Chocolate Covered Orange Cupcakes

So, when it’s mom’s birthday, I really need to get creative.

She always says things like, “Don’t tempt me with desserts!”

But…when it’s your birthday, you have to have dessert. I mean, not having one would be a sin, right?

So, I decided to go with something healthy. I figure at this point, if I can eat it, then she will know it’s not entirely bad for you.

In my search, I found a recipe for orange cupcakes and my interest peaked. Then I thought…chocolate goes really well with orange…so, here we are.

This is what you’ll need and, trust me, you will not be disappointed.


  • 1 1/2 cups gluten-free flour
  • 4 T date sugar + 1-2 T coconut flakes (these are what help bind the batter, so you can use replacements if needed)
  • 1/4 t sea salt
  • 1 t baking powder
  • 1/2 t baking soda
  • 2 T fresh orange zest
  • 2 T light olive oil or vegetable oil
  • 1 T raw organic agave or honey
  • 1 cup fresh squeezed orange juice at room temperature
  • 1 egg
  • 2 t bourbon vanilla
  • 1 cup dark chocolate (you can use a good baking chocolate that’s lightly sweetened or a sugar-free bar)

Preheat the oven to 350.
In a bowl, mix all of the dry ingredients together (all the way through the baking soda).
In a separate bowl, mix all of the wet ingredients together.
In a mixer, combine the wet and dry ingredients on a medium speed for about 2 minutes.
Let the mixture sit and in the meantime line 12 muffin tins with liners.
Spoon the mixture in each liner evenly, then bake in the oven for 20-25 minutes.

This will prevent the cupcakes from rising evenly.

Let cool on a wire rack or plate and in the meantime heat up the cup of chocolate in a double boiler.
Dip or spread each cupcake with the chocolate and you’re good to go!

I apologize for the lazy picture….

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