Go Back

Chocolate Orange Cupcakes for Halloween

Swah
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 24

Ingredients
  

Choc Orange Cupcakes

  • 1⅔ cups plain flour
  • 2 cups white sugar
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup milk
  • 1 tbsp white vinegar
  • 1 cup brewed coffee
  • ½ cup flavourless vegetable oil
  • Finely grated zest of 1 orange

Orange Buttercream

  • 225 g butter softened
  • 4-6 cups icing sugar sifted
  • Finely grated zest of 2 oranges
  • 5 tsp freshly squeezed orange juice

Instructions
 

Choc Orange Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
  • Combine the milk, vinegar, coffee, oil and orange zest in another bowl. Beat in the eggs one at a time until well combined.
  • With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
  • Fill cupcake liners about ⅔ full with mixture and bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Orange Buttercream

  • Cream the butter in a bowl with an electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the orange zest and enough orange juice to soften the icing, to a spreadable consistency (you might not need all the icing sugar). Add in a few drops of orange food colouring and beat until combined.
  • When the cupcakes are cool, spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
  • Add black sprinkles and your choice of Halloween cupcake toppers to complete the look!