Chocolate Orange Blossom Cupcakes

Name: Chocolate Orange Blossom Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1-2 teaspoons orange blossom water; 1/2 cup hot water; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1-2 tablespoons heavy cream; 1 teaspoon vanilla extract; 1 teaspoon orange zest; 1 teaspoon orange blossom water

Highlighted under: Sweet Dessert Recipes

I absolutely love baking cupcakes, and this Chocolate Orange Blossom Cupcakes recipe has become a favorite in my household. The combination of rich chocolate and fragrant orange blossom creates a delightful treat perfect for any occasion. The key to achieving a perfectly moist cupcake lies in the balance of ingredients and not overmixing the batter. With each bite, you experience a harmony of flavors that’s simply irresistible. Join me as we dive into this delectable cupcake experience that will surely impress friends and family!

Created by

Emily

Last updated on 2026-02-07T14:13:27.868Z

My journey with these cupcakes began on a rainy afternoon when I craved something sweet and vibrant. I decided to experiment with chocolate and orange blossom, and the outcome was divine. The subtle floral notes complemented the chocolate perfectly, making each cupcake feel like a special occasion.

After perfecting my technique, I realized that adding the orange blossom water gradually really enhances the flavor without overpowering the chocolate. This method breathes life into the batter and creates a unique sensory experience that I can't get enough of!

Why You'll Love These Cupcakes
Rich chocolate flavor paired with fresh orange blossom aroma
Moist texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Role of Orange Blossom Water

Orange blossom water is a key ingredient in these cupcakes, providing a delicate floral aroma that beautifully complements the rich chocolate. It’s important to use it sparingly; one to two teaspoons is typically sufficient. If you use too much, it can overpower the chocolate flavor. To bring out the subtlety of this ingredient, I recommend using a high-quality brand. When added correctly, it creates a delightful balance, enhancing the overall sensory experience of each bite.

For those who may not have orange blossom water on hand, you can substitute it with a few drops of orange extract. However, keep in mind that orange extract is more concentrated, so adjust the amount accordingly. This can slightly change the profile of the cupcake, but it still offers a pleasant orange flavor if necessary. Experimenting with these flavors can lead to your perfect version!

Achieving Perfectly Moist Cupcakes

The secret to a moist cupcake lies in the combination of wet ingredients and how they're mixed. Buttermilk plays a crucial role, adding acidity that reacts with the baking soda, creating a lighter texture. It’s also essential to mix the batter until just combined; overmixing can lead to dense cupcakes. When incorporating the hot water, which helps to create a smooth batter, ensure it’s added gradually. This helps maintain the airiness that is vital for a tender crumb.

Another tip is to avoid opening the oven door too early while baking. This can cause the cupcakes to collapse because of the rapid changes in temperature. Allow them to bake for the full 15 minutes before performing the toothpick test. Look for moist crumbs sticking to the toothpick, not wet batter; that's your indication they’re perfectly baked.

Storage and Serving Suggestions

To keep these chocolate orange blossom cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to make them in advance, consider freezing them without frosting. They can be frozen for up to three months; just ensure they are well-wrapped to prevent freezer burn. When you’re ready to serve, simply thaw them at room temperature and frost them with the buttercream for a delightful treat.

For a fun serving twist, consider adding a light drizzle of chocolate ganache over the top of the frosted cupcakes. This combines beautifully with the orange blossom flavor and offers a touch of decadence. For a decorative touch, sprinkle some candied orange peel or chocolate shavings on top of the frosting for an added visual appeal and burst of flavor!

Ingredients

Cupcake Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1-2 teaspoons orange blossom water
1/2 cup hot water

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon orange zest
1 teaspoon orange blossom water

Instructions

Prepare the Batter

Preheat your oven to 350°F (175°C) and line a cupcake tin with papers. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together buttermilk, oil, eggs, vanilla extract, and orange blossom water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.

Bake

Fill each cupcake liner about two-thirds full with batter. Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Make the Frosting

In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, and mix until fluffy. Stir in the vanilla extract, orange zest, and orange blossom water until well combined.

Frost the Cupcakes

Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with the orange blossom buttercream. Decorate as desired, perhaps with an extra sprinkle of orange zest or chocolate shavings.

Pro Tips

For a more intense flavor, allow the frosted cupcakes to sit for a few hours before serving
it enhances the orange blossom aroma significantly.

Frosting Tips for Success

When making the frosting for these cupcakes, it's crucial to ensure the butter is softened but not melted. Room temperature butter creams perfectly, creating that light and fluffy texture you want. If your frosting appears too thick, you can add a tablespoon of heavy cream at a time until you reach your desired consistency. Be patient; gradually adding the cream can prevent it from becoming too runny.

For even more flavor, try incorporating a zest of lemon or lime into the frosting along with the orange zest. This adds a refreshing contrast to the sweetness, elevating your cupcakes from delightful to extraordinary. Don’t skip the final touch of orange blossom water; it ties the frosting flavor to the cupcake, creating a harmonious experience.

Variations to Explore

If you want to switch things up, consider adding a filling to the cupcakes. A simple orange curd or a chocolate ganache center can introduce an exciting surprise when you take a bite. Just make sure to fill the cupcakes only after they have cooled completely to prevent melting and mixing with the frosting.

You can also play with different types of chocolate to adjust the flavor profile. For example, substituting some of the cocoa powder with dark chocolate can deepen the chocolate flavor significantly. Adjust the sugar levels accordingly as dark chocolate tends to be less sweet, ensuring the balance remains delightful.

Common Troubleshooting Tips

Should your cupcakes dome excessively while baking, it might be due to an overly hot oven or too much baking soda. Ensure your oven temperature is accurate with a thermometer, and measure your leavening agents carefully. A slight reduction in baking soda can help achieve a flatter cupcake if that’s your preference.

If the cupcakes feel dry after baking, this could indicate they're overbaked. Keep an eye on them toward the end of the baking time. Each oven varies slightly in temperature, so adjusting baking time down by a couple of minutes can help ensure moist, tender results.

Questions About Recipes

→ Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but adding a teaspoon of vinegar or lemon juice can emulate buttermilk for a similar tang.

→ Is orange blossom water essential for this recipe?

It adds a unique flavor, but if you don't have it, you can substitute with a bit of orange zest.

→ Can I make these cupcakes ahead of time?

Absolutely! They can be baked and stored in an airtight container for up to 3 days before frosting.

→ How can I store the frosted cupcakes?

Store them in an airtight container in the refrigerator for up to a week, but they are best enjoyed fresh.