Chocolate-Orange Cupcakes

Forget going out to eat or ordering takeout every time you crave American food. Try making Chocolate-Orange Cupcakes at home. This side dish has 419 calories, 4g of protein, and 22g of fat per serving. For 74 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe from Leites Culinaria requires baking powder, baking soda, bittersweet chocolate, and confectioners' sugar. 230 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. With a spoonacular score of 20%, this dish is not so great. Similar recipes are Eggless Orange Chocolate Cupcakes | Vegan Cupcakes, Chocolate Cupcakes with a Chocolate, Orange and Clove Infused Ganache Filling and a Chinese Spiced Tea Buttercream, and Chocolate Orange Cupcakes.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350°F (175°C). Line 12 standard muffin cups with paper liners.2. 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 handheld grater, grate the zest from the orange into the bowl. Set aside.3. 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.4. 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.5. To make the frosting, melt the chocolate 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.6. Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

 

Step by step:

1. Preheat the oven to 350°F (175°C). Line 12 standard muffin cups with paper liners.

2. 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 handheld grater, grate the zest from the orange into the bowl. Set aside.

3. In a large bowl, whisk together the eggs and granulated sugar until well combined.

4. Whisk in the buttermilk and vanilla, then the dissolved cocoa.

5. Whisk in the melted butter, then the dry ingredients.

6. Using a tablespoon, divide the batter among the muffin cups filling each about half full.

7. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.

8. Let cool completely on a wire rack.

9. Remove the cupcakes from the pan.

10. To make the frosting, melt the chocolate 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.

11. Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Nutrition Information:

covered percent of daily need