Creme Filled Chocolate Orange Cupcakes Recipes

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange zest and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick)., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

Steps:

• Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
• In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
• Pour wet ingredients into dry mixture and whisk until thoroughly combined.
• Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
• Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
• Remove from oven and allow to cool on a wire rack.
• For the filling, combine first 3 ingredients in the bowl of a standard mixer.
• Beat on medium-high speed until combined.
• With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
• For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
• Whisk in coconut oil until smooth.
• If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
• In a small saucepot, place the orange peels and add ½ cup water.
• Bring to a boil and let cook for 5 minutes.
• Drain the water, place the peels back in the pot, and refill with ½ cup water.
• Bring the water to a boil again, let cook for 5 minutes, and drain.
• Repeat this process one more time to release the bitterness from the orange peels.
• Bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
• Remove from heat, spread peels out to cool on parchment paper.
• Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
• Store in refrigerator or freezer.
• When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
• Spread Chocolate Ganache evenly over each cupcake.
• Top with two slices of Candied Orange Peel, if using.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
• Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
• Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
• Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
• Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
• Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

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.

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Bake cupcakes as directed on box, using water, oil and eggs. Cool completely, about 30 minutes.
• Meanwhile, in large microwavable bowl, place marshmallows and 1 tablespoon of the water. Microwave uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Fold in 3/4 cup of the powdered sugar. Stir in vanilla.
• Generously grease hands and counter with some of the shortening. Turn marshmallow mixture onto counter. Sprinkle 1 cup of the powdered sugar over marshmallow mixture and knead as you would dough. Continue to add the remaining 2 1/4 cups powdered sugar, greasing hands and counter often to prevent sticking. If fondant begins to tear, it is too dry; add remaining water, 1/2 teaspoon at a time, and knead until fondant forms a firm, smooth, elastic ball that will stretch without tearing, about 8 minutes. Wrap fondant in a double thickness of plastic wrap, squeezing out any air; set aside.
• In small microwavable bowl, place 2/3 cup of the frosting; set aside. To the remaining frosting, add 4 drops of the yellow food color, 2 drops of the red food color and the orange extract; stir until uniformly tinted. Fit round tip in decorating bag (opening about 1/8 to 1/4 inch in diameter). Spoon frosting into decorating bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and frosting comes to the top (filling cupcake with about 1 tablespoon frosting). Repeat with remaining cupcakes.
• Microwave reserved 2/3 cup frosting uncovered on High 10 seconds or just until melted. Spoon 1 scant teaspoon frosting on top of each cupcake; spread evenly, using back of spoon.
• Cut fondant in half; rewrap other half. (When not working with fondant, keep it covered with plastic wrap to prevent it from drying out.) On surface dusted with powdered sugar, roll fondant until 1/8 inch thick. Using 3-inch round biscuit or scalloped cookie cutter, cut 12 rounds, rerolling if necessary. Wrap remaining scraps of fondant in plastic wrap; set aside for decorating. Drape 1 fondant round over each of 12 cupcakes, gently shaping over top. Repeat with remaining fondant and cupcakes.
• Tint a walnut-size piece of reserved fondant with green food color; wrap in plastic wrap. Tint remaining fondant scraps orange with remaining 6 drops of the yellow food color and remaining 3 drops of the red food color; roll until 1/8 inch thick. Using 1-inch pumpkin-shaped cookie cutter, cut out pumpkin shapes. Moisten fondant on each cupcake and arrange cutouts on top.
• Pinch small pieces of green-tinted fondant and shape into small oblong stems; moisten tops of orange fondant pumpkins and arrange green stems on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 20 standard-sized muffin cups with muffin liners and spray lightly with cooking spray.
• Mix butter for cupcakes in a large bowl with an electric mixer until creamy, about 2 minutes. Add sugar and beat for 2 more minutes. Add eggs, one at a time, mixing after each addition until incorporated. Mix in orange zest.
• Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add flour mixture to the butter mixture in 2 batches, alternating with the milk, beating batter briefly after each addition. Mix in orange juice. Pour batter into the prepared muffin cups until they are about 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 18 to 22 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Meanwhile, put a mixing bowl in the freezer for 10 minutes.
• Remove bowl from the freezer and add heavy cream, sugar, and vanilla for filling. Whip with an electric mixer until stiff peaks form (make sure they don't fall over), 3 to 5 minutes. Don't overmix or your whipped cream will start separating and turning into butter. Put filling in the refrigerator until ready to use.
• Cream softened butter for frosting with an electric mixer for 3 minutes. Reduce speed to low and gradually mix in powdered sugar. Beat for 2 minutes. Mix in milk, vanilla, and salt.
• Use a serrated knife to make a 3/4-inch hole in the center of each cooled cupcake. Fill the holes with filling and frost the tops with frosting. Garnish each cupcake with an orange peel.