Fresh Orange Chocolate Cupcakes
Fresh Orange Chocolate Cupcakes are a delightful blend of rich chocolate and vibrant citrus flavors, perfect for any occasion.
Equipment
- Mixing Bowl
- Cupcake Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups All-Purpose Flour Sifted to avoid lumps.
- 0.5 cup Cocoa Powder Unsweetened, high-quality for best taste.
- 1 teaspoon Baking Powder Ensure it's fresh for optimal results.
- 0.5 teaspoon Baking Soda Works with orange juice for leavening.
- 0.25 teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
- 1 cup Granulated Sugar Adds sweetness and moisture.
- 2 large Eggs Provides moisture and richness.
- 0.5 cup Vegetable Oil Keeps cupcakes moist and tender.
- 0.5 cup Fresh Orange Juice Infuses vibrant flavor and moisture.
- 1 tablespoon Orange Zest Intensifies citrus flavor.
- 0.5 cup Whole Milk Adds creaminess to the batter.
- 0.5 cup Semi-Sweet Chocolate Chips Adds chocolatey goodness.
Instructions
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the granulated sugar, eggs, and vegetable oil. Beat until light and fluffy.
- Add the orange juice and orange zest to the wet mixture and blend until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, mixing until just combined.
- Fold in the chocolate chips gently with a spatula.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for about 18-20 minutes, checking for doneness with a toothpick.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite frosting once cooled and garnish as desired.
Notes
Store leftovers in an airtight container for up to three days or refrigerate for up to a week.