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87% would make again

Orange Chocolate Cupcake

Tasty Team

Ingredients

for 12 servings

Cake

  • 3 oranges
  • 1 box chocolate cake mix
  • 3 eggs
  • ½ cup oil (120 mL)
  • 1 cup orange juice (240 mL)

Icing

  • 4 oz cream cheese (110 g), room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange zest, plus more for garnish
  • 8 tablespoons butter, room temperature
  • 1 ¼ cups powdered sugar (150 g)

Nutrition Info

  • Calories 421
  • Fat 22g
  • Carbs 51g
  • Fiber 2g
  • Sugar 33g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
  2. Juice the orange, reserve for the cake mix.
  3. Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
  4. Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
  5. Bake 25 minutes.
  6. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
  7. Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
  8. Enjoy!

Ingredients

for 12 servings

Cake

  • 3 oranges
  • 1 box chocolate cake mix
  • 3 eggs
  • ½ cup oil (120 mL)
  • 1 cup orange juice (240 mL)

Icing

  • 4 oz cream cheese (110 g), room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon orange zest, plus more for garnish
  • 8 tablespoons butter, room temperature
  • 1 ¼ cups powdered sugar (150 g)

Nutrition Info

  • Calories 421
  • Fat 22g
  • Carbs 51g
  • Fiber 2g
  • Sugar 33g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
  2. Juice the orange, reserve for the cake mix.
  3. Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
  4. Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
  5. Bake 25 minutes.
  6. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
  7. Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
  8. Enjoy!

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