Gluten Free Chocolate Orange Cupcakes

12 cupcakes
90 minutes
A dessert ideal for any occasion, especially gluten-intolerant guests. These cupcakes have lashings of rich chocolate, flavoured with zesty orange.
Follow our simple recipe to make luscious, zingy cupcakes. Combine chocolate and orange infused sponge with dark chocolate buttercream icing, topped with a chocolate and Valencian Orange drizzle.
Recipe Ingredients
How to Prepare
Your cupcakes should keep for about 3 days stored in an airtight container at room temperature.  
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Recipe Ingredients

For the Sponge
150 gGluten Free Plain Flour
1.25 gXanthan Gum (1/4 tsp)
5 gDr. Oetker Baking Powder (1 tsp)
5 gDr. Oetker Bicarbonate of Soda (1tsp)
50 gGround Almonds
50 gDr. Oetker Fine Dark Cocoa Powder
150 gDark Brown Sugar
2Medium Eggs (beaten)
100 gNatural Yogurt
100 mlVegetable Oil
5 mlDr. Oetker Valencian Orange Extract (1 tsp)
10 gOrange Zest (1 orange)
For the Buttercream
150 gUnsalted butter
450 gIcing Sugar
100 gDr. Oetker Dark Chocolate
For the Chocolate Orange Drizzle
50 gDr. Oetker Dark Chocolate
50 mlDouble Cream
5 mlDr. Oetker Valencian Orange Extract (1 tsp)

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Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Bicarbonate of Soda (1tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder
Picture - Dr. Oetker Valencian Orange Extract (1 tsp)
Picture - Dr. Oetker Valencian Orange Extract (1 tsp)

For the Sponge

First things first up, make the sponge; preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.


Place the flour, xanthan gum, Baking Powder, Bicarbonate of Soda, ground almonds, Cocoa Powder and Sugar in a large bowl and mix together. Make a well in the centre.
In a separate bowl mix together the eggs, milk, oil and Orange Extract and zest. Pour the wet mixture into the well in the centre of the dry ingredients and gently begin the fold together. Mix together until all combined and your mixture is smooth.


Divide the mixture evenly between the 12 cupcakes cases. Bake the cupcakes for 20-25 minutes until risen and when a skewer is inserted into the centre of a cupcake it comes out clean. Leave to cool in the tin for 10 minutes and then remove from the tins and place on a wire rack to cool completely.


For the Buttercream

Once your cupcakes have cooled, let’s make the buttercream. Break the Chocolate into a microwavable bowl and melt for 30 seconds and then in 20 second intervals until it has melted.


Pop the butter into a large bowl and beat until softened and lighter in colour. Add the icing sugar in 3 intervals making sure it is mixed through after each addition. Pour in the melted chocolate and whisk your buttercream until light and fluffy, add a tsp of milk if it is too firm. 


For the Chocolate Orange Drizzle

Place your chocolate, cream and Orange Extract into a microwaveable bowl and heat for about 20 seconds, then mix. Return to the microwave and continue to heat for 10-second intervals, mixing in between, until the mixture is smooth and completely melted.


To Decorate

Pop your chocolate buttercream into a piping bag fitted with an open star nozzle. Pipe a swirl of buttercream onto each cupcake. 


Drizzle over the chocolate orange sauce using a spoon. Finish your cupcakes with a sprinkling of orange zest for a splash of colour!


  • Your cupcakes should keep for about 3 days stored in an airtight container at room temperature.