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Orange Chocolate Cupcake

by Dhruv Vohrafeatured in 5 Cupcakes To Satisfy Your Sweet Tooth


for 12 servings


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


  • 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

Shop ingredients with
    Calories 438
    Fat 24g
    Carbs 51g
    Fiber 2g
    Sugar 33g
    Protein 5g

Estimated values based on one serving size.


  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!