1 Chocolate and Orange Mini Cupcakes 5 (1 of 1)

If you follow this site more or less regularly, you already know that I love small desserts… I love the fact that they are (almost) guilt free and even more I love the fact that you can eat 2 or 3 different desserts for the calories of a single big one.  You see, I love to taste and hate to choose!  So, the more I can try, the merrier I am!  Today I want to share with you the recipe for some chocolate mini cupcakes, topped with a delicious orange flavoured butter-cream and decorated with candied orange zest.  Divine.  I think chocolate and orange make one of the best flavour combinations EVER!  And don’t they look pretty?  Perfect for a classy tea party or a more informal get together.  Enjoy them with a hot cup of tea and click here, here and here for more mini cupcakes ideas !

Chocolate and Orange Mini Cupcakes

5.0 from 2 reviews
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: International
Serves: 24
Chocolate Cupcakes
  • 188 gms – 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 115 gms – 4 oz. unsalted butter, at room temperature
  • 125 gms – 1 cup + 2 tbsp packed brown sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yogurt
  • 2 tbsp milk
  • 3 to 4 tbsp cocoa powder
Orange Icing
  • 125 gms – 4.4 oz. butter
  • 225 gms – 8 oz. icing sugar
  • Orange essence (to taste)
  • Orange food coloring (optional – I did not use any as my orange essence was already coloured)
  • Candied Orange Zest to decorate
Chocolate Cupcakes
  1. Preheat the oven to 165°C - 330°F and line muffin trays with papers.
  2. Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
  3. Then cream the butter, vanilla and brown sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
  5. Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
  6. Put the batter into the lined muffin tray cups, filling each to about half.
  7. Bake for about 15 to 20 minutes (25 minutes if you make bigger cupcakes).
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
Orange Icing
  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar, orange essence and the orange food colouring (optional). Mix well.
To Assemble the cupcakes
  1. Put the orange icing in a piping bag and decorate the chocolate cupcakes with it.
  2. Top them with some candied orange zest and enjoy!
This recipe will give you a little bit more butter-cream than you require for the cupcakes. You can store the remaining butter-cream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on low before using it.

Chocolate and Orange Mini Cupcakes

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  1. says

    Yep I love chocolate and orange together. Just made a mousse the other day with the flavor combination and we devoured it happily. Your mini cupcakes would be much welcomed here too!


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