Chocolate Orange Cupcakes Recipe

4.5 6 6
Chocolate Orange Cupcakes Recipe
Chocolate Orange Cupcakes Recipe photo by Taste of Home
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Chocolate Orange Cupcakes Recipe

Read Reviews
4.5 6 6
Publisher Photo
Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar

Directions

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick).
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 9 cupcakes.
Originally published as Chocolate Orange Cupcakes in Country Woman January/February 2003, p31

Nutritional Facts

1 each: 273 calories, 13g fat (3g saturated fat), 4mg cholesterol, 274mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar
  1. In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick).
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 9 cupcakes.
Originally published as Chocolate Orange Cupcakes in Country Woman January/February 2003, p31

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Reviews forChocolate Orange Cupcakes

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cookadoodle User ID: 5230300 117659
Reviewed Aug. 30, 2010

"the recipe made 12+ cupcakes for me. i added a lot more orange juice to make the batter thinner. all in all i liked the cupcake, my husband thought it was too dry. after a few days in the fridge the cupcakes tasted better and more moist. also a good recipe for those watching their cholestrol"

MY REVIEW
BuddyS User ID: 948773 205342
Reviewed Aug. 31, 2008

"I found this to be very dry cup cake. Will not make it again."

MY REVIEW
varucca User ID: 1625759 117600
Reviewed Aug. 19, 2008

"these cupcakes were very simple to make, and they made a huge hit. everyone loved them. I'll definitely make these again."

MY REVIEW
martywad User ID: 1156570 89642
Reviewed Aug. 13, 2008

"The mayo is a substitute for eggs & oil. You can use it when you are making a small amount of corn bread also."

MY REVIEW
mmotteman User ID: 1386622 89638
Reviewed Aug. 12, 2008

" "

MY REVIEW
gcho_kee User ID: 120512 117592
Reviewed Aug. 12, 2008

"what can I substitute for the mayo"

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