Oranges is a common theme in Chinese New Year with Mandarin oranges being exchanged during house-visiting. Inspired by this tangy, citrusy flavour, I have came up with these Chocolate Orange Cookie Cups. I made them mini as they make easy bites for my relatives and friends!

Chocolate Orange is a unique, intriguing flavour that deserves attention. However, it truly takes the right combination of citrusy and chocolatey richness to execute it well. Therefore, I chose 60% dark chocolate and a touch of sea salt to complement the citrus tone in these Chocolate Orange Cookie Cups.

Furthermore, you can choose to make them with tart shells instead of cookie cups!

In additon, do feel free to use your 12-muffin cup to make larger Chocolate Orange Cookie Cups. This recipe is available by clicking this sentence!

The recipe as per-follow is based on a 24-muffin cup to yield these minis. You might have noticed that the recipe is quite similar to the 12-muffin cup except with modifications to the filling as well as the bake time. Nonetheless, I thought to share this Chocolate Orange Cookie Cup recipe as it is refreshing and to help people out with their 24-muffin moulds!

Without further ado, the recipe.

Chocolate Orange Cookie Cups Recipe
by Javier Tan February-04-2021

A pleasant touch of citrus matched with indulgent dark chocolate, these Chocolate Orange Mini Tarts are easy to eat and enjoy!


For Cookie Cups:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
  • 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour, Sifted
  • 3 Pieces of Digestive Biscuits, Smashed in Ziploc / Plastic Bag
  • 2 Tablespoons or 20g of Cocoa Powder, Sifted
  • 1/3 Cup + 1 Teaspoon or 80g of White Granulated Sugar
  • 1 Large Egg, approx 55g (Weight taken with shell)
  • 1/4 Tsp or 1.4g of Table Salt

For Dark Chocolate Filling + Filling:

  • 1/2 Cup or 120g of Heavy Whipping Cream
  • Approx 1/2 Cup or 130g of Semisweet or Bittersweet Chocolate Chips
  • Sprinkle of Sea Salt (optional)
  • 50-60g of Orange Fruit Preserves / Jams


  1. Preheat the oven to 180 degrees C and lightly coat the 24-mini muffin pan with vegetable oil or use paper liners.
  2. Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
  3. Then, add in salt and egg and mix well.
  4. Sift in the flour and cocoa powder before adding the digestive biscults and folding them altogether into the batter.
  5. For each portion, roll into a ball (approx 13 – 18g) and flatten it either with a rolling pin or by hand and transfer it to the muffin tin.
  6. Shape the dough in the muffin tin starting from the base to the sides, making it as even as possible.
  7. Then, bake for 12-15 minutes or slightly puffed up.
  8. Once out of the oven, use the base of a spoon  or anything rounded to shape the dough gently into a tart shape. Then, let it cool for 30 minutes before knocking the shells out.
  9. While waiting for the cooling, heat up the heavy whipping cream for 3-4 minutes in a saucepan at medium low heat until it bubbles slightly. Pour the chocolate chips into the heavy whipping cream and set the saucepan aside.
  10. Then, you can choose to stir in the orange preserves / jam, or to assemble them with a chocolate base and orange top!
  11. Assemble and serve!


  • Prep time: 45
  • Cook time: 15
  • Total time: 1
  • Yield: 24 – 30 Mini Chocolate Orange Cookie Cups!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten within 5 days!
  3. Store refrigerated in fridige for up to 5 days, or room temperature for up to a day.
  4. Feel free to ask if you need help!

– Bakeomaniac, Javier Tan