Dark Chocolate and Seville Orange Cacao Marmalade Cupcakes
RECIPES & BAKING
Dark Chocolate & Seville Orange Cacao Marmalade Cupcakes
Deep dark chocolate cupcakes rippled with Seville Orange Marmalade Cacao and finished with glossy chocolate frosting for a rich, bittersweet chocolate-orange bake.
Quick answer:
These chocolate orange cupcakes combine cocoa and dark chocolate with Seville Orange Marmalade Cacao for a deep chocolate flavour lifted by the natural bitterness and citrus character of Seville orange. The recipe makes 12 cupcakes and takes around 40 minutes before cooling and decorating.
Chocolate and orange is one of those combinations that needs very little introduction. Here, though, the orange comes from marmalade rather than orange flavouring, giving these dark chocolate cupcakes a more complex citrus edge.
The cupcakes are gently rippled with The Artisan Kitchen Seville Orange Marmalade Cacao. The bittersweet character of Seville orange works particularly well against dark chocolate, cutting through the richness rather than simply making the cakes sweeter.
Finished with a dark chocolate frosting enriched with a little more marmalade cacao, they are unapologetically chocolatey but still beautifully balanced.
Sarah’s kitchen note
Seville orange and dark chocolate both bring bitterness as well as flavour, which is precisely why they work so well together. The marmalade gives you citrus, fruit and that characteristic Seville edge without turning the cupcake into something overly sweet.
Chocolate Orange Cupcakes with a Marmalade Twist
These aren’t really children’s party cupcakes. The combination of cocoa, melted dark chocolate and Seville orange gives them a deeper, slightly grown-up character.
Sour cream or Greek yoghurt keeps the sponge tender, while the melted chocolate gives it richness. Rather than completely mixing the marmalade cacao into the batter, folding it through gently leaves little pockets and ripples of chocolate-orange flavour.
Recipe at a Glance
Dark Chocolate & Seville Orange Cacao Marmalade Cupcakes
Makes: 12 cupcakes
Prep time: 20 minutes
Bake time: 18 to 20 minutes
Total time: approximately 40 minutes, plus cooling and decorating
Oven: 170°C conventional / 150°C fan
Ingredients
For the Cupcakes
150g plain flour
50g cocoa powder
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine sea salt
125g unsalted butter, softened
150g golden caster sugar
2 large eggs
100g sour cream or Greek yoghurt
1 tsp vanilla extract
100g dark chocolate, approximately 70%, melted and cooled slightly
For the Chocolate Frosting
175g dark chocolate, 60 to 70%, finely chopped
175g unsalted butter, softened
200g icing sugar, sifted
2 tbsp cocoa powder
2 tbsp double cream or milk
Optional Garnish
Candied orange peel shards
Finely grated dark chocolate
A tiny pinch of flaky sea salt
Method
1. Preheat the oven to 170°C conventional / 150°C fan. Line a 12-hole muffin tin with cupcake cases.
2. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl.
3. In a separate bowl, beat the softened butter and golden caster sugar until pale and fluffy. Beat in the eggs one at a time.
4. Mix in the sour cream or Greek yoghurt, vanilla and melted dark chocolate.
5. Gently fold in the Seville Orange Marmalade Cacao, taking care not to completely blend it into the mixture so that some visible ripples remain.
6. Fold in the dry ingredients until just combined. Avoid overmixing.
7. Divide the mixture evenly between the 12 cupcake cases.
8. Bake for 18 to 20 minutes, until the tops spring back lightly when touched. Transfer to a wire rack and allow the cupcakes to cool completely before frosting.
Make the Chocolate Orange Frosting
1. Melt the dark chocolate gently, then set aside until it has cooled but remains fluid.
2. Beat the softened butter until smooth and creamy. Gradually beat in the sifted icing sugar and cocoa powder until light and evenly combined.
3. Beat in the cooled melted chocolate, followed by the double cream or milk, until the frosting is smooth and glossy.
4. Fold or beat in the Seville Orange Marmalade Cacao until evenly distributed through the frosting.
5. Spoon or pipe the frosting onto the completely cooled cupcakes. Finish with candied orange peel, grated dark chocolate or the tiniest pinch of flaky sea salt if you like.
For a beautifully smooth frosting
Let the melted chocolate cool before adding it to the buttercream. If it is too warm, it can soften the frosting and make piping unnecessarily exciting.
Why Seville Orange Works with Dark Chocolate
Sweet orange and chocolate is a familiar combination, but Seville orange brings something rather different. Its characteristic bitterness and acidity give chocolate a sharper citrus contrast, which is particularly useful in a rich bake.
Using marmalade also introduces the flavour of cooked citrus and peel, giving the cupcakes more depth than orange extract alone. Combined with cacao, it sits very naturally alongside dark chocolate.
Chocolate Orange Cupcakes: Frequently Asked Questions
Can you use marmalade in chocolate cupcakes?
Yes. Marmalade works particularly well with chocolate because the citrus acidity and bitterness provide contrast to the sweetness and richness of the cake. It can be folded through the batter as well as used to flavour frosting.
What is the best chocolate for chocolate orange cupcakes?
Dark chocolate works particularly well because it complements the bittersweet character of Seville orange. This recipe uses approximately 70% dark chocolate in the cupcake mixture and 60 to 70% dark chocolate for the frosting.
Why add sour cream or Greek yoghurt to chocolate cupcakes?
Sour cream or Greek yoghurt adds moisture and richness to the batter, helping the finished chocolate cupcakes stay tender.
Can I make the cupcakes ahead?
Yes. The cupcakes can be baked ahead and allowed to cool completely before decorating. Keep them well covered so they remain soft, then add the chocolate frosting before serving.
Bake With The Artisan Kitchen
Seville Orange Marmalade Cacao
Bittersweet Seville orange and cacao make this an unusually versatile marmalade for chocolate baking, desserts and, of course, spreading generously on toast.
Recipe by
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen in Gloucester. She has worked professionally with seasonal fruit since founding The Artisan Kitchen in 2011, creating award-winning jams and marmalades and recipes that explore how preserves can be used beyond the breakfast table.
Looking for more inspiration?
Explore The Artisan Kitchen’s award-winning jams and marmalades for more ways to bake with fruit and citrus preserves.
