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.
- Follow the instruction listed below to make the icing:

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

Orange Almond Cupcakes with Fudge Icing
Equipment
- Cupcake Pans recipe makes 24 cupcakes
- Cupcake Liners
- Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- Potato Peeler
- Apple Corer or knife for digging out center of cupcake
Ingredients
Cupcakes
- 3 Cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Cups Granulated Sugar
- 4 Large Eggs Room Temperature
- ⅔ Cup Vegetable or Canola Oil
- ⅔ Cup Whole Milk Room Temperature
- 2 teaspoon Almond Extract
Candied Orange Peels
- 1 Medium Orange
- 2 Cups Sugar
- 2 Cups Water
- ¾ Cup Sugar
Fudge Icing
- 1 Cup Heavy Cream
- ¼ Cup Light Corn Syrup
- 12 Ounces Bittersweet Chocolate, chopped in chunks
- 6 Tablespoons Unsalted Butter, room temperature Softened
- 3 Tablespoon Slivered Almonds, roasted
Filling
- 1 Jar Orange Marmalade
Instructions
Cupcakes
- Preheat oven to 350℉ (180℃)
- Prepare cupcake pans by placing liners in 24 cavities.
- Combine flour, salt and baking powder in a medium-sized bowl. Whisk well. Set aside for later.3 Cups All Purpose Flour, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- In a separate bowl, combine vegetable oil and milk. Set aside for later.⅔ Cup Vegetable or Canola Oil, ⅔ Cup Whole Milk
- Add sugar and eggs to the bowl of a stand mixer. Mix on medium speed for approximately 2 minutes (note a hand mixer or whisk may also be used).2 Cups Granulated Sugar, 4 Large Eggs
- Add almond extract and mix briefly.2 teaspoon Almond Extract
- Add one-third of the flour mixture to the mixing bowl. Mix on low speed until incorporated.
- Add one-half of the milk and vegetable oil to the mixing bowl. Mix until incorporated.
- Add another third of the flour mixture and mix till smooth.
- Add the remaining oil and milk and mix till smooth.
- Finally, add the remaining flour mixture and mix until smooth.
- Fill cupcake liners ⅔ full of batter.
- Bake for 20 - 24 minutes.
Candied Orange Peels (best if made a few days in advance)
- Cut and peel orange 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.1 Medium Orange
- 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.2 Cups Sugar, 2 Cups Water
- Toss the peels in granulated sugar on a baking sheet. Separate the pieces and place on aluminum foil. Allow to dry for a few hours. Peels are best if made a few days in advance.¾ Cup Sugar
Fudge Icing
- Place the chocolate in a bowl.12 Ounces Bittersweet Chocolate, chopped in chunks
- Combine cream and corn syrup and bring to a boil.1 Cup Heavy Cream, ¼ Cup Light Corn Syrup
- Pour cream/corn syrup over chocolate. Let stand 2 - 3 minutes, then whisk until smooth.6 Tablespoons Unsalted Butter, room temperature
- Add softened butter and stir until smooth.
- Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.
Cupcake Assembly
- Using an apple corer, press down into the center of each cupcake about two-thirds of the way. Twist gently, then lift to remove the core.
- Fill the hollowed center of the cupcake with orange marmalade (use a spoon or piping bag)1 Jar Orange Marmalade
- Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice.
- Place candied orange peels and slivered almonds on top of fudge icing.3 Tablespoon Slivered Almonds, roasted
- Enjoy!
TaraLynne says
Yes - a bit more work but well worth it! I'd never had a filled cupcake before - love the idea.