Dark chocolate and orange are a match made in heaven. I’m bringing back the same cake recipe from the raspberry cupcakes since it has a deep chocolaty flavor that will pair well with the orange buttercream. The buttercream recipe is enough for a generous amount on top. If you prefer a smaller amount of frosting, halving the recipe will provide an adequate amount. This recipe is also easy to halve for fewer cupcakes.
For the cupcakes:
3 cups white sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1 tsp. salt
3 oz. semisweet chocolate chips (or chopped chocolate, your choice)
1 cup hot coffee
3 large eggs
1 tsp orange zest
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract
For the buttercream:
1 pound room temperature butter
3 tbs fresh orange juice
2 tsp orange zest
2 tsp grand marnier or triple sec (optional)
Pinch of salt
5 – 6 cups powdered sugar (add until desired consistency and sweetness is achieved)
2 oranges, segmented then cut in half for garnish (optional)
Yields 32 cupcakes
**Cake adapted from Annie’s Eats
1. Preheat the oven to 350. Line cupcake pans with liners.
2. In a large bowl whisk the flour, cocoa powder, sugar, baking soda and powder, and salt. Set aside.
3. Place chocolate and coffee in a medium bowl and let stand until chocolate melts. Whisk until smooth. Wait a few minutes for the mixture to cool a bit, then add the vegetable oil, vanilla, then buttermilk. Whisk again until smooth.
4. Beat the eggs on medium-high speed until slightly thickened. Add the chocolate buttermilk mixture slowly, being careful not to cook the eggs if the mixture is still very warm. Blend completely. Add dry ingredients in 2 parts on low speed until just incorporated.
5. Fill liners 3/4 full. Bake 18-20 minutes. Cupcakes are done with toothpick comes out clean. Let cool in pan until easy to handle (about 7 minutes) and place on wire rack to cool completely. Pipe or spread frosting.
1. Whip all of the butter and half of the powdered sugar. Add liquids, zest, and salt.
2. Slowly add the rest of the powdered sugar until desired consistency and sweetness is reached.
View this video to segment your oranges. Cut the segments in half and place on top of cupcakes.