Dark Chocolate Orange Mini Cupcakes: A Zesty Delight
35 minutes
1181 reads
About Dark Chocolate Orange Mini Cupcakes: A Zesty Delight
Indulge in these decadent Dark Chocolate Orange Mini Cupcakes, a delightful blend of rich cocoa and bright citrus. Each bite-sized treat is surprisingly low in calories (under 65!), making them the perfect guilt-free dessert. Inspired by my recent muffin obsession, this recipe is a family favorite and sure to become yours too!These mini cupcakes are easy to make, perfect for baking enthusiasts of all levels. The combination of dark chocolate and orange zest creates a truly unique flavor profile that's both sophisticated and satisfying. Whether you're serving them at a party or enjoying them as a cozy treat, these cupcakes are guaranteed to impress.Get ready to experience the joy of baking (and eating!) these charming mini cupcakes. Their irresistible taste and manageable portion size make them an ideal choice for any occasion.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup All-Purpose Flour
- 1/2 tsp Baking Soda instead of baking powder for better rise and texture
- 1/2 tsp Salt
- 2/3 cup Cocoa Powder unsweetened
Wet Ingredients
- 1/2 cup Sugar brown, packed
- 1 cup Skimmed Milk
- 1 Egg
- 2 tbsp Orange Zest finely grated
- 1/3 cup Orange Juice freshly squeezed
- 1/4 cup Canola Oil or melted unsalted butter
- 1/2 cup Chocolate Chips mini chocolate chips, optional
Icing Ingredients
- 1/2 cup Butter softened, unsalted
- 1/2 cup Sugar powdered
- 1/4 cup Cocoa Powder unsweetened
- 1/4 cup Milk
- 1 tsp Vanilla Extract
Instructions
Preheat Oven and Prepare Ingredients
- Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
Combine Dry Ingredients
- In a large bowl, whisk together all-purpose flour, baking soda, salt, and cocoa powder.
Combine Wet Ingredients
- In a separate bowl, whisk together brown sugar, skim milk, egg, orange zest, orange juice, and canola oil.
Combine Wet and Dry Ingredients
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Add Chocolate Chips
- Stir in the mini chocolate chips (if using).
Fill Muffin Cups
- Fill each mini muffin cup about 2/3 full.
Bake
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cool
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Icing
- In a medium bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract, beating until smooth and creamy.
Frost the Cupcakes
- Once the cupcakes are completely cool, frost them with the chocolate orange icing. Decorate as desired.
Recipe Notes
Expert Tips for Perfect Dark Chocolate Orange Mini Cupcakes
- For a more intense orange flavor, use freshly zested and juiced oranges.
- Don't overmix the batter; overmixing can lead to tough cupcakes.
- If you prefer a richer icing, add more cocoa powder or use a different type of milk such as whole milk.
- Get creative with your decorations! Top the cupcakes with candied orange peel, chocolate shavings, or sprinkles.
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Recipe Nutrition
Calories: 156kcalCarbohydrates: 28gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 95mgSugar: 22g
Monika Patel
Articles: 71
4 Comments
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What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!
What a delicious recipe! Thanks for posting.
Absolutely delicious! Can’t wait to try it.