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    Home » All Recipes » Cakes & Cupcakes

    Orange Chocolate Easter Cupcakes with White Chocolate Frosting

    January 16, 2023 by Emily Leave a Comment

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    Jump to Recipe Print Recipe

    Put a little *hop* in your step with my moist and tender Orange Chocolate Easter Cupcakes with White Chocolate Frosting; they’re a springtime revelation the whole family will love! These adorable treats are topped with everyone’s favorite seasonal candy – Cadbury’s Mini Eggs – and are 100% Easter Bunny approved.

    Easter Cupcakes with White Chocolate Frosting.
    Jump to:
    • About This Recipe
    • Ingredients
    • Equipment
    • How to Make Easter Egg Cupcakes
    • Expert Tips
    • Frequently Asked Questions
    • Looking for more cake and dessert recipes?
    • Orange Chocolate Easter Cupcakes with White Chocolate Frosting

    About This Recipe

    Whether you’re Team Vanilla or Chocolate, Team White, Dark, or Milk Chocolate, these delicious Easter cupcakes are here for you. Made with a tender-crumbed orange chocolate cake base, a creamy, dreamy vanilla bean white chocolate frosting, and topped with crisp-shelled milk chocolate mini eggs, these tasty cupcakes have it all!

    As an added bonus, these simple orange chocolate cupcakes can be made in a single bowl, without a mixer! Simply whisk your way to a gorgeously moist batter, then bake in either mini or regular muffin cups.

    While your Easter-themed orange cupcakes are in the oven, you can whip up the delightfully simple 4-ingredient vanilla bean white chocolate frosting. Since you didn’t have to dirty the mixer for the cupcakes, you can get right to it!

    When it comes time to decorate, feel free to leave your piping tips in the pantry. These easy Easter treats can be assembled with just a pastry bag and an offset spatula to create a cozy little nest for your pastel-colored chocolate mini eggs. Feel free to gussy them up even more with some pretty edible flowers and spring-colored sprinkles. 

    Looking for more Easter recipes to try this spring? Try making this small batch Single Layer Double Dark Chocolate Cake, Easter Brownies with Cadbury Mini Eggs or these Cadbury Mini Easter Eggs Cookies!

    Orange Chocolate Easter Cupcakes with White Chocolate Frosting decorated on a baking sheet.

    Ingredients

    My Chocolate Orange Easter Cupcakes with White Chocolate Frosting might sound like a mouthful, but I’d bet you already have more than half of the ingredients on hand. Here’s a few notes to keep in mind before Easter weekend hits:

    • Orange Zest - Fresh citrus zest adds tons of flavor to the chocolate batter and/or orange buttercream. Be sure to wash your fruit well, and only zest the colored portion of the rind; the white pith is quite bitter.
    • Cocoa Powder - If possible, opt for Dutch-processed brands like Droste for the best, least bitter flavor.
    • Baking Soda & Baking Powder - Yes, you need both, and make sure to check those expiration dates!
    • Buttermilk - If you don’t have any on hand, don’t fret! You can make your own by adding a teaspoon of acid like vinegar or lemon juice to each cup of milk (dairy or plant-based). Stir together and let sit for about 5 minutes to curdle, then proceed as directed. Want to make your own buttermilk from scratch? Check out my guide for making homemade buttermilk or vegan buttermilk!
    • Neutral Oil - Grapeseed, avocado, vegetable oil, canola, corn, or peanut oil all fit the bill. 
    • White Chocolate - Make sure to grab high-quality white chocolate chips that lists cocoa butter as the primary ingredient.
    • Unsalted Butter - Try to use grass-fed, organic, and/or cultured butter for the best flavor. Feel free to swap in your favorite plant-based substitute if you prefer.
    • Vanilla Bean Paste - I love the tiny black flecks of vanilla beans in this frosting – it just feels so special! Vanilla paste is the least expensive means of getting the effect, but you can also feel free to swap in vanilla extract, powder, or actual vanilla beans if you prefer.
    • Cadbury Mini Eggs - These are only in stores for a brief few weeks each year; make sure to grab some of these candy-coated chocolate eggs while they last! You’ll be so happy you did, and use to make brownies and cookies!
    Orange Chocolate Easter Cupcakes with White Chocolate Frosting decorated with fresh flowers.

    Equipment

    Perhaps surprisingly, you don’t need a bunch of fancy equipment to make these gorgeous orange chocolate Easter cupcakes! Here’s what you’ll need to grab:

    • Mixer With Paddle Attachment - While you technically CAN make white chocolate buttercream without one, a hand or stand mixer will make your life so much easier.
    • Muffin Tin & Cupcake Liners - Feel free to opt for either regular or mini muffin tins and liners here! 
    • Mesh Strainer - I adore my mesh strainer and use it for a large number of recipes. It can help with straining ricotta, dusting desserts with powdered sugar, or act as a colander!

    How to Make Easter Egg Cupcakes

    These easy Easter cupcakes can be broken down into three primary steps:

    Step 1: Make Orange Chocolate Cupcakes

    Prep: Preheat your oven to 350 degrees Fahrenheit and line your cupcake tin with liners. 

    Dry Ingredients: Sift the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt into a medium bowl.

    Wet Ingredients: In a separate bowl, whisk together the orange zest, buttermilk, oil, and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.

    Bake: Fill each cupcake liner ½ way with cupcake batter before placing in the oven and baking. Make sure to check that the cake is fully baked by testing with a toothpick before removing it from the oven and allowing it to cool completely on a cooling rack.

    • Bake mini cupcakes for 13-15 minutes. 
    • Bake regular-sized cupcake liners for 20-23 minutes.
    Orange Chocolate Easter Cupcake batter in cupcake tin.
    Baking chocolate orange cupcakes

    Step 2: Make Vanilla Bean White Chocolate Frosting

    Cream butter: In a mixing bowl, beat the butter on medium speed until smooth with the paddle attachment.

    Add sugar: Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for a few minutes, scraping the sides as needed, until the mixture is smooth and creamy.

    Add white chocolate: Finally, add the melted chocolate and vanilla - continue beating until the frosting is thick and fluffy. 

    White Chocolate Frosting with vanilla bean specks.
    Vanilla Bean White Chocolate Frosting

    Step 3: Frost Cupcakes & Decorate

    Pipe vanilla bean white chocolate frosting onto the cooled cupcakes, using just a plain pastry bag or a zip-top bag with the corner cut off. Use the back of a spoon or an offset spatula to create a sort of nest. Top with sprinkles, mini eggs, and edible flowers. Enjoy! 

    Looking to create delicious and homemade garnishes to elevate your creations? Try adding Sugared Flowers, Candied Rose Petals, Dried Orange Slices or Sugared berries!

    Frosted chocolate orange cupcakes.
    Frosting Cupcakes
    Decorated chocolate orange easter cupcakes.
    Garnishing Cupcakes

    Expert Tips

    1. Make sure to let your cupcakes cool COMPLETELY before decorating. I can’t tell you how sad it is to see your frosting melt and slip off. Go back and watch the Great British Baking Show Cake Week episodes to get the idea. It’s an easily avoidable bummer.
    2. Test with a toothpick! The toothpick should have a few crumbs stuck to it (that means your cupcakes are nice and moist), but should not have any visible batter.
    3. Make your cupcakes look as cute as Mr. Macgregor’s garden. There’s no clearer sign of spring than flowers, so try incorporating some edible blooms into your decorating. 

    Frequently Asked Questions

    Can I make these orange chocolate cupcakes in advance?

    Sure! Feel free to bake and decorate these Easter cupcakes up to 3 days in advance. Keep them in an airtight container for best results.

    Can I make these dairy free?

    Absolutely! Simply reach for your favorite plant-based milk to turn into buttermilk and use dairy-free butter. 

    What if I want to add coloring to the white chocolate frosting?

    Want to make your frosting look like grass? I suggest using gel food coloring to prevent the frosting from getting too loose. You can also feel free to use a multi-opening piping tip (Wilton 233) to actually get individual strands of grass.

    Decorated Orange Chocolate Easter Cupcakes with White Chocolate Frosting.

    Looking for more cake and dessert recipes?

    • Strawberry Shortcake Angel Food Cake
    • How To Make Sugared Flowers For Cakes, Cocktails, & Other Recipes!
    • The Ultimate Carrot Cake
    • Mini Spiced Bundt Cakes

    As always, I love seeing your creations and hearing from you! Please leave a review or share your creation with me on social media if you make these Orange Chocolate Easter Cupcakes with White Chocolate Frosting! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!

    Orange Chocolate Easter Cupcakes with White Chocolate Frosting

    Put a little *hop* in your step with my moist and tender Orange Chocolate Easter Cupcakes with White Chocolate Frosting; they’re a springtime revelation the whole family will love! These adorable treats are topped with everyone’s favorite seasonal candy – Cadbury’s Mini Eggs – and are 100% Easter Bunny approved.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: American
    Keyword: Cake, Cupcakes
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Cooling Time: 20 minutes
    Total Time: 1 hour
    Servings: 12 Cupcakes
    Calories: 317kcal
    Author: Emily Laurae

    Equipment

    • Mixer with Paddle Attachment
    • Muffin/Cupcake Tin & Cupcake Liners
    • Mesh Strainer
    • Offset spatula or small spoon for creating swirls in icing

    Ingredients
     

    Orange Chocolate Easter Cupcakes

    • ⅔ Cup (80 g) All-Purpose Flour
    • ⅔ Cup (135 g) Brown Sugar, packed
    • ½ Cup (43 g) Cocoa Powder
    • ⅔ teaspoon Baking Soda
    • ⅓ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 Large Egg, room temperature
    • 3 Tablespoons Orange zest
    • 2 tablespoon (30 g) Neutral Oil, Grapeseed, Olive or Avocado Oil
    • ⅔ cup Buttermilk

    White chocolate vanilla bean frosting

    • ¾ Cup (170 g) Unsalted Butter, Room Temperature
    • 1 ½ Cup (180 g) Powdered Sugar
    • ¾ Cup (130 g) White chocolate, Melted
    • 1 tablespoon Vanilla bean paste, or vanilla extract
    • Crushed Mini eggs and sprinkles for garnish

    Instructions

    Orange Chocolate Cupcakes

    • Preheat your oven to 350°Fahrenheit and line your cupcake tin with liners.
    • Sift the flour, brown sugar, cocoa powder, baking soda, baking powder and salt into a mixing bowl
      ⅔ Cup All-Purpose Flour, ⅔ Cup Brown Sugar, ½ Cup Cocoa Powder, ⅔ teaspoon Baking Soda, ⅓ teaspoon Baking Powder, ½ teaspoon Salt
    • In a separate bowl whisk together the orange zest, buttermilk, oil, and egg until smooth. Pour the wet ingredients into the dry and mix until fully incorporated.
      1 Large Egg, 3 Tablespoons Orange zest, 2 tablespoon Neutral Oil, ⅔ cup Buttermilk
    • Fill each mini cupcake liner ½ way with batter before placing in the oven and baking for 13-15 minutes. If using regular sized cupcake liners, bake for 20-23 minutes. Make sure to check that the cake is fully baked by testing with a toothpick before removing it from the oven and allowing it to cool completely.

    White chocolate vanilla bean frosting

    • In a mixing bowl, beat the butter on medium speed until smooth with the paddle attachment.
      ¾ Cup Unsalted Butter
    • Add approximately half of the powdered sugar and beat again. Scrape the sides of the bowl and add the rest of the powdered sugar. Continue beating for a few minutes, scraping the sides as needed, until the mixture is smooth and creamy.
      1 ½ Cup Powdered Sugar
    • Finally, add the melted chocolate and vanilla and continue beating until the frosting is thick and fluffy. Pipe onto the cooled cupcakes, top with sprinkles, and enjoy!
      ¾ Cup White chocolate, 1 tablespoon Vanilla bean paste, Crushed Mini eggs and sprinkles for garnish

    Notes

    Expert Tips
    • Make sure to let your cupcakes cool COMPLETELY before decorating. I can’t tell you how sad it is to see your frosting melt and slip off. Go back and watch the Great British Baking Show Cake Week episodes to get the idea. It’s an easily avoidable bummer!
    • Test with a toothpick! The toothpick should have a few crumbs stuck to it (that means your cupcakes are nice and moist), but should not have any visible batter.
    • Make your cupcakes look as cute as a lovely spring garden. There’s no clearer sign of spring than flowers, so try incorporating some edible blooms into your decorating!
    Frequently Asked Questions
    • Can I make these orange chocolate cupcakes in advance? Sure! Feel free to bake and decorate these Easter cupcakes up to 3 days in advance. Keep them in an airtight container for best results.
    • Can I make these dairy free? Absolutely! Simply reach for your favorite plant-based milk to turn into buttermilk and use dairy-free butter. 
    • What if I want to add coloring to the white chocolate frosting? Want to make your frosting look like grass? I suggest using gel food coloring to prevent the frosting from getting too loose. You can also feel free to use a multi-opening piping tip (Wilton 233) to actually get individual strands of grass.

    Nutrition

    Calories: 317kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 32g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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