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Dark Chocolate Orange Mini Cupcakes

5 from 1 vote

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..
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Recipe CategoryContains Egg
Servings 24


  • 3/4 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tbs baking powder
  • 1/2 cup of brown sugar
  • 1/3 cup cocoa powder
  • 1 cup skimmed milk
  • 1 egg
  • 2 tbs orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup canola oil Butter melted
  • 1/3 cup of mini choco chip Optional
  • 1/3 cup butter at room temperature(For icing)
  • 1/2 cup unsweetened cocoa powder divided(For icing)
  • 1/3 cup milk For icing
  • 1 tbsp vanilla extract For icing
  • 2 cup brown sugar powder For icing
  • 1 pinch Salt


  • 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.

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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.

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