute the cupcake batter between the 24 muffin cups. They should be about ⅔ full.
Bake for 15 to 18 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the muffin pan for 10 minutes before removing them to a wire rack on the counter to cool completely. Cool the cupcakes completely before frosting them.
Using a handheld mixer, on medium-high speed, beat the ganache for 1 to 2 minutes or until your ganache frosting is light and fluffy and stiff peaks form.
Transfer to a large piping bag fitted with a large decorative piping tip, and frost each orange brownie cupcake.
You can garnish with the optional chocolate sprinkles, fresh orange zest, and/or a fresh small orange segment.

Notes

You can make the chocolate ganache frosting (steps 6 to 8) up to 48 hours in advance. Let your ganache sit at room temperature for 30 to 45 minutes before proceeding with step 9, to whip it up and pipe it onto the cupcakes.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended bake time.
If adding the fresh orange zest, or segment, as a garnish, be sure to do so just before serving and not in advance, as the moisture from the orange will soften the ganache frosting.

Nutrition