There is something especially appealing about the combination of rich chocolate and fresh orange, and these cupcakes bring both flavours together in a simple bake. Mary Berry Chocolate Orange Cupcakes Recipe has a soft, light sponge made with cocoa, orange zest and orange juice, giving each cupcake a fragrant citrus note alongside the chocolate.
The cupcakes are finished with smooth chocolate orange buttercream made with melted dark chocolate, cocoa and orange, then decorated with Terry’s Chocolate Orange segments. They are suitable for afternoon tea, birthdays, bake sales and casual celebrations. As you continue through the recipe, you’ll find the equipment, ingredients, step-by-step method, practical baking tips, serving ideas, storage guidance, FAQs and nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Cupcake Recipes guide for more delicious cupcake bakes from across the collection.
Equipment
Equipments for Mary Berry Chocolate Orange Cupcakes Recipe:
You only need a few basic baking tools to make these chocolate orange cupcakes. A muffin tin and paper cases shape the cakes, while a large bowl, electric mixer, and food processor help prepare the mixture and buttercream smoothly. A wire rack is useful for cooling the cupcakes completely before decorating.
- 12-hole muffin tin — holds the paper cases and keeps the cupcakes evenly shaped.
- Paper cases — line the muffin tin and make the cupcakes easy to remove.
- Large bowl — provides space for mixing the cupcake mixture.
- Electric mixer — helps beat the mixture until smooth and well combined.
- Food processor — useful for preparing or mixing ingredients efficiently.
- Jug — helps measure and combine liquid ingredients.
- Skewer — checks whether the cupcakes are fully baked.
- Wire rack — allows the cupcakes to cool evenly before decorating.
- Sharp knife — useful for cutting or preparing chocolate decorations.
- Cake stand — provides a neat way to present the finished cupcakes.
Table of Contents
Ingredients
Ingredients for Mary Berry Chocolate Orange Cupcakes Recipe:
These chocolate orange cupcakes use a simple combination of baking staples, chocolate, and fresh orange for a soft and fragrant sponge. The cocoa powder gives the cakes a rich chocolate flavour, while orange zest and juice provide a bright citrus note. The chocolate orange buttercream adds a creamy finish, making these cupcakes especially appealing for teatime, celebrations, or a bake sale.
| Ingredient | Quantity |
| Self-raising flour | 150g |
| Cocoa powder | 25g |
| Baking powder | 1 tsp |
| Caster sugar | 150g |
| Unsalted butter, softened | 150g |
| Large eggs | 3 |
| Orange zest | 1 orange |
| Fresh orange juice | 2 tbsp |
| Milk | 2 tbsp |
| Dark chocolate, melted | 100g |
| Icing sugar | 200g |
| Cocoa powder | 1 tbsp |
| Orange zest | 1 orange |
| Orange juice | 1 tbsp |
| Terry’s Chocolate Orange segments | For decoration |
How to Make Mary Berry Chocolate Orange Cupcakes
- Preheat the oven to 180°C, or 160°C fan. Line a 12-hole muffin tin with paper cases and place it on the centre shelf position.
- Add the self-raising flour, cocoa powder, baking powder, caster sugar, softened butter, and large eggs to a large bowl. Add the orange zest, fresh orange juice, and milk.
- Beat the mixture with an electric mixer for about 2 minutes until smooth, pale, and well combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Divide the mixture evenly between the paper cases. Fill each case to about two-thirds full so the cupcakes have enough room to rise.
- Bake for 18 to 20 minutes until risen and springy to the touch. A skewer inserted into the middle should come out clean.
- Remove the cupcakes from the oven and leave them to cool for 5 minutes. Transfer them to a wire rack and allow them to cool completely before decorating.
- For the buttercream, beat the softened butter until light and fluffy. Gradually add the icing sugar and cocoa powder, then add the melted chocolate, orange zest, and orange juice.
- Beat the buttercream for about five minutes until smooth and pipeable. If necessary, chill it for a short time to achieve a firmer piping consistency.
- Pipe the chocolate orange buttercream onto the completely cooled cupcakes. Alternatively, spread the buttercream over the tops with a small knife.
- Decorate the cupcakes with chocolate shavings or Terry’s Chocolate Orange segments. Use a sharp knife carefully if preparing chocolate shavings.
Expert Tips for Mary Berry Chocolate Orange Cupcakes Recipe
After making chocolate cupcakes, I find that small details make a noticeable difference to the final texture and decoration. Use room temperature ingredients where possible, measure carefully, and avoid rushing the cooling stage. These simple habits help produce cupcakes that are evenly risen, soft inside, and easy to decorate.
- Use room temperature ingredients for best results and a smoother mixture.
- Do not overfill the cupcake cases; keeping them about two-thirds full gives the cakes enough space to rise.
- Avoid opening the oven door too early, as this can affect how well the cupcakes rise.
- Do not overbeat the mixture once the ingredients are combined. Mix just until smooth for a better texture.
- For a stronger orange flavour, use finely grated orange zest rather than large pieces of peel.
- Be careful with liquid ingredients because too much liquid can change the texture of the cupcakes and make the mixture too loose.
- Make sure the cupcakes are completely cool before adding the buttercream. Decorating warm cakes can cause the buttercream to soften.
- If the buttercream is too soft for piping, chill it for 15 to 20 minutes before decorating.
- In warm kitchens, keep the buttercream cool while preparing the cupcakes so it remains easier to pipe.
- Add chocolate chips for extra richness if you want a little more chocolate texture in the finished cupcakes.
Serving Suggestions
How to serve Mary Berry Chocolate Orange Cupcakes:
These chocolate orange cupcakes are ideal for afternoon tea, birthdays, bake sales, and casual celebrations. Serve them at room temperature with freshly brewed tea or coffee, or turn them into a more indulgent dessert with vanilla ice cream. Fresh orange slices, extra orange zest, and chocolate orange segments also give a bright, attractive finish.
- Serve with freshly brewed tea for a classic afternoon treat.
- Pair with coffee for a richer chocolate and orange combination.
- Add a scoop of vanilla ice cream for an easy dessert.
- Garnish with fresh orange slices for bright presentation.
- Sprinkle with extra orange zest for a fresh citrus finish.
- Top with chocolate orange segments for a decorative touch.
- Arrange on a cake stand for birthdays, celebrations, or afternoon tea.
- Serve at a bake sale or family gathering.
Storage
How to store Mary Berry Chocolate Orange Cupcakes:
Room Temperature
- Store cupcakes in an airtight container at room temperature.
- Keep them away from direct sunlight and heat.
- Enjoy within 2 days for the best texture.
Refrigerator
- Place the cupcakes in a sealed container before refrigerating.
- They can be kept in the refrigerator for up to 4 days.
- Bring them back to room temperature before serving for the best texture.
- There is no need to reheat them; these cupcakes are best served at room temperature.
Freezer
- Unfrosted cupcakes freeze well for up to 3 months.
- Wrap each cupcake well before placing it in a freezer-safe container or bag.
- Thaw at room temperature before decorating or serving.
- Freeze the buttercream separately if you want the freshest finish.
FAQs
Q: Can I make these cupcakes a day in advance?
Yes, you can bake them a day in advance. Keep the cooled cupcakes in an airtight container and frost them on the day of serving for the freshest finish.
Q: Can I use plain flour instead of self-raising flour?
Yes, you can use 150g plain flour with 2 teaspoons baking powder. Mix the baking powder evenly through the flour before adding it to the mixture.
Q: Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used if you prefer a sweeter and less intense chocolate flavour. The finished cupcakes will have a softer chocolate taste.
Q: Can I reduce the icing sugar in the buttercream?
You can reduce the icing sugar slightly, but this may make the buttercream softer and less sweet. Keep the consistency in mind if you plan to pipe it onto the cupcakes.
Q: Can I make these cupcakes gluten free?
Yes, use a suitable gluten-free self-raising flour blend. Check all other ingredients are gluten free before preparing the recipe.
Q: Why did my cupcakes not rise properly?
Avoid overmixing the batter and make sure your baking powder is fresh. Also, do not open the oven door too early, as this can affect the rise.
Q: Can I freeze chocolate orange cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 3 months. Wrap them well and thaw at room temperature before decorating or serving.
Q: Should I reheat the cupcakes before serving?
No, reheating is not normally needed. Allow refrigerated cupcakes to reach room temperature so the sponge and buttercream have a better texture.
Nutrition
The following nutrition information is an estimate based on the ingredients and quantities used in the recipe. Actual values can vary depending on the exact brands, portion sizes, and amount of buttercream or chocolate decoration used.
| Nutrient | Amount Per Serving |
| Calories | 320 kcal |
| Protein | 4 g |
| Carbohydrates | 38 g |
| Sugars | 25 g |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Fibre | 2 g |
| Sodium | 160 mg |
| Salt | 0.4 g |
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