Chocolate Orange Easter Cupcakes

Cooking time
Serves12-18 people
Chocolate Orange Easter Cupcakes

Chocolate and orange is a lush combination, especially in a cake. These cupcakes are made with buttermilk, giving them a soft and tender texture, while the fresh orange adds zing. Top them with orange buttercream icing and chocolate mini eggs to make the perfect Easter teatime treat.


  • 125g unsalted butter, softened
  • 200g caster sugar
  • 2 oranges
  • 150ml buttermilk
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 300g self raising flour
  • 50g cocoa powder
  • For the icing:
  • 150g unsalted butter, softened
  • 300g icing sugar
  • Mini chocolate eggs, to decorate
  • Finely grated orange zest and grated chocolate or cocoa powder, to decorate (optional)

Prep: 45 mins | Cook: 25-30 mins

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1. Preheat your oven to 160°C/Fan 140°C/Gas 3. Line a 12-hole muffin tin with 12-18 cases. This recipe will make 12 deep-filled cupcakes or 18 fairy cake sized cakes.
2. Scoop the butter into a large mixing bowl. Add the sugar and cream them together till they're pale and fluffy (using electric beaters will make this faster).
3. Finely grate the zest from the oranges into a separate mixing bowl and squeeze in the juice from 1 orange (keep the other for later). Pour in the buttermilk. Crack in the eggs and add the vanilla extract. Add a pinch of salt. Whisk together till combined.
4. Add half the egg and buttermilk mixture to the creamed butter and sugar. Beat together till combined. Add half the flour to the bowl and beat till combined. Add the remaining buttermilk mix and beat again. Tip in the remaining flour and add the cocoa powder. Use a flexible spatula to fold the flour, cocoa and batter together till smoothly combined.
5. Divide the batter between the cake cakes. Slide into the oven and bake for 25-30 mins till risen, firm and springy to the touch. Take out of the oven, transfer the cakes to a cooling rack and leave to cool completely.
6. While the cakes cool, make the buttercream. Place the soft butter in a large mixing bowl and beat till smooth and creamy. Add half the icing sugar to the butter. Gently beat till combined. Add the remaining icing sugar and beat till you have a thick, smooth icing. Squeeze the juice from the remaining zested orange, then measure out 50ml and add to the buttercream icing. Beat to combine.
7. Use a palette knife to spread the buttercream over the cold cupcakes, or pipe on using a piping bag. Pop a couple of mini chocolate eggs on top of each cupcake to decorate. You can also sprinkle over a little finely grated orange zest and finely grated chocolate, or dust over a little cocoa powder to decorate. These cakes are best eaten on the day they're made, but they will keep in an airtight tin for up to 3 days.
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