Terry’s Chocolate Orange Cupcakes!

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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 – it’s 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!

I personally utterly adore these cupcakes. They’re genuinely one of my most favourite cupcake recipes I have, and they’re suitable for all year round. These bad boys get more popular around Christmas time, but I am a Terry’s girl for life, not just for Christmas. Get it? Too far? Clearly not. I literally LOVE these! They’re definitely adaptable to what you prefer yourselves, but I love them just the way they are.

3.5 from 2 votes
Terry's Chocolate Orange Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

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

Course: Cake
Cuisine: Cupcakes
Keyword: Terry's
Servings: 12 Cupcakes
Calories: 461 kcal
Author: Jane's Patisserie
  • 150 g Unsalted Butter
  • 150 g Caster Sugar
  • 120 g Self Raising Flour
  • 30 g Cocoa Powder
  • 3 Medium Eggs
  • Zest of 1 Orange (or 2 tsp extract)
  • 150 g Terry's Chocolate Orange
  • 150 g Unsalted Butter
  • 350 g Icing Sugar
  • Orange Food Colouring
  • Juice of 1 Orange (or 1 tsp extract)
  • Terry's Chocolate Orange
  • Melted Chocolate
  • Sprinkles
  1. 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. 

  3. Add the Self-Raising Flour, Cocoa Powder & Eggs and beat again. Try not to over beat, or mix too quickly.

  4. 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! 

  5. Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.

  1. 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!

  2. 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!

  3. Pipe your Buttercream onto the cakes how you please and decorate!

  4. Add on some Terry's Chocolate Orange Segments, melted chocolate and sprinkles! 

Recipe Notes
  • 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!
Nutrition Facts
Terry's Chocolate Orange Cupcakes!
Amount Per Serving
Calories 461 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 94mg31%
Sodium 21mg1%
Potassium 105mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 685IU14%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


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.



  1. So excited to try these tomorrow, with the melted chocolate to drizzle, does it have to be proper baking chocolate or am I ok to melt Terry choc orange and then drizzle that over?

  2. I really want to make this however I was wondering could you put the Terry’s chocolate in the icing instead of the cake? So chocolate cupcakes and then Terry’s chocolate orange icing? How would you do this?

  3. Made these last week. They were yum. 8 yo said they were the best cupcakes I’ve ever made! Off to check out your other recipes now x

  4. These look and sound amazing. I’m hoping to give them a try this afternoon.
    I like the idea about the ice cream scoop too. I’ll be giving that a go too 😋😀

  5. I made a double batch of these for a new year’s party and not one was left! I was so impressed with how well they rose. Can’t wait to try more of your recipes.

  6. I made these and they where delicious but I’m not sure if i over cooked them. Are they meant to be gooey in the middle as i cooked them nearly double the timd until they were cooked all the way through.
    Also is there anyway i can get this recipe via email so i can print it for future use.

    1. If they took double the time your mixture might have been odd, or your oven isn’t the correct temp as I have never ever baked cupcakes for that long. You can also select the information you want and print it yourself.

    2. I found that I had to cook them longer too so that my cake tester came out clean. It resulted in a crunchy top. Is that how they’re meant to be?

    3. If they took longer, and then had a crunchy top, I’d say maybe the oven wasn’t at the right temp usually! I use a fan oven, and I check its temp with an oven thermometer, and they’re soft on top. But gas/regular can bake things differently, and all three can be off temp wise!

  7. Hi Jane!

    Can’t wait to try these out – just a quick question, do you use a milk or dark Terry’s chocolate orange for the chunks?


    1. Ok fab thank you I just wanted to
      Check before I made them later In the week for my McMillan coffee morning xxx

  8. 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!!! ?

    1. 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.

  9. 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?

  10. 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!

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

  12. 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

    1. 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

  13. 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? ?

    1. 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 ?

  14. 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!

  15. 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

    1. 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

  16. 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

  17. 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!

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