delicious chocolate orange cupcake

A monkey on a cupcake

Now that the pumpkin season is's time for the chocolate and orange lovers! These delicious cupcakes are easy to make and will cheer up your winter events and have your guests craving for more.

– 2 C sugar – 1 3/4 C flour – 3/4 C cocoa – 1 tsp baking powder – 1 tsp baking soda – 1 tsp salt – 2 eggs, room temp – 1 C whole milk, room temp – 1/2 C canola oil – 2 teaspoons orange extract, or juice from half an orange – 1 C boiling water


Cupcake Tutorial:  Preheat the oven to 350°F and place the shelf in the middle of the oven. Line cupcake tins with paper liners. Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl. Combine the eggs, milk, oil, and orange extract in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.

Gradually add the boiling water, milk, and oil and blend until the batter is smooth. Using a medium scoop, fill the paper-lined cupcake tins with the prepared batter. Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean. Allow the cupcakes to cool slightly before transferring to wire racks.

Cupcake Decoration Ingredients:  – Chocolate cupcakes, baked and cooled. – 1 Tablespoon of orange zest – orange food coloring – Vanilla frosting – Chocolate sprinkles

Decorating Your Cupcake:  Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass. Scoop the vanilla frosting into the piping bag. Bring the pastry bag edges up and twist them together to start decorating. Add a 1 mm star tip to your pastry bag. If you don’t have a piping bag, try a plastic bag with the tip snipped off.

Frost the cooled and filled cupcakes.  Then sprinkle the chocolate sprinkles over the frosting.

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