CHOCOLATE-ORANGE CUPCAKES
Chocolate and orange are a natural together. This is a really easy recipe that will wow your guests.
Provided by Basildon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
- Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
- Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
- Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
- Decorate cooled cupcakes with icing.
- Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 54.7 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 10.9 g, Sodium 60 mg, Sugar 46.1 g
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Line 12 standard muffin cups with paper liners.
- In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
- Sift the flour, baking powder, baking soda, and salt together into a bowl.
- Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Whisk in the buttermilk and vanilla, then the dissolved cocoa.
- Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups filling each about half full.
- Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
- Let cool completely on a wire rack.
- Remove the cupcakes from the pan.
- To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
- Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
- Beat in the melted chocolate until combined.
- Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
- Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Nutrition Facts : Calories 367.9, Fat 20.4, SaturatedFat 12.6, Cholesterol 82.2, Sodium 142.4, Carbohydrate 45.1, Fiber 1.1, Sugar 33.7, Protein 3.3
CHOCOLATE ORANGE CUPCAKES
Treat family and friends to these decadent cupcakes with chocolate orange-flavoured sponge and buttercream topping. Decorate with orange zest and chocolate
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
- Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
- Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.
Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 37 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.24 milligram of sodium
CHOCOLATE ORANGE CUPCAKES WITH LIMONCELLO FROSTING
Giada De Laurentiis' recipe. This uses a chocolate cake mix. You can buy candied orange peel at the store or make your own using one of Recipezaar's. The Limoncello can be substituted by lemon juice but the lemon flavor is more intense by using the liqueur.
Provided by mary winecoff
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Make cupcakes: Mix the chocolate cake mix according to instructions substituting orange juice for the water.
- Toss the chocolate chips with the flour.
- Fold the chocolate chips and the candied orange peel into the chocolate mixture.
- Line the muffin pan with cupcake liners.
- Fill and bake the cupcakes according to instructions on package.
- Let the cupcakes cool for 1 hour on a wire rack.
- Frosting: Combine all ingredients except the candied orange peel in medium bowl
- Using hand mixer, beat until smooth about 2 minutes.
- Using a small spatula, place 1 Tablespoon of frosting on top of cupcake.
- Top with small sprinkle of candied orange peel.
Nutrition Facts : Calories 442.8, Fat 22, SaturatedFat 7.5, Cholesterol 63, Sodium 397.4, Carbohydrate 62.3, Fiber 2.1, Sugar 45.4, Protein 4.9
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