Orange Chocolate Cupcakes with Candied Orange
These decadent cupcakes blend rich chocolate with bright orange zest, topped with a silky orange buttercream and garnished with sweet candied orange peel. A perfect balance of citrus and cocoa for an elegant dessert.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder Dutch-process preferred
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 2 tbsp fresh orange zest
- 1 tsp vanilla extract
- 0.5 cup unsalted butter softened for frosting
- 2 cups powdered sugar sifted for frosting
- 2 tbsp fresh orange juice for frosting
- 0.25 cup candied orange peel finely chopped for garnish
Notes
Storage: Keep cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-Ahead: Bake cupcakes a day ahead and frost before serving. Variations: Substitute orange extract for zest if needed, or add a teaspoon of espresso powder to enhance chocolate flavor. Serving Suggestion: Pair with a cup of coffee or tea for a delightful afternoon treat.