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
These moist chocolate orange cupcakes are made with a decadent chocolate orange frosting, and are garnished with a candied orange slice.
Provided by Chelsey White
Categories Cupcakes
Time 1h14m
Number Of Ingredients 22
Steps:
- Begin by preheating oven to 350°F / 175°C. Place 12 cupcake liners in cupcake pan.
- Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into a large bowl and set aside.
- In a separate, large bowl, whisk together 3/4 cup orange juice, 2 large eggs, 1/3 cup vegetable oil, 1 Tbsp fresh orange zest, 1 tsp vinegar, and 1 tsp orange emulsion or extract. Mix until combined.
- Pour the dry ingredients into the wet ingredients and mix together with a whisk or rubber spatula just until the batter in smooth.
- Fill cupcake liners 2/3 full and bake for about 18-21 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.
- While the cupcakes cool, make the orange chocolate buttercream. Beat 1/4 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth.
- Mix in 1 Tbsp fresh orange zest, 1 tsp orange emulsion or extract, and 1/4 tsp salt on a low speed.
- Slowly mix in 1/2 cup powdered sugar, 1/4 cup dark cocoa powder, and 3 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Mix in 1/4 cup of cooled, melted dark chocolate.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.
- If desired, remove the center of each cupcake with a small knife and fill with 1 Tbsp of orange marmalade.
- Pipe a rosette on top of the marmalade with the orange chocolate buttercream using a Wilton 1M piping tip.
- Garnish with a sprinkle of fresh orange zest and an orange peel spiral.
Nutrition Facts : Calories 285 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 226 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE ORANGE CUPCAKES
Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream. -Shirley Brazel, Coos Bay, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 cupcakes.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 274mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE ORANGE CUPCAKES
Fluffy and moist Chocolate Orange Cupcakes topped with a rich whipped chocolate ganache frosting. A combination of orange extract, orange zest and two kinds of chocolate make these cupcakes extra flavorful and delicious!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 2h10m
Number Of Ingredients 18
Steps:
- Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined (the chocolate chips should be completely melted). Add sour cream, oil, eggs, sugar, extracts, and orange zest and whisk until well combined. Add the flour mixture and whisk until combined. If necessary, use a rubber spatula to scrape the sides and bottom of the bowl.
- Fill the prepared muffin cups about two-thirds to three-quarters full. Depending on the size of your muffin cups you might have a few tablespoons of batter leftover.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few crumbs attached, but no raw batter. Be careful not to overbake. Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes from the pan and place them directly on the rack to cool completely. Meanwhile, proceed with the frosting.
- Place the chocolate chips in a medium sized bowl, set aside.
- Place the cream in a small saucepan and bring it to a gentle simmer over medium heat (not a rolling boil), bubbles should be forming around the outside of the pan. Immediately pour the warm cream over the chocolate chips and allow the mixture to sit undisturbed for 2 minutes.
- After two minutes, use a whisk to stir the mixture until smooth and glossy. Whisk in orange extract. Place the bowl of ganache in your refrigerator for 1-2 hours, until thickened to a consistency similar to a thin nut butter or Nutella.
- Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy and lightened in color - this happens fairly quickly. The frosting will be thick. Transfer the frosting to a piping bag and pipe the frosting onto the cooled cupcakes. Garnish with sprinkles.
Nutrition Facts : Calories 319 kcal, Carbohydrate 33 g, Protein 4 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 118 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE ORANGE CUPCAKES WITH LIMONCELLO FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- To make the cupcakes: mix the chocolate cake mix according to package 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 the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting.
- To make the frosting: combine all the ingredients except the candied orange peel in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake. Top with a small sprinkle of candied orange peel.
CHOCOLATE CHOCOLATE CHIP CUPCAKES
Make and share this Chocolate Chocolate Chip Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly butter or line muffin pan with papers; set aside.
- In bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In separate bowl, beat egg; mix in milk, brown sugar, butter, corn syrup, lemon juice and vanilla.
- Pour wet ingredients over dry; mix until smooth. Stir in chocolate chips.
- Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted in centre comes out clean. Transfer to rack to cool.
- Tips: Decorate cooled cupcakes with your favourite icing. Add sprinkles or candies if you like.
Nutrition Facts : Calories 259.7, Fat 11.1, SaturatedFat 6.6, Cholesterol 34, Sodium 292.2, Carbohydrate 39.8, Fiber 2.4, Sugar 21.9, Protein 4.2
CHOCOLATE CHIP CUPCAKES
These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired.
Nutrition Facts : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE FROSTING
Categories Cake Mixer Chocolate Dessert Bake Kid-Friendly Halloween Orange Fall Winter Birthday Shower Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest, and vanilla.
- Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.
- Fold in 1/2 cup chips and divide batter among lined muffin cups.
- Bake in middle of oven until pale golden and a tester comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack to cool completely.
- Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chips, whisking until smooth. Spread frosting on cupcakes.
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