Name: Orange Chocolate Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12 cupcakes
Ingredients: 3/4 cup milk; 1 1/2 teaspoons fresh lemon juice; 2 cups all-purpose flour; 1 cup sugar; 2 teaspoons baking powder; 3/4 teaspoon salt; 1/4 teaspoon baking soda; 2 large eggs; 1/2 cup avocado oil; 1 teaspoon pure vanilla extract; 4 tablespoons small-chopped candied orange peel; 40 g 90% dark chocolate (finely grated on a cheese grater); 60 g white chocolate (melted, for drizzling on top)

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Orange Chocolate Cupcakes have a soft, tender crumb and are aromatic with orange and chocolate. A beautiful white chocolate drizzle on top means there’s no need for frosting!

There’s no reason cupcakes have to be complicated. And there’s no need for them to have a mountain of frosting on top (although I admit, mmmm, frosting! But they can be just as good without it).

If you’re looking for the perfect thing to whip up for a party or gathering, my Orange Chocolate Muffins are it. They’re a wonderful addition to a dessert table (perfect for the holidays!), and if it’s a special occasion, they’re also good for brunch.

Orange Chocolate Flavor Combination

Most people either love or hate the orange chocolate flavor combination; there’s no middle ground! But tastes can change; as a kid I hated it and as an adult I love it.

I find that the flavor of sweet aromatic orange is a lovely pairing for the complexity and richness of chocolate.

Chocolate Orange

As far as I know, a brand called Terry’s made the chocolate orange famous! Terry’s Orange Chocolate is a combination of chocolate and orange oil that’s sold in an orange-shaped ball. The ball should be tapped or whacked before unwrapping to break apart the segments inside, which are stuck together in the middle. It’s not only delicious, but is quite fun to eat.

What Is The Difference Between Cupcakes and Muffins?

When we think of cupcakes vs muffins, an immediate giveaway is whether or not there’s frosting or a chocolate drizzle or glaze on top! Frosting means it’s a cupcake, right? A chocolate drizzle is also a bit more decadent, which means it might be a cupcake.

But cupcakes and muffins are actually made differently, and traditionally, they also have a different fat (e.g. butter, oil, etc.).

First things first, muffins are usually thought of as being healthier than cupcakes. Muffins may contain things like fruit, nuts, oats, whole wheat flour, etc.

The batter for cupcakes is typically beaten longer to evenly distribute air bubbles, while muffin batter is usually just stirred to combine (and a few lumps are fine!).

Cupcakes were traditionally made with butter creamed together with sugar. On the other hand, the fat in muffins was traditionally oil. As a result, muffins typically have a soft, tender, large, and usually moist crumb, while cupcakes have a smaller crumb and aren’t as moist. However, now you’ll notice that nowadays cupcakes and muffins are both made with either butter or oil!

Pro Tip: When baking, butter adds flavor but oil results in a tender, moist crumb. I like to use avocado oil in my Orange Chocolate Cupcakes recipe (and no, you can’t taste it!).

Baking Muffins and Cupcakes

What Kind of Flour is Best for Muffins?

If you’re just whipping up a regular batch of muffins, unbleached all-purpose white flour (made from wheat) works well. If you prefer to use whole wheat flour, look for a recipe that calls for that specifically, because it’s not a 1:1 swap with regular all-purpose white flour. (This is because whole wheat flour absorbs more liquid, so a few other things in the recipe may also change.)

How to Make Moist Cupcakes

Here are a few tips to help you make a moist cupcakes and cake from scratch:

Look for a recipe that uses oil instead of butter (or a combination of oil and butter).
If a cupcake recipe calls for water, use whole milk instead.
Measure your flour carefully so you don’t add too much. When baking, I like to use a kitchen scale to weigh my dry ingredients.
Be careful not to over-bake your cupcakes.

How to Make Easy Cupcakes

My Orange Chocolate Cupcakes are very easy to make! Here is the basic method:

Whisk or sift together the dry ingredients in a large bowl.
Whisk together the wet ingredients in a separate bowl.
Stir the wet ingredients into the dry, being careful not to over-mix.
Pour the batter into a muffin tray lined with paper liners.
Bake until a wooden toothpick inserted in the center comes out clean or with just a couple crumbs.

More Festive Cupcake and Muffin Recipes:

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith