Smooth, fluffy buttercream with rich chocolate and bright orange. This is the perfect way to use up those surplus oranges and is such a fresh twist on classic chocolate frosting. Plus, it tastes a lot like those chocolate oranges you never get enough of each year!

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This time last year I shared one of my favorite stumble-upon recipes: chocolate orange sauce. It started me down a path of trying new, random things. Some worked, some didn’t.

This citrus season, as multiple family members are pawning off their surplus oranges on us, I decided to try blending classic chocolate buttercream (which uses cocoa powder) with a variation of my chocolate sauce. It’s similar to my ganache buttercream, except the heavy cream is first steeped in orange peel.

Um, yum.

This was such a delicious frosting! The orange actually comes through more after a few days in the fridge. Or…it’s possible that was because I was still regaining some of the smell and taste I lost from covid when I made this? Who knows.

And yes, I did just sneak that little fact in like it was nothing. Because I’ve been recovered for almost a month and that month has felt like a year and suddenly sharing this tidbit isn’t as scary as it once was.

I was afraid to tell people out of fear of judgment (how could you be so careless???) or mockery (ironic, given how needlessly careful you’ve been) or unfounded revulsion (I’m uncomfortable being around you again…ever). None of that was actually said. It was mostly love and concern and so many wonderful offers to have food delivered to us. But the fear was there, the publicity felt too raw until I got some distance.

So, there you go.

I’m happy to share more if you have questions. But I also don’t want to belabor the point. I’m just so tired of my life being about covid and am ready to move on.

Like move on to cake and cupcakes and buttercream.

How to make chocolate orange buttercream

Plan ahead, since the heavy cream needs to steep.

First, you wash your oranges then peel the zest of two oranges with a potato peeler (and grate the zest of the third orange and set aside).

Bring the cream and peeled zest to a simmer over medium heat—make sure to get some bubbles but don’t boil it. Stir constantly to prevent scalding. Remove from heat, stirring for a couple minutes to prevent a film. Let steep for 1 hour.

Strain the zest from the cream and discard. Add the cream to the baking chocolate and place over a pot of simmering water. Cook on low, stirring constantly, until mostly melted. Remove from heat and stir until smooth. Set aside to cool while you prep the rest of the buttercream (this should be enough time, as the chocolate shouldn’t get too hot as you melt it).

Cream the butter. Add the powdered sugar, one cup at a time, beating until smooth each time.

Add the grated zest, cocoa powder, vanilla, salt, and orange extract (if using—I didn’t find it necessary). Beat until smooth. Add the cooled ganache (refrigerate it for 5 minutes if it’s not cooled yet). Beat on high until smooth.

Taste. If needed, add some orange juice, one tablespoon at a time, until smooth. If it’s a little loose, you can refrigerate it for 10 minutes or try adding a little more powdered sugar or cocoa powder (only do this if truly necessary for taste!). Once you’re happy with the taste, beat on high for 2-3 minutes to fluff up, then on low for one minute (or stir by hand) to release the air bubbles.

Enjoy!

Tips and notes for this recipe

Use extra zest or refrigerate for a stronger orange flavor

I felt that two oranges was enough, but all oranges are different. Mine were homegrown, but store bought or those from older trees usually add a stronger orange flavor. However, you are welcome to add more zest, either to the heavy cream when you steep it or in grated form to the buttercream, but be aware that it will affect the texture of the buttercream. Refrigeration also helps draw out the orange flavor, but it is a pain to plan ahead just for the sake of flavor. That’s why I also note that you can use some orange extract or essence if it’s not orange-y enough.

Plan ahead so you have time to let the cream steep

Because a solid hour is needed to help the cream take on the flavor of the orange zest, plan ahead. You don’t have to make the buttercream immediately afterward, so you can heat the heavy cream when you have time then leave it to steep until you’re ready to continue—but refrigerate it if you won’t be ready to use it within two hours.

Use any kind of baking chocolate or chocolate chips

Dark or semi-sweet baking chocolate is ideal, but any kind of chocolate (baking or chips) should work, as long as it’s capable of being melted. In case there happens to be one that doesn’t melt out there…?

My buttercream tools

Here are my must-have tools I use for making this buttercream. Affiliate links provided.

Stand mixer or handheld mixer

1M piping tips

Reusable silicone piping bags

Large and small offset spatulas

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Chocolate Orange Buttercream

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prep time: 10-15 minutes
cook time: 10-15 minutes (in two segments)
steep time: 1 hour
total time: 1 hour, 30 minutes

yields: about 2 ½-3 cups, enough for 24 cupcakes or a 2-3 layer cake

Ingredients:

3 large oranges, washed
½ cup heavy whipping cream
6 ounces baking chocolate or chips, dark or semi-sweet are ideal
1 ½ cups (3 sticks/12 ounces) unsalted butter, room temperature
5 cups powdered sugar
¼ cup unsweetened cocoa powder
1 tablespoon vanilla extract
¼ teaspoon sea salt (or ½ teaspoon table salt)
optional: ½ teaspoon orange extract or orange essence

Instructions:

First, be sure to wash the oranges with fruit and vegetable wash or diluted white vinegar to remove wax, dirt, and pesticides, since you’ll be using the zest. Use a potato peeler to peel the zest of 2 oranges, trying to avoid getting a lot of the pith (white part). Use a zester or grater to grade the zest of the third orange. Juice half of one orange (you can reserve the rest of the fruit/juice for something else).
Steep the oranges. Place the peeled zest and heavy whipping cream in a small saucepan. Over medium heat, bring the cream to a simmer, stirring constantly to avoid scalding it. Once simmering, remove from heat and set aside. Stir frequently for the first few minutes after removing it so it doesn’t form a skin. Let steep 1 hour. This is a great time to take your butter out to soften.
Once the cream has steeped and has a good orange flavor, strain the cream to remove the zest, pressing on the orange pieces to get all of the flavor out (this helps get a bit of the natural oils as well, which yields a more orange-y flavor).
Make the ganache. Add the cream and chopped baking chocolate (or chocolate chips) to a medium heatproof bowl. Bring 1-2 inches water to a simmer in a medium saucepan, then turn down to low. Set the chocolate over it and stir constantly over low heat, until chocolate is almost all melted. Remove from heat and stir until smooth. Set aside to cool slightly (it shouldn’t be very hot if you cooked it over low heat). Stir occasionally so a skin doesn’t form.
Make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), beat butter on high until smooth, about 30 seconds. Add the powdered sugar, one cup at a time, starting on low then increasing to high for about 30 seconds for each addition. Halfway through, scrape down the sides and bottom of your bowl.
Add the reserved grated orange zest, cocoa powder, vanilla, salt, orange extract (if using--I didn’t and it still tasted great). Beat on low then increase speed to high until smooth, about 30 seconds.
By this point, the ganache should be cooled to room temperature. If not, put it in the fridge for 5 minutes, stirring halfway so it doesn’t harden on top. Add to the buttercream and beat on high for about 1 minute. Taste. Add some of the orange juice, 1 tablespoon at a time, until desired taste and consistency is reached, up to 3 or 4 tablespoons. If the ganache was too warm and the frosting is a little loose, refrigerate for 10 minutes to help firm it up. You can also add a little more powdered sugar or cocoa powder to help thicken it.
Once the taste is to your liking, beat on high for 2-3 minutes to fluff it up, then on low for one minute (or stir with a wooden spoon or rubber spatula ro 1 minute) to help release any air bubbles.

Enjoy! Store leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for 1-2 months. Frosted cakes may be stored at room temperature for 3-5 days, if sealed tightly.