These cupcakes get a long, descriptive name because one glance isn't enough to tell you that they're anything other than plain chocolate cupcakes. Not that there's anything wrong with that, of course, but the addition of orange gives them a new depth and makes them a bit more interesting than they would otherwise be.

The cake itself actually just has a hint of orange, but even though it is not a very pronounced flavor when compared to the chocolate, it is noticeable enough to make the cake tie in perfectly with the frosting, which does have a very orange-y flavor. The frosting is made mellow, rich and very smooth by the use of cream cheese and is perked up with orange zest and orange juice. There is a small amount of cocoa powder in it, as well. If you want to make the orange flavor in the frosting even more pronounced, add in a 1/4 tsp or so of orange oil in addition to the other ingredients.

Moist cake, luscious frosting, chocolate and orange. What more could you want? Seconds.

Read on for the recipe.

Chocolate Orange Cupcakes
1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Makes 24.

Chocolate Orange Cream Cheese Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)

In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.