Orange and Dark Chocolate Ganache Cupcakes

Orange and Dark Chocolate Ganache Cupcakes on a wire rack

Overview

Orange and Dark Chocolate Ganache Cupcakes on a white background

Orange and DaRk Chocolate Ganache Cupcakes

By Amy // Posted Jun 26, 2021 // Category Cupcakes

My Orange and Dark Chocolate Ganache Cupcakes celebrate the beautiful oranges that are in season right now. I made mine with wonderful Navel Oranges that are so tangy and sweet right now. 

The cupcake is chocolate and orange in flavour, they’re so moist, light and fluffly. The citrus notes delicately cut through the rich ganache topping, they were absolutely to die for.

Make sure you read my tips below as the ganache can be tricky to make and also orange extract can be hard to find.

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tips

1. Ingredients

I would recommend that you squeeze fresh orange juice for this recipe. It doesn’t really matter which orange you use. If you buy orange juice, which is fine, opt for the freshly squeezed ones without added sugar.

Orange extract can be tricky to buy, my local Coles did not stock them. I’d recommend that you buy it online through Amazon, iHerb or Oasis. Alternatively, you can skip orange extract completely and put syrup on top of the cupcakes instead. Place 125ml of orange juice and 50gr white sugar into a saucepan and stir continuously as it boils. Let simmer for 5 mins. Using a pastry brush, brush the syrup on top of each cupcake twice. Then pipe with ganache.

2. Room temperature ingredients

Make sure you use room temperature ingredients. This will help the air get trapped (emulsion) which results in beautifully fluffy bakes. Also, cold ingredients alter the cooking times as well. Simply leave the ingredients on the counter for a few hours before baking.

3. Making Ganache

You need to use heavy whipping cream to make the ganache. When you bring the cream to a boil, make sure you whisk it continuously. This helps the cream not burn and also stops the cream from boiling over. 

After the cream has boiled, you need to put in on top of the chocolate chips and leave it for a few minutes. Then you whisk the chocolate and cream together. As the recipe says, you can zap the ganache in the microwave if there are still some visible chocolate lumps in ganache. You should microwave it at 30 second intervals, then whisk until it is lump free.

It is very important that the ganache comes to room temperature before you pipe it. If you use it while it is still a little warm, then the ganache won’t hold its shape. 

RatingDifficultyIntermediate

Oranges and dark chocolate are a perfect match!

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Orange and Dark Chocolate Ganache Cupcakes on a wire rack

Yields24 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Orange Chocolate Cupcakes
 1 ¾ cups plain flour, sifted (225gr)
 1 ½ cups white sugar (300gr)
 ¾ cup cocoa powder (75gr)
 1 tsp baking powder
 2 tsp baking soda
 1 tsp fine salt
 ½ cup neutral vegetable oil (125ml)
 2 eggs, at room temperature
 1 cup buttermilk (240ml)
 1 cup fresh orange juice, no sugar (240ml)
 2 tsp orange extract
 1 orange, zested
Chocolate Ganache
 480 g dark chocolate chips
 1 cup full fat cream (240ml)
 orange sprinkles (optional)

1

Preheat the oven to 180C (350F). Line 2 cupcake tins with cupcake liners.

2

Prepare the dry ingredients. Place the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and mix it together.

3

Prepare the wet ingredients. Place the oil, eggs, buttermilk, orange extract, and orange juice, orange zest into a large bowl and whisk together.

4

Make a well in the middle of the dry ingredients and add the wet ingredients in the middle. Gently fold the ingredients together until the mixture just comes together.

5

Fill the cupcake liners 3/4 of the way full. Then bake for 15-20 minutes or until a skewer comes out clean. Let cool completely before icing.

6

While the cupcakes are baking, prepare the chocolate ganache. Place the dark chocolate chips in a heat proof bowl. Heat cream in a saucepan until it starts to steam, not boil. Pour the hot cream over the dark chocolate chips and let it set for a few minutes. Whisk the chocolate together. If there are still chocolate lumps remaining, microwave the ganache for 30 seconds, then whisk. Keep repeating until you have a smooth ganache. Let cool completely before icing.

7

When the cupcakes and the chocolate ganache have cooled to room temperature, pipe the ganache over the cupcakes. I used a large star tip nozzle. Decorate with sprinkles. Store in the fridge in an airtight container for up to 5 days.

Ingredients

Orange Chocolate Cupcakes
 1 ¾ cups plain flour, sifted (225gr)
 1 ½ cups white sugar (300gr)
 ¾ cup cocoa powder (75gr)
 1 tsp baking powder
 2 tsp baking soda
 1 tsp fine salt
 ½ cup neutral vegetable oil (125ml)
 2 eggs, at room temperature
 1 cup buttermilk (240ml)
 1 cup fresh orange juice, no sugar (240ml)
 2 tsp orange extract
 1 orange, zested
Chocolate Ganache
 480 g dark chocolate chips
 1 cup full fat cream (240ml)
 orange sprinkles (optional)

Directions

1

Preheat the oven to 180C (350F). Line 2 cupcake tins with cupcake liners.

2

Prepare the dry ingredients. Place the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl and mix it together.

3

Prepare the wet ingredients. Place the oil, eggs, buttermilk, orange extract, and orange juice, orange zest into a large bowl and whisk together.

4

Make a well in the middle of the dry ingredients and add the wet ingredients in the middle. Gently fold the ingredients together until the mixture just comes together.

5

Fill the cupcake liners 3/4 of the way full. Then bake for 15-20 minutes or until a skewer comes out clean. Let cool completely before icing.

6

While the cupcakes are baking, prepare the chocolate ganache. Place the dark chocolate chips in a heat proof bowl. Heat cream in a saucepan until it starts to steam, not boil. Pour the hot cream over the dark chocolate chips and let it set for a few minutes. Whisk the chocolate together. If there are still chocolate lumps remaining, microwave the ganache for 30 seconds, then whisk. Keep repeating until you have a smooth ganache. Let cool completely before icing.

7

When the cupcakes and the chocolate ganache have cooled to room temperature, pipe the ganache over the cupcakes. I used a large star tip nozzle. Decorate with sprinkles. Store in the fridge in an airtight container for up to 5 days.

Orange and Dark Chocolate Ganache Cupcakes
Nutrition Facts

Servings 24


Amount Per Serving
Calories 268
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 6.1g31%
Cholesterol 22mg8%
Sodium 134mg6%
Potassium 169mg5%
Total Carbohydrate 38.1g13%
Dietary Fiber 1.3g6%
Sugars 26.2g
Protein 4g8%

Calcium 3%
Iron 9%
Vitamin D 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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