Orange Chocolate Easter Cupcakes with White Chocolate Frosting

5 from 2 votes

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.

Prep Time20

Cook Time20

Cooling Time20

Total Time1

Course: Dessert

Cuisine: American

Servings: 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 All-Purpose Flour
⅔ Cup Brown Sugar packed
½ Cup Cocoa Powder
⅔ teaspoon Baking Soda
⅓ teaspoon Baking Powder
½ teaspoon Salt
1 Large Egg room temperature
3 Tablespoons Orange zest
2 tablespoon Neutral Oil Grapeseed, Olive or Avocado Oil
⅔ cup Buttermilk

White chocolate vanilla bean frosting

¾ Cup Unsalted Butter Room Temperature
1 ½ Cup Powdered Sugar
¾ Cup White chocolate Melted
1 tablespoon Vanilla bean paste or vanilla extract
Crushed Mini eggs and sprinkles for garnish

US Customary - Metric

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