Best Chocolate Orange Cupcakes With Limoncello Frosting Recipes

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CHOCOLATE ORANGE CUPCAKES



Chocolate Orange Cupcakes image

Make and share this Chocolate Orange Cupcakes recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 35m

Yield 9 cupcakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semi-sweet chocolate chips
confectioners' sugar

Steps:

  • In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel 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.

Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 3.4, Sodium 299.4, Carbohydrate 38.9, Fiber 2, Sugar 18.3, Protein 3.2

CHOCOLATE ORANGE CUPCAKES



Chocolate Orange Cupcakes image

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

3 tablespoons Dutch-processed cocoa powder
1/4 cup hot water
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 orange
2 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup buttermilk, at room temperature
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled to room temperature
6 ounces bittersweet chocolate
1 cup unsalted butter, at room temperature
2 cups confectioners' sugar

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

ORANGE CHOCOLATE CUPCAKE RECIPE BY TASTY



Orange Chocolate Cupcake Recipe by Tasty image

Here's what you need: oranges, chocolate cake mix, eggs, oil, orange juice, cream cheese, vanilla extract, orange zest, butter, powdered sugar

Provided by Dhruv Vohra

Yield 12 servings

Number Of Ingredients 10

3 oranges
1 box chocolate cake mix
3 eggs
½ cup oil
1 cup orange juice
4 oz cream cheese, room temperature
1 teaspoon vanilla extract
¼ teaspoon orange zest, plus more for garnish
8 tablespoons butter, room temperature
1 ¼ cups powdered sugar

Steps:

  • Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
  • Juice the orange, reserve for the cake mix.
  • Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
  • Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
  • Bake 25 minutes.
  • In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
  • Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 51 grams, Fat 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 33 grams

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