Skip to Content
Menu

Chocolate-Orange Cupcakes

Betty Crocker Kitchens
Updated Aug 8, 2011
  • Pin
Perk up plain chocolate cupcakes with the simple addition of orange for a delightful dessert.

Chocolate-Orange Cupcakes

  • Prep Time 50 min
  • Total 1 hr 50 min
  • Servings 24
  • Ingredients 17
  • Pin

Ingredients

Cupcakes

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons grated orange peel

Chocolate-Orange Frosting

  • 1/2 cup butter or margarine, softened
  • 3 oz unsweetened baking chocolate, melted, cooled
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 to 3 tablespoons orange juice

Garnish

  • 6 orange slice candies (wedges)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • Step 
    3
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Step 
    5
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Step 
    6
    In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
  • Step 
    7
    Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.

Nutrition

300 Calories
13g Total Fat
2g Protein
43g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
28%
Trans Fat
1g
Cholesterol
30mg
9%
Sodium
210mg
9%
Potassium
90mg
3%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
7%
Sugars
30g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section