Terry’s Chocolate Orange Cupcakes!
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Chocolatey cupcakes studded with chunks of Terry’s chocolate orange, topped with an orange buttercream, and even more chocolate orange!
Chocolate orange cupcakes
It’s no secret that I LOVE the chocolate & orange combination – it’s my addiction – and I have had many people ask for a cupcake version of my chocolate orange bundt cake so I thought I would oblige (and I seriously craved some anyway).
After doing a little research, I noticed that most chocolate orange cupcakes feature chocolate orange buttercream, which is amazing, of course, but I wanted to try something a little different. I wanted the chocolate to shine through in the sponge itself, giving each bite a little surprise, and making the cupcakes extra special compared to the usual versions.
These cupcakes are perfect for gifting, for parties, or just because you deserve a sweet treat. They have that classic chocolate-orange zing that feels festive yet comforting, and they’re super easy to bake, no complicated techniques required. Honestly, these went down an absolute treat with my taste testers, and let’s just say they didn’t last long at all.
Cupcakes
I compensated for the lesser amount of chocolate-orange flavour in the buttercream by adding chunks of Terry’s Chocolate Orange directly into the sponge, and wow… what a game-changer! The chocolate pieces melt slightly in the oven, creating little pockets of gooey, citrusy chocolate in every bite. The sponge itself is light, fluffy, and tender, perfectly complementing the buttercream that tops it.
These cupcakes are super simple to bake, just like any other standard cupcake, but they have a definite “wow factor.” They’re ideal for making ahead for a party or sharing with friends, and the added chunks of chocolate make them look and taste so much more indulgent. I promise, even your most skeptical taste testers will be converted.
The method itself is really satisfying, beating the butter and sugar until fluffy, folding in the cocoa, flour, eggs, and chocolate orange chunks, and then scooping them neatly into cupcake cases is a really tactile and fun process. Using an ice cream scoop ensures each one has the perfect portion, and it makes the whole tray look so neat and uniform.
Buttercream
These cupcakes are topped with a dreamy orange buttercream that I genuinely could eat with a spoon (don’t judge me). I add a little orange juice to the buttercream for a fresh, zingy flavour that perfectly balances the chocolate in the sponge. If you prefer, you can use orange extract instead, whatever you have to hand will work beautifully.
For a fun twist, I like to colour my buttercream a soft orange to match the flavour and theme. It’s completely optional, of course, but once you’ve done it, it’s hard to go back to plain buttercream. The texture is smooth, creamy, and holds its shape really well when piped, making the cupcakes look super professional without needing advanced skills.
Piping the buttercream is the best part, whether you swirl it into a classic peak, pipe it into a neat spiral with my favourite 2D closed star piping tip, or just dollop it on with a spatula, it’s all about fun and presentation. The rich, citrusy flavour combined with the chocolate chunks in the sponge makes these cupcakes completely irresistible.
Chocolate orange alternatives
Terry’s Chocolate Orange is one of my most requested flavours in every form of bake and over the years I have created countless recipes that ooze chocolate orange flavour. Why not try my Terry’s Chocolate Orange drip cake, Terry’s Chocolate Orange tray bake cake, or the delicious and indulgent Terry’s Chocolate Orange Millionaires shortbread.
If you love the chocolate-orange combo but want to mix things up, you can also experiment with chocolate orange brownies, mousse, or even cookies. The possibilities are endless, and each bake brings out the zingy, chocolatey flavour in a slightly different way. For example, a tray bake gives you gooey, indulgent slices perfect for sharing, while a drip cake is show stopping for birthdays or special occasions.
For a slightly lighter take, you could try chocolate orange macarons or cupcakes, where the citrus really pops against the sweetness of the chocolate. Honestly, once you start experimenting with chocolate orange, it’s hard to stop, it’s such a versatile flavour that works for both simple bakes and more elaborate creations. Whether you stick with the classics or try something a little different, you really can’t go wrong with chocolate orange!
Recipe adaptation
If you are not a fan of the actual Terry’s chocolate orange, or you cant get access too it, you can use normal milk/dark chocolate and add in orange zest to be a delicious substitute. There tends to be some good deals at the supermarkets near Christmas time with all the chocolate orange varieties so I tend to stock up then.
I personally utterly adore these cupcakes. They’re genuinely one of my most favourite cupcake recipes I have, and they’re suitable for all year round. These bad boys get more popular around Christmas time, but I am a Terry’s girl for life, not just for Christmas. Get it? I literally LOVE these! They’re definitely adaptable to what you prefer yourselves, but I love them just the way they are.
Tips & tricks
- I looooove using Terry’s chocolate orange as the flavour is amazing. However, you can easily use the same weight of chocolate, and just add the zest of two oranges if you don’t have access to it!
- Also, with the orange extract flavouring, add it a couple of drops at a time till you get your desired flavour – some need a few teaspoons, some need a couple of drops depending on where they’re from!
- These cupcakes will last in an airtight container for 3 days!
- I use this tin!
Terry's Chocolate Orange Cupcakes!
Ingredients
Cupcakes
- 150 g unsalted butter
- 150 g caster sugar
- 120 g self raising flour
- 30 g cocoa powder
- 3 medium eggs
- Zest of 1 orange (or 2 tsp extract)
- 150 g Terry's chocolate orange
Buttercream
- 150 g unsalted butter
- 350 g icing sugar
- orange food colouring
- 1 tsp orange extract (or 50ml orange juice)
Decorations
- Terry's chocolate orange
- melted chocolate
- sprinkles
Instructions
Cupcakes
- Preheat your oven to 180ºc /160ºc Fan and line a muffin tray with cases. Chop up your chocolate orange if you haven’t done so already!
- Beat the butter and caster sugar together until smooth and fluffy, I beat mine for 2 minutes.
- Add the self-raising flour, cocoa powder & eggs and beat again. Try not to over beat, or mix too quickly.
- Fold through the chocolate orange chunks & orange zest and spoon into your cases – using an Ice-cream scoop is easier as it will make each cupcake have the same amount!
- Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.
Buttercream
- Beat the butter for 3-4 minutes until very smooth and supple, you need it to be smooth so that the icing sugar goes in easier!
- Gradually add the icing sugar (I add mine 100g at a time) and beat each time – add the orange flavouring, and food colouring – I like to use the fresh orange juice, but if you’d rather add the flavour extract that is fine too!
- Pipe your buttercream onto the cakes how you please and decorate!
- Add on some Terry's chocolate orange segments, melted chocolate and sprinkles!
Notes
- I looooove using Terry’s chocolate orange as the flavour is amazing. However, you can easily use the same weight of chocolate, and just add the zest of two oranges if you don’t have access to it.
- Also, with the orange extract flavouring, add it a couple of drops at a time till you get your desired flavour – some need a few teaspoons, some need a couple of drops depending on where they’re from.
- These cupcakes will last in an airtight container for 3 days.
- I use this tin.
Hi Jane! It’s me again 😅, I was wondering (just like with the Oreo cupcakes) how would you scale it down for just 1 (same story as the oreo ones). Actually, I think it might be easier for me to ask you here, but can all your cupcake recipes be scaled down for 1 – so that I can avoid bothering you 20 more times if I find the other flavours I’m looking for 😄. Thanks!
Very good
Do you have any recommendations for a chocolate orange buttercream, instead of just orange?
Have a look at my Terrys chocolate orange cake recipe x
Hi Jane 😊 I’ve made these cupcakes before and also your triple layer orange cake and I love the chocolate buttercream from that recipe. If I was to use that on these cupcakes how much would I need to make for the 12 cupcakes? I’m assuming the amount for the 3 layers would be too much?x
It depends how much buttercream you like but maybe 1/3 to 1/2 of the cake recipe!
Made these recently for my mam’s birthday and they went down a treat, I love all your recipes I’ve tried so far, easy to follow and the results are amazing!
I’ve used this recipe a few times and it creates the most beautiful and most consistent product each and every time! They are an absolute hit with family and friends, the chocolate chunks in the mixture make the cakes extremely choccy-orangefied !!! 10/10 recipe.
Enjoyed making this one. Really easy to make! Adapted to gluten free due to girlfriends allergy! Tasted amazing!!
Hi Jane, these cupcakes look amazing! I would love to know what you can use instead of eggs? We don’t eat eggs but unfortunately most delicious baking has them.
I would follow my vegan chocolate orange recipe as it’s eggless and lovely!
Have made these lots of time and they are delicious. My son loves them and has asked me to make his birthday cake out of this. Is if possible you could give me what measurements i would need to do 2 bigger cakes to sandwich together. Thankyou
Just double the recipe and split between two 8″ cakes – bake for about 35 minutes! And I’m so glad!! X
Can these be done with GF flour and stork? I’m looking at doing a batch with a Halloween twist on the icing for my colleagues before we finish for half term next week and one is GF and another is dairy free! If so, do I need to get some xantham gum and add that in too? 😊
Terry’s chocolate orange aren’t gluten free (they have a may contain warning) so if that’s not a worry, then you can! I would add in 1/2tsp xantham gum, yes!
I made this and they taste amazing!!! My one question is I felt like the icing tasted bitter, do you know why that would be?
I’m really not sure! Are you sure the butter wasn’t salted or something? Sometimes it can be as simple as that! x
If I didn’t put chocolate chunks in, would I need to add more cocoa powder or orange?
I would just leave them out x
Hi Jane, I made these the other day and the chocolate sunk to the bottom 😞 this always happens to me! Do you know why this might be? I really wanted to have the chunks in it!
Thankyou so much xx
You can try freezing the chunks before using, coating them in flour, or sprinkling them on top rather than mixing into the mix and letting them sink that way! x
Made these today. Perfect quantities on the recipe. Thank you. I slightly over baked my cakes, due to not hearing the timer go off, but they were still light and yummy. Choc chunks in the batter was just perfect.
My family have all said how great they looked and those who have tried them… “Amazing”. Will definitely be using this recipe again. Loving your recipes. 2nd one I’ve tried now. So informative and easy to follow. Eying up your Ginger loaf for Christmas too.
Hi Jane
I want to make six instead of twelve, do I half the recipe? X
I would either make 1/3 or 2/3 because of the eggs as you can’t half an egg x
I made these a few weeks ago and they were amazing! Particularly loved the little chocolate pieces in the cupcake mix.