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Orange Soaked Dark Chocolate Cupcakes with Orange Buttercream Frosting
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Orange Soaked Dark Chocolate Cupcakes with Orange Buttercream Frosting

Orange and chocolate have always been a great combo! Now in cupcake form an topped with an orange buttercream, you have a winner!!

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup melted coconut oil you can sub in melted butter
  • 2 teaspoons orange rind grated
  • 1 teaspoon vanilla
  • 1 cup plain or vanilla yogurt
  • 1/2 cup orange juice from the oranges you zest and add water to top up
  • 1 cup dark chocolate chips

For the syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 cinnamon stick
  • 2 -3 pieces orange peel

For the ButterCream:

  • 1/2 cup unsalted butter softened
  • 3 to 3 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons orange extract
  • 1 tablespoon orange zest finely grated
  • 3 to 4 tablespoons orange juice fresh

Instructions

  • Preheat the oven to 350°F
  • Line two cupcake tins with muffin liners.
  • Combine flour, baking soda, baking powder, salt and cinnamon in a large bowl; set aside
  • Beat together the eggs and sugar until foamy. Add the melted coconut oil or butter, grated orange peel, and vanilla.
  • Add yogurt, juice, and dry ingredients to the egg mixture and gently stir; gently fold in chocolate chips
  • Spoon batter into muffin tins and smooth tops.
  • Bake for 15-20 minutes, until the cupcakes are golden and firm to the touch. Once they are cool, remove the liners and place back into the muffin tins.
  • Combine syrup ingredients in a small saucepan and bring to a boil; then lower heat and simmer for 5 minutes or until sugar is melted.
  • Remove the cinnamon stick and orange peel.
  • Poke holes into the top of the cupcakes and pour the syrup evenly over all the cupcakes while they are still warm
  • In a mixing bowl with an electric mixer, combine the butter, 3 cups of confectioners' sugar, and vanilla and orange extracts until well blended.
  • Add the orange zest and 3 tablespoons of fresh orange juice. Beat until smooth and creamy.
  • Add more confectioners' sugar or orange juice, as needed, for spreading or piping consistency. Beat in a few drops of orange food coloring, if desired.
  • Use to frost cupcakes. Refrigerate leftovers, covered, for up to one month.