The holiday season is a time for indulgence, warmth, and flavors that spark joy and nostalgia. Few combinations capture the essence of festive cheer quite like chocolate and orange.
These Chocolate Orange Cupcakes That Taste Like the Holidays are the perfect treat to share at gatherings, gift to loved ones, or savor by the fireplace with a cup of hot cocoa.
With a rich chocolatey base, a zesty orange kick, and a velvety frosting to tie it all together, these cupcakes are a celebration in every bite.
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Let’s dive into why these cupcakes are a must-have for your holiday baking list and how to make them.
Why Chocolate and Orange?
The pairing of chocolate and orange feels like a holiday hug. The deep, bittersweet richness of chocolate complements the bright, citrusy tang of orange, creating a flavor profile that’s both comforting and refreshing.
It’s no wonder this duo is a classic in holiday treats, from chocolate-dipped orange peels to festive cakes.
These cupcakes take that beloved combination and elevate it into a portable, shareable dessert that’s perfect for holiday parties, cookie exchanges, or cozy nights in.
The orange in these cupcakes doesn’t just add flavor—it evokes memories of holiday traditions. Think of peeling a juicy orange on Christmas morning or unwrapping a foil-covered chocolate orange to share with family.
These cupcakes bottle up that magic, making them an instant crowd-pleaser.
Read More: Avalanche Cookies Recipe
Ingredients for Chocolate Orange Cupcakes
This recipe yields 12 cupcakes and is straightforward enough for beginner bakers while delivering bakery-quality results.
Here’s what you’ll need:
For the Cupcakes:
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1 ½ cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup granulated sugar
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½ cup brown sugar, packed
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½ cup unsalted butter, softened
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2 large eggs
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1 tsp vanilla extract
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½ cup buttermilk
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½ cup freshly squeezed orange juice
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Zest of 1 large orange
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1 tsp orange extract (optional, for extra zing)
For the Chocolate Orange Frosting:
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1 cup unsalted butter, softened
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½ cup unsweetened cocoa powder
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¼ cup heavy cream
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1 tsp vanilla extract
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1 tsp orange extract
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Zest of 1 orange
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Pinch of salt
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Optional: Orange zest or chocolate shavings for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
Zest your oranges now so it’s ready for both the batter and frosting—this small step adds a burst of flavor that makes these cupcakes unforgettable.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, so your cupcakes rise perfectly.
Step 3: Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. The brown sugar adds a subtle caramel note that pairs beautifully with the chocolate and orange.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, followed by the vanilla extract and orange extract (if using). Add the orange zest and mix until combined.
Alternate adding the dry ingredients and the buttermilk and orange juice, starting and ending with the dry ingredients (dry-wet-dry-wet-dry).
Mix until just combined—overmixing can make the cupcakes dense.
Step 5: Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
While the cupcakes cool, prepare the frosting. Beat the softened butter until creamy, about 1 minute. Gradually add the powdered sugar and cocoa powder, beating until smooth.
Add the heavy cream, vanilla extract, orange extract, orange zest, and a pinch of salt. Beat on high for 2-3 minutes until the frosting is light and fluffy.
Adjust the consistency with more cream or powdered sugar if needed.
Step 7: Frost and Decorate
Once the cupcakes are completely cool, pipe or spread the frosting on top. For a festive touch, garnish with orange zest, chocolate shavings, or even a small slice of candied orange.
These little details make the cupcakes look as good as they taste!
Tips for Perfect Cupcakes
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Use fresh oranges: Freshly squeezed orange juice and zest make a huge difference in flavor. Bottled juice can taste flat or overly sweet.
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Room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and fluffier cupcakes.
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Don’t skip the zest: The orange zest is where the magic happens—it adds an aromatic punch that elevates the entire cupcake.
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Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
Why These Cupcakes Are Perfect for the Holidays
These Chocolate Orange Cupcakes That Taste Like the Holidays are more than just a dessert—they’re a mood.
The warm, cozy chocolate paired with the bright, festive orange makes them ideal for holiday gatherings, from Christmas parties to New Year’s Eve celebrations.
They’re easy to transport, making them a great gift or potluck contribution. Plus, the recipe is versatile—swap the frosting for a ganache drizzle or add a sprinkle of sea salt for a modern twist.
The holidays are about creating memories, and these cupcakes are a delicious way to do just that. Whether you’re baking for family, friends, or yourself, these treats will fill your home with the scents and flavors of the season.
Read More: Peanut butter banana bread
Final Thoughts
If you’re looking for a dessert that’s equal parts indulgent and festive, these Chocolate Orange Cupcakes That Taste Like the Holidays are the answer.
They’re simple to make, stunning to serve, and guaranteed to impress.
So grab your mixing bowls, channel your inner holiday spirit, and whip up a batch of these delightful cupcakes. Your taste buds—and your guests—will thank you.
Happy baking, and happy holidays.
Chocolate Orange Cupcakes
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Whisk: 1½ cups flour, ¾ cup cocoa, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt.
- Beat ½ cup butter with ¾ cup sugar + ½ cup brown sugar until fluffy.
- Beat in 2 eggs, 1 tsp vanilla, 1 tsp orange extract (optional), and zest of 1 orange.
- Mix in dry ingredients alternately with ½ cup buttermilk and ½ cup fresh orange juice (start and end with dry). Mix just until combined.
- Fill liners ⅔ full. Bake 18–22 min. Cool completely.
- Beat 1 cup butter. Add 3½ cups powdered sugar + ½ cup cocoa.
- Add ¼ cup heavy cream, 1 tsp vanilla, 1 tsp orange extract, zest of 1 orange, pinch of salt. Beat fluffy; adjust with more cream or sugar if needed.
- Frost cupcakes. Garnish with orange zest or chocolate shavings.
Notes
- Freshly squeezed orange juice and zest make a huge difference in flavor. Bottled juice can taste flat or overly sweet.
- Ensure your butter, eggs, and buttermilk are at room temperature for a smoother batter and fluffier cupcakes.
- The orange zest is where the magic happens—it adds an aromatic punch that elevates the entire cupcake.
- Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
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