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Orange Monkey Cupcakes

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Orange Monkey Cupcakes! I once heard someone call Donald Trump, (one of the worst human beings on earth, come and me trump fans) an ‘Orange Monkey’. I’d argue monkeys are far smarter than he is. I have some other creative words to call him. Email me if you’d like to hear them.

Orange Monkey Cupcakes


An orange cupcake filled with chocolate sauce, topped with orange frosting.

Orange Monkey Cupcakes

Orange Monkey Cupcakes

An orange cupcake filled with chocolate sauce, topped with orange frosting.

Serves 20

5 from 3 votes
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Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 203kcal



  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 cup (250 ml) full-cream milk whole
  • 1/2 cup (125 ml) orange juice
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 1/2 cup (175 ml) Chocolate sauce
  • 1/4 cup (100 g) orange sprinkles
  • 6 drops (6 drops) orange food gel


Learn How To Make it! [VIDEO]



  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, orange juice, eggs, oil, orange food gel and orange essence in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting add orange food gel and orange essence to frosting and mix until well combined.
  • Once baked and cooled core the centre and fill with chocolate sauce.
  • Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl. Finish with sprinkles.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 203kcal
Carbonhydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 166mg
Potassium : 52mg
Fiber: 1g
Sugar : 3g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 53mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Gabi May 19, 2021 - 5:04 am

He is irrelevant and, despicable. Let’s not give him an ounce of attention. 🤢🤬
Those cupcakes look awesome!!!

Nick Makrides May 19, 2021 - 8:17 am

Thanks! They taste so good too! Hope you get to give them a try! Nx


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