Dark Chocolate Orange Mini Cupcakes

Dark Chocolate Orange Mini Cupcakes - Plattershare - Recipes, food stories and food lovers
Hey Folks! Just wanted to share a secret with you all...guess what? Oh I am a bit shy confessing this in front of all you guys, but I had to do it..Know what 'I am in LOVE' ..O my God , this is such a wonderful feeling..You guys definitely want to know who the luck one is? So here is the name...I am in Love with Muffins these days..LOL..No seriously! I love baking these delicious cute lil dessert & I am loving every bit of it...Right from prep to baking them to decorating them to Hogging them 🙂 I just love the whole process of creating them..and last week I thought of making yet another yummilicious mini cupcakes from their family..I get so excited baking them..these are dark, zesty,chocolaty & yes under 65 calories each..So you see what a deadly combo I am just going to share with you Taste +Health = Dark Chocolate Orange Mini Cupcakes..These lovely cupcakes are a must try for everyone out there..My family just drooled over them..I am sure yours will love them too..
5 from 1 vote
Print Pin
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Recipe Cuisine Type: Bakery, Cafe, Deli, Desserts
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 24


  • 3/4 cup All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Baking Powder
  • 1/2 cup Brown Sugar
  • 1/3 cup Cocoa Powder
  • 1 cup Skimmed Milk
  • 1 Eggs
  • 2 tbsp Orange Zest
  • 1/3 cup Orange Juice fresh
  • 1/4 cup Canola Oil butter melted
  • 1/3 cup Choco Chips optional mini
  • 1/3 cup Butter at room temperature(for icing)
  • 1/2 cup Cocoa Powder divided(for icing) unsweetened
  • 1/3 cup Milk for icing
  • 1 tbsp Vanilla Extract for icing
  • 2 cup Sugar Powder for icing, or brown brown
  • 1 tsp Salt or as per taste


  • Preheat oven to 200 degrees.
  • For Muffins-
  • In a large bowl, combine all-purpose and whole wheat flour, baking powder and salt.
  • In another bowl, whisk together sugar, and cocoa, gradually whisk in milk until blended. Whisk in egg, orange zest, orange juice and canola oil.
  • Pour over dry ingredients and sprinkle with chocolate chips, stir till just combined
  • Now grease muffin molds & pour the mixture in the molds
  • Bake, in batches as necessary, for about 15 min or until toothpick comes out clear.
  • Let them cool in for for 5 min.
  • Transfer to rack to cool completely.
  • For Icing-
  • Beat butter and 1/4 cup cocoa powder together in a bowl until light and fluffy.
  • Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract, beat until smooth.
  • Add sugar, about 2 tbs at a time, until desired consistency is reached.
  • Decorate over cool muffins as desired.

Please appreciate the author by voting!

5 from 1 vote

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

Leave a Reply