Almond Orange Cupcakes with Fudge Icing

These Almond Orange Cupcakes with a rich fudge topping are a delightful surprise. The combination of chocolate and orange creates an unforgettable pairing, where the creamy richness of chocolate beautifully contrasts with the bright, zesty acidity of orange. Topped with a sprinkle of toasted almonds for a satisfying crunch, these cupcakes are a treat that’s sure to amaze your taste buds.

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I was never a big cupcake-lover until I started adding sweet surprises to the centers—like nuts, jams, fruit compotes, or Bavarian cream. The fillings elevate the flavor and texture of your creation, so have fun experimenting with flavors to delight your friends and family!

The fudge icing on these almond orange cupcakes is a fantastic addition to any dessert repertoire. I use it daily in the bakery for both icing and filling cakes, and my customers love it for its balanced sweetness—not too sugary and not bitter. An added bonus is how easy it is to work with, making it perfect for smooth piping!

Tips for Making the Almond Orange Cupcakes

Candied Orange Peels

• Make the candied orange peels a few days in advance as this will allow the peels to dry properly. Follow the steps below to make the candied peels:
  • Cut and peel the oranges into 4 vertical segments. Remove the inner fruit and most of the white pith (the pith is too bitter to use). Cut into ¼-inch-wide strips.
  • Place peel pieces in a pot with boiling water and boil for 10 minutes. Drain and rinse the peels.
  • Bring 2 cups sugar and 2 cups water to boil - stirring to dissolve sugar. Add peel. Reduce heat; simmer until peel is very soft, about 35 - 40 minutes. Drain.
  • Toss the peels in ¾ cup of sugar on a baking sheet. Separate the pieces and place on aluminum foil and allow to dry. Peels are best if made a few days in advance.

Fudge Icing

• Use a high-quality, bittersweet chocolate. You may also use packaged chocolate chips. If you do, I recommend softening the chips for 30 seconds at half-power in the microwave as they will not melt as easily as a quality chocolate.
  • Follow the instruction listed below to make the icing:
    • Place the chopped chocolate in a microwave-safe bowl.
    • Combine cream and corn syrup in a medium-sized saucepan and bring to a boil.
      Stir occasionally so the ingredients do not scorch.
    • Pour cream/corn syrup over chocolate. Let stand 2 - 3 minutes, then whisk until smooth.
    • Add softened butter and stir until smooth. Heat in the microwave at 10 second bursts if the butter does not fully incorporate.
    • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately one-half hour). The icing may be heated in a microwave at 50% power in 10 second increments to soften should it become too hard to spread.

How to fill the cupcakes

Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake. Fill the hollowed center of the cupcake with orange marmalade (use a spoon or piping bag)

📋 Recipe