My mom has always been crazy for orange chocolate, but she can’t eat more than a couple bites of any kind of sweet and that’s with coffee. I couldn’t keep her out of these! So bakers beware if your family has a sweet tooth!
Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl.
In another bowl whisk the eggs, white sugar, brown sugar, oil, orange zest, and vanilla together until smooth.
Pour half the wet ingredients and half the buttermilk into the dry mixture and gently whisk for a few seconds.
Add the rest of the buttermilk and wet mixture and switching to a wooden spoon, stir until just combined. (over stirring will result in thin batter)
Divide the batter evenly into 12 greased or lined muffin cups and bake for 18-20 minutes, or until toothpick comes out clean when stuck in the middle. Cool completely before frosting.
To make frosting, beat the butter until creamy, then add in powdered sugar 1 cup at a time. Scrape bowl edges, add in the orange and vanilla extract, and milk. Mix until fully combined.
Notes
You can use 6 drops of essential oil or 4 teaspoons of orange zest in place of the extract. • You can make you own buttermilk by adding 1 1/2 Teaspoons of lemon juice into a liquid measuring cup, filling with milk up to the 1/2 cup line, and letting sit 5 minutes before using.