CHOCOLATE ORANGE CUPCAKES
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
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
CREME-FILLED CHOCOLATE ORANGE CUPCAKES
This was the winning recipe from the television show, Cupcake Wars. It was featured in our August/September 2010 issue, submitted by member Candace d'Obrenovic, thanks to VegNews magazine and vegan chef Chloe Coscarelli.
Provided by Vegetarian Network
Categories Dessert
Time 50m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 585.7, Fat 24.2, SaturatedFat 12.3, Sodium 136.2, Carbohydrate 95.8, Fiber 2.9, Sugar 78.8, Protein 3.2
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
ORANGE-FILLED CHOCOLATE CUPCAKES WITH FONDANT
Looking for a delicious dessert made using Betty Crocker® devil's food cake mix and whipped fluffy white frosting? Then check out these orange flavored chocolate cupcakes with fondant - the perfect treat to please your guests with!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 330, Carbohydrate 54 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 42 g, TransFat 1 1/2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love