Terry’s Chocolate Orange Cupcakes!

Chocolatey Cupcakes studded with Chunks of Terry’s Chocolate Orange, topped with an Orange Buttercream, and even more Chocolate Orange!

It’s no secret that I LOVE the Chocolate & Orange combination – its my addiction – and I have had many people ask for a Cupcake version of my Chocolate Orange Bundt Cake so I thought I would oblige (and I seriously craved some anyway!)

After some research I found that a lot of Chocolate Orange Cupcakes consist of Chocolate Orange Buttercream – and this sounds amazing, however, I wanted to try something a little different compared to most of what I had seen! I did however compensate for the lesser amount of Chocolate Orange by adding chunks of the chocolate to the sponge – and this was an amazing idea. I LOVE it. They suit the taste of the sponge perfectly, and make it a little different! 🙂

These cupcakes are super easy to bake, just like any other cupcake, but they definitely have the WOW factor! These went down an absolute treat with my trusted Taste Testers and they wanted more. Seriously, I’m not joking!

If you are not a fan of the actual Terry’s Chocolate Orange, or you cant get access too it, you can use normal Milk/Dark Chocolate and add in Orange Zest to be a delicious substitute!

This recipe makes 12 Cupcakes!


– 150g Butter
– 150g Caster Sugar
– 120g Self-Raising Flour
– 30g Cocoa Powder
– 3 Medium Eggs
– Finely Grated Zest of 1 Orange/2tsp Orange Extract
– 1x 175g Terry’s Chocolate Orange, chopped up!

– 150g Butter
– 350g Icing Sugar
– Orange Food Colouring
– Orange Flavour Extract

– Chocolate Orange Segments
– Melted Chocolate


1) For the Cupcakes – Preheat your oven to 180C/160C Fan and line a muffin tray with cases. Chop up your Chocolate Orange if you haven’t done so already!

2) Beat the Butter and Caster Sugar together until smooth and fluffy, I beat mine for 2 minutes. Add the Self-Raising Flour, Cocoa Powder & Eggs and beat again. Try not to over beat, or mix too quickly as this will cause it to go icky and bake unevenly!

3) Fold through the Chocolate Orange Chunks & Orange Zest and spoon into your cases – using an Ice-cream scoop is easier as it will make each cupcake have the same amount! Bake in the oven for 15-18 minutes until cooked through! Leave to cool on a wire rack.

4) For the Buttercream – Beat the Butter for 3-4 minutes until very smooth and supple, you need it to be smooth so that the Icing Sugar goes in easier!

5) Gradually add the Icing Sugar (I add mine 100g at a time) and beat each time – add the Orange Flavouring, and Food Colouring – I like to use the Fresh Orange Juice, but if you’d rather add the Flavour Extract that is fine too! 🙂

6) Pipe your Buttercream onto the cakes how you please and decorate!

Tips and Ideas

I looooove using Terry’s Chocolate Orange as the flavour is amazing. However, you can easily use the same weight of chocolate, and just add the zest of two oranges if you don’t have access too it! 🙂 Also, with the Orange Extract Flavouring, add it a couple of drops at a time till you get your desired flavour – some need a few teaspoons, some need a couple of drops depending on where they’re from!

These Cupcakes will last in an airtight container for 3 days!


Find my other Terry’s Chocolate Orange Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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  • Reply Sunyah June 18, 2017 at 1:43 pm

    Ok, I know I said that I was going to wait until Ramadan was over before I make these, but seriously, how can anyone resist?! Lol. I made them last weekend for my family and they loved it! I put some in a cupcake gift box for my aunty, it looked so professional she thought that I had bought it! She said it was sooo good that I should sell them. 😊. (don’t worry, I won’t do so without your permission).
    I just wanted to ask about the cake bit. Most recipes involving chocolate almost always add buttermilk and coffee. How come your recipe doesn’t have these? And also, I did find it to be a tiny bit dry, would it be possible to add oil to keep it moist?
    Any tips and suggestions would be helpful. 😊.
    I have to say though, of all the recipes I’ve seen on Pinterest I always find yours to be the best 😀. As soon as I see that it is your recipe, I Pin it!!! 👍

    • Reply Jane's Patisserie June 18, 2017 at 4:30 pm

      Not all chocolate cake mixes use buttermilk and coffee at all, this is a standard cake recipe – if it was dry you over baked them, you don’t need anything added.

  • Reply Sunyah June 4, 2017 at 6:50 pm

    I can’t wait to try this, I’m fasting at the moment, but as soon as it’s over I’m trying these! Just a quick question, did you use salted or unsalted butter for the Cupcakes?

  • Reply Tracey Wainwright May 9, 2017 at 3:24 pm

    Thank you so much for a truly great recipe for Chocolate Orange Cupcakes!
    I am making them for my Son’s wedding and everybody on the tasting committee absolutely love them!

  • Reply Paula May 8, 2017 at 10:27 pm

    Hi Jane- did you use medium or large eggs? I’m going to try and make these cakes this week. Can’t wait!🙂

  • Reply Brandon Sidebottom February 15, 2017 at 1:15 pm

    These are FABULOUS. I will definitely use them again. You are a genius

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  • Reply Hannah December 21, 2016 at 9:33 pm

    These cupcakes are INCREDIBLE!! They taste absolutely fabulous and they look amazing 😀 So glad I found your website!!

    • Reply Jane's Patisserie December 22, 2016 at 12:32 pm

      Oh thank you Hannah!! Hehe I’m so glad you liked them!! x

  • Reply Lorna Cochrane October 29, 2016 at 11:53 pm

    Hi Jane, I’ve made these a few times, but each time a fair majority of them had peeled out if their cases. The cases I use a expensive foil ones, and can’t figure out what I’m doing wrong, any ideas my luv x

    • Reply Jane's Patisserie October 30, 2016 at 6:47 pm

      Sometimes that can be moisture, and the price of cupcake cases means nothing I’m afraid. I personally use Asda Muffin Cases and have never had an issue. I remove my cupcakes from their tin immediately and leave them to cool on a wire rack… sometimes it can just happen, or the cases don’t like the moisture from the cupcakes x

  • Reply Jess White October 28, 2016 at 6:05 pm

    These look amazing! Could I possibly use this recipe to make one large cake instead of cupcakes? I’m assuming i’d have to double the ingredients used. Is there anything I should do differently if not separating them to smaller individual ones? ?

    • Reply Jane's Patisserie October 29, 2016 at 3:47 pm

      Umm definitely double the ingredients and split between two 8″ tins – bake for about 25 minutes probably? It’s hard to say but you should probably only need to double everything ?

  • Reply Aneesa September 21, 2016 at 4:35 pm

    Hi Jane!
    These look amazing and I’m hoping to make them but I have a question. When you say beat, is that by hand or with an electric mixer? And if it’s a mixer which speed?
    Thanks for the recipe!

    • Reply Jane's Patisserie September 21, 2016 at 4:37 pm

      Hiya – I use my kitchenaid for all my bakes with the paddle attachment 🙂 and speed depends on mixer so mediumish x

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  • Reply Samantha Parker July 23, 2015 at 1:41 pm

    Hi Jane! Gosh these were absolutely amazing! I’ve never had a book / website where I can guarentee every receipe I try will work before I found your blog!
    Just made this as a 7 inch cake & doubled the recipe! Its superb & someone did say best cake ever as the love choc orange, however ( As we are always our biggest critic!) next time I will cook in two tins rather than one deep as it took almost 2 hours to cook and slightly lost that amazing moist spongness that the cupcakes have! Thanks so much for all your wonderful recipes! xxx

    • Reply Jane's Patisserie July 23, 2015 at 2:19 pm

      Hiya! I saw the picture this morning – looked amazing! 🙂 And I agree, I always try and split it into two tins as the cooking time is so dodgy when there is so much!! But I am so glad it went down so well! And thank you for the lovely comments! 🙂 xx

  • Reply creamcili June 29, 2015 at 9:53 pm

    I trialed this recipe (slightly modified) this afternoon, I did not have terrys nor orange essence – used jaffa cakes instead. I liked it 🙂

    Many thanks Jane! Checking more of your recipes…

    Best wishes X

    • Reply Jane's Patisserie June 30, 2015 at 9:25 am

      Ooh that sounds yummy!! And thank you for trying it & experimenting! 🙂 x

  • Reply Laís @thediabeticviking June 26, 2015 at 11:21 pm


  • Reply Sophie Sjösten June 25, 2015 at 11:05 pm

    YES PLEASE. Haha 😀 So many things I need to try after looking at your blog!

  • Reply the Butterfly girl June 25, 2015 at 6:32 pm

    these look so good!!! I love terry’s chocolate orange recipes 😀

  • Reply abbiosbiston June 25, 2015 at 1:54 pm

    I love orange and chocolate together. These look amazing!

  • Reply Claire | Art and Soul June 25, 2015 at 11:45 am

    You’ve outdone yourself again! Lovely! 🙂
    And brilliant tip about using the ice-cream scoop. I’ve always used the dessertspoon to scoop and teaspoon to scrape off into the cases, which can be a bit variable at best!

    • Reply Jane's Patisserie June 25, 2015 at 1:34 pm

      Ohh hahaa I used to do that, so dodgy, but I’d definitely recommend a scoop, so much easier 🙂 and thank you!!

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