Cupcakes chocolat et orange

These Halloween chocolate cupcakes with orange buttercream bring fun and flavor together for a festive treat. The moist chocolate cakes combine perfectly with the vibrant and creamy orange frosting. They make any gathering feel special, whether it's a party or a quiet night baking with loved ones. This recipe captures those warm moments filled with laughter and sweetness.

I first tried this recipe when preparing for a family Halloween evening, and it quickly became a favorite. Now, decorating these cupcakes with my daughter has become a yearly ritual we cherish.

Ingredients

• Flour all-purpose: one cup provides the tender structure of the cupcakes, choose organic if you can
• Granulated sugar: one cup sweetens the cake, opt for fine sugar for better blending
• Cocoa powder unsweetened: one third cup gives rich chocolate flavor, look for top-quality pure cocoa from France or Belgium
• Baking powder: one teaspoon helps cupcakes rise evenly
• Baking soda: half teaspoon contributes to the texture and helps activate acidity
• Salt: half teaspoon balances the sweetness
• Buttermilk: half cup adds moisture and a slight tang, or make your own with milk and lemon juice (see substitutions)
• Vegetable oil: half cup keeps the cupcakes moist without overpowering flavor
• Large eggs: two bind ingredients and create light crumb, ideally at room temperature
• Vanilla extract: one teaspoon enhances the overall taste, choose pure extract for best aroma
• Brewed coffee: half cup deepens the chocolate flavor, freshly brewed is best
• Unsalted butter (for buttercream): two sticks softened ensures fluffy frosting without extra saltiness
• Powdered sugar: three and a half cups creates a silky smooth texture, sift it for best results
• Heavy cream: three tablespoons lightens the frosting and adds creaminess
• Vanilla extract (buttercream): one teaspoon adds depth to the sweetness
• Orange gel food coloring: gives the frosting its signature Halloween hue without watering it down
• Salt (buttercream): quarter teaspoon balances sweetness in the buttercream

Instructions

Prepare the Chocolate Cupcake Batter:

Preheat your oven to 175°C. Line a twelve-cup muffin tin with paper liners, ensuring each is placed neatly so the cupcakes bake evenly. In a large bowl, whisk flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt thoroughly until combined. This dry mix forms the backbone of the cupcakes’ texture and flavor.

Mix the Wet Ingredients:

In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until completely smooth. Having your eggs and buttermilk at room temperature helps everything blend seamlessly, preventing lumps and encouraging even baking.

Combine Wet and Dry Mixtures:

Gently pour the wet ingredients into the dry mixture. Stir slowly with a spatula or spoon, folding until just combined. Over-mixing here can toughen the cakes by developing gluten, so stop as soon as you see no more flour streaks. Add the brewed coffee, stirring it in until the batter is smooth and fluid.

Bake the Cupcakes:

Divide the batter evenly into the paper liners, filling about two-thirds full to allow room for rising. Place in the oven and bake for eighteen to twenty-two minutes, starting to check at eighteen. They are done when a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.

Cool Before Frosting:

Allow cupcakes to rest in the pan for five minutes, then transfer to a wire rack. Let them cool completely to room temperature before moving onto the frosting to prevent the buttercream from melting or sliding off.

Prepare the Orange Buttercream:

Beat softened butter in a mixer on medium-high speed for about three minutes until pale and fluffy. Slowly add powdered sugar, starting on low speed, then increase speed once incorporated. Add heavy cream, vanilla, salt, and a few drops of orange gel food coloring. Continue beating until the frosting is light and smooth. Adjust the coloring until you reach the perfect bright pumpkin shade.

Frost and Decorate:

Fill a piping bag fitted with a star or round tip with the orange buttercream. Pipe generous swirls onto each cupcake. Add festive Halloween decorations like candy eyeballs or seasonal sprinkles to make them truly spooky and fun.

These cupcakes freeze well if you want to prepare ahead and save time. One of my favorite memories is decorating these treats with my daughter while she wore her witch costume. The orange frosting almost glowed in the dim kitchen light, making the moment magical and unforgettable.

Storage Tips

Store cupcakes in an airtight container at room temperature for up to two days or refrigerate if it’s warm. If refrigerated, allow them to come to room temperature before serving so the buttercream softens and the cake regains its full flavor. For longer storage, freeze unfrosted cupcakes sealed in freezer bags for up to one month. Thaw fully before frosting.

Ingredient Substitutions

You can replace buttermilk with regular milk plus freshly squeezed lemon juice or white vinegar. Let this mixture sit five minutes to thicken and acidify, mimicking buttermilk’s tenderizing effect. Replace brewed coffee with hot water for a caffeine-free option, but note the slight loss in richness. For a burst of natural citrus aroma in the frosting, add a teaspoon or two of grated orange zest.

Serving Suggestions

Pair these cupcakes with warm spiced apple cider or lightly frothed hot chocolate for a cozy, festive touch. Adding a shard of dark chocolate or a drizzle of orange-flavored caramel on top creates an elegant contrast to the creamy frosting. They also match well with fresh fruit salads made from honey lemon or watermelon pineapple with mint for a fresh twist.

Enjoy decorating these festive cupcakes with playful toppings for a memorable Halloween treat.

Common Recipe Questions

→ Pourquoi ma crème au beurre est-elle granuleuse ?

Une crème granuleuse résulte souvent d’un beurre trop froid ou de sucre glace non tamisé. Veillez à bien ramollir le beurre et à tamiser le sucre avant de fouetter.

→ Puis-je préparer les cupcakes à l'avance ?

Oui, les cupcakes se conservent non glacés dans un récipient hermétique une journée à l’avance. Glacez-les juste avant de servir pour une fraîcheur optimale.

→ Comment obtenir des motifs en hauteur avec la crème ?

Il faut une crème épaisse et froide à température ambiante. Utilisez une douille étoile ou ronde pour des tourbillons nets et aérés.

→ Quelle est la meilleure façon de conserver les restes ?

Gardez les cupcakes glacés dans un contenant hermétique à température ambiante jusqu’à 2 jours, ou au réfrigérateur si nécessaire, puis tempérez avant dégustation.

→ Peut-on substituer le babeurre ?

Remplacez le babeurre par ½ tasse de lait additionnée d’1½ cuillère à café de jus de citron ou vinaigre, reposée 5 minutes avant usage.