Dark Chocolate Cupcakes with Blood Orange Cream Cheese Frosting

Cupcakes Adapted from: Valrhona

Frosting Adapted from: Sugar Spun Run

Yield: 18–24 cupcakes, depending on size



  • 1 cup hot coffee
  • ¼ cup Valrhona (or other Dutch-process) cocoa powder*
  • 2 Tbsp black cocoa*
  • 1 cup whole milk
  • 1 cup neutral oil
  • 2 eggs
  • 2 ¼ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt


  • 4 cups (500g) confectioners’ sugar
  • 1 stick (4oz or 113g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • 1 tsp LorAnn Blood Orange Oil
  • ¼ tsp salt
  • Gel food colouring, optional

*If you don’t have black cocoa on hand, you can simply use all Dutch-process cocoa powder.


  1. Heat oven to 350°F. Line cupcake pans with paper liners (or just grease ‘em if you like naked cupcakes).
  2. In a large bowl, whisk coffee, cocoa powder, and black cocoa to dissolve cocoa. Mix milk and oil in a small bowl, then add to coffee/cocoa mixture. Next, add eggs. Set aside.
  3. Sift flour, granulated sugar, baking powder, baking soda, and salt into a medium bowl. Fold dry mixture into wet ingredients in large bowl and beat until smooth.
  4. Fill cupcake wells 2/3 full with batter.
  5. Bake for 10–15 minutes, depending on cupcake size. Cupcakes are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  6. Cool cupcakes completely.
  7. Once the cupcakes are totally cool, make the frosting. First, sift the confectioners’ sugar. Set aside.
  8. In the bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until creamy and free of lumps.
  9. Add blood orange oil and salt, mixing well to combine.
  10. With the mixer on low, gradually add the confectioners’ sugar, mixing until the everything is combined.
  11. Stir in food colouring, if desired. (We made our frosting light orange to highlight the flavor profile.)
  12. Pipe or spread frosting on the cooled cupcakes.
  13. Refrigerate the cupcakes until you’re ready to serve them.

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