Chocolate Orange Cupcakes Recipes

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CHOCOLATE ORANGE CUPCAKES



Chocolate Orange Cupcakes image

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

3/4 cup all purpose flour (98g)
3/4 cup granulated sugar (150g)
1/3 cup baking cocoa powder (30g)
1/2 tsp baking soda (3g)
1/2 tsp fine salt (2g)
3/4 cup orange juice (180g)
2 large eggs, room temperature (112g)
1/3 cup vegetable oil (75g)
1 Tbsp fresh orange zest (3g)
1 tsp white vinegar (4g)
1 tsp orange emulsion or extract (4g)
1/4 cup unsalted butter, room temperature (56g)
1 Tbsp fresh orange zest (3g)
1 tsp orange emulsion or extract (4g)
1/4 tsp fine salt (1g)
1/2 cup powdered sugar (62g)
1/4 cup dark cocoa powder (22g)
3 Tbsp cup heavy cream (45g)
1/4 cup dark chocolate, melted and cooled (45g)
3/4 cup orange marmalade
3 Tbsp fresh orange zest (9g)
12 orange peel spirals

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 Orange Cupcakes image

Moist chocolate orange cupcakes topped with chocolate orange buttercream and a piece of Terry's chocolate orange

Provided by thebakingexplorer

Categories     Dessert

Time 45m

Number Of Ingredients 14

175 g Butter or baking spread (softened, unsalted)
175 g Caster sugar
3 Eggs (large)
2 tsp Orange extract
150 g Self raising flour
25 g Cocoa powder
A pinch of baking powder
200 g Butter (softened, unsalted)
350 g Icing sugar
50 g Cocoa powder
2 tsp Orange extract
1 1/2 tsp Milk
12 segments of Terry's chocolate orange
Orange sprinkles (optional)

Steps:

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
  • For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
  • Add the eggs and orange extract and whisk them in well
  • Then gently whisk in the self raising flour, baking powder and cocoa powder
  • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
  • Make the buttercream by mixing together the butter, cocoa powder and icing sugar, then add the orange extract and milk, and mix until smooth. You can do this by hand, but an electric whisk are stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
  • Spread or pipe the buttercream on top of the cupcakes
  • Decorate with the Terry's chocolate orange segments and orange sprinkles
  • Store in an airtight container in a cool place and eat within 3 days

Nutrition Facts : Calories 469 kcal, Carbohydrate 56 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 108 mg, Sodium 241 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

CHOCOLATE-ORANGE MERINGUE CUPCAKES



Chocolate-Orange Meringue Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 17

1/2 cup unsweetened cocoa powder
1/2 cup whole milk
1/2 cup water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream
2 large egg whites
1/2 cup sugar
Pinch of cream of tartar
Orange gel food coloring, for tinting

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
  • Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
  • Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
  • Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.

CHOCOLATE ORANGE CUPCAKES



Chocolate Orange Cupcakes image

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

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 grated orange zest
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar

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.

SUNKEN CHOCOLATE-ORANGE CUPCAKES



Sunken Chocolate-Orange Cupcakes image

Provided by Sara Foster

Categories     Cake     Food Processor     Chocolate     Dessert     Kid-Friendly     High Fiber     Orange     Fall     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 7

1 cup blanched almonds
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
4 large eggs, separated
1 cup sugar, divided
2 teaspoons finely grated orange peel
Whipped cream or vanilla ice cream

Steps:

  • Preheat oven to 350°F. Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground.
  • Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes. Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture.
  • Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold egg-white mixture into chocolate mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Serve warm with whipped cream or ice cream. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm in microwave in 10-second intervals before serving.

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

CHOCOLATE-ORANGE CUPCAKES



Chocolate-Orange Cupcakes image

Chocolate and orange are a natural together. This is a really easy recipe that will wow your guests.

Provided by Basildon

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 17

½ cup all-purpose flour
½ cup white sugar
5 tablespoons white sugar, divided
1 teaspoon baking powder
3 tablespoons unsalted butter
½ cup milk
2 ounces dark chocolate, melted
1 egg
1 orange, juiced
3 tablespoons white sugar
½ cup unsalted butter, softened
1 tablespoon unsalted butter, softened
9 ounces confectioners' sugar
2 tablespoons milk, or more as needed
2 ounces white chocolate, melted
1 orange, zested
4 ounces orange-flavored chocolate

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
  • Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
  • Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
  • Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
  • Decorate cooled cupcakes with icing.
  • Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 54.7 g, Cholesterol 48 mg, Fat 17.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 10.9 g, Sodium 60 mg, Sugar 46.1 g

CHOCOLATE ORANGE CUPCAKES WITH LIMONCELLO FROSTING



Chocolate Orange Cupcakes with Limoncello Frosting image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 24 cupcakes

Number Of Ingredients 11

1 box chocolate cake mix
Orange juice (instead of water in cake mix)
1 cup chocolate chips
1 teaspoon all-purpose flour
1 cup diced candied orange peel (about 8 ounces)
2 cups powdered sugar
1 stick (1/2 cup) butter, softened
2 tablespoons limoncello*
2 tablespoons orange juice
1 orange, zested
1/4 cup finely diced candied orange peel, for garnish

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-ORANGE CUPCAKES



Chocolate-Orange Cupcakes image

Try our sweet and citrusy Chocolate-Orange Cupcakes. This Chocolate-Orange Cupcake recipe takes under one hour and a half to make and serves 24.

Provided by My Food and Family

Categories     Home

Time 1h23m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 Tbsp. orange zest, divided
3 oz. BAKER'S Semi-Sweet Chocolate
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; blend in dry pudding mix and 2 tsp. orange zest. Spoon into 24 paper-lined muffin cups.
  • Bake as directed on package for cupcakes. Cool completely.
  • Melt chocolate as directed on package; cool slightly. Beat cream cheese, marshmallow creme and remaining orange zest in large bowl with mixer until blended. Add chocolate; mix well. Add COOL WHIP; beat on low speed just until blended.
  • Spread COOL WHIP frosting onto cupcakes.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 13 g, Protein 2 g

CHOCOLATE ORANGE CUPCAKES



Chocolate orange cupcakes image

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

140g light brown sugar
100g self raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
50g dark chocolate , finely chopped, plus extra for decoration
2 large oranges , zested
300g icing
150g unsalted butter , softened
1 orange , zested, plus extra zest to decorate
25g cocoa powder
2 tbsp milk
orange gel food colouring

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 WITH PISTACHIO BUTTERCREAM



Chocolate-Orange Cupcakes with Pistachio Buttercream image

Easy, fool-proof cupcakes inspired by the colors of Halloween. I wrote this recipe for a food-writing class! The olive oil in the batter makes them moist, and instant pudding mix gives the buttercream a hint of pistachio.

Provided by Pietime

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h10m

Yield 12

Number Of Ingredients 17

1 teaspoon shortening, or as needed
1 teaspoon all-purpose flour, or as needed
1 ½ cups all-purpose flour, sifted
1 cup white sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup cold water
⅓ cup olive oil
2 tablespoons orange juice
½ teaspoon vanilla extract
1 tablespoon grated orange zest
½ cup unsalted butter
⅔ cup confectioners' sugar, sifted
2 tablespoons instant pistachio pudding mix
2 tablespoons cold water
1 ounce dark chocolate, grated

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.
  • Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter. Pour batter into prepared muffin cups, 2/3-full.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.
  • Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.

Nutrition Facts : Calories 300.6 calories, Carbohydrate 40.4 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 189.6 mg, Sugar 26.6 g

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

CHOCOLATE-ORANGE CUPCAKES



Chocolate-Orange Cupcakes image

Perk up plain chocolate cupcakes with the simple addition of orange for a delightful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 17

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons grated orange peel
1/2 cup butter or margarine, softened
3 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
2 teaspoons vanilla
2 to 3 tablespoons orange juice
6 orange slice candies (wedges)

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
  • Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 30 g, TransFat 1 g

CHOCOLATE ORANGE CUPCAKES RECIPE - (4/5)



Chocolate Orange Cupcakes Recipe - (4/5) image

Provided by á-63650

Number Of Ingredients 19

CUPCAKES:
1 1/2 cups all-purpose flour
2/3 cup dark cocoa powder
1 1/3 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
2/3 cup milk
2/3 cup hot water or hot coffee
FROSTING:
1 cup unsalted butter (2-sticks)
7 cups confectioners sugar, sifted
1/2 cup milk (I used whole milk)
1 teaspoon vanilla extract
2 teaspoons orange extract
Orange food coloring

Steps:

  • CUPCAKES: Preheat oven to 350°F and line muffin tins with cupcake liners. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together. Add the eggs, vegetable oil, vanilla extract, and milk to the bowl with the dry ingredients and mix until just combined. Pour in the hot water and mix on medium speed with the hand mixer for about 1 to 2 minutes. Batter will be very liquidy. Fill cupcake liners about 2/3 full and bake in the oven for 15 to 17 minutes or until a toothpick inserted in the middles comes out clean. Remove cupcakes from oven, let cool for about 5 minutes. Then place cupcakes on a cooling rack to cool completely. FROSTING: Cut butter into cubes and put into a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds. Add 4 cups of the sifted confectioners sugar, the milk, vanilla and orange extracts. Mix on low for 10 seconds so the sugar doesn't fly everywhere, then turn mixer up to medium speed for 5 minutes. Scrape the sides and bottom of the bowl in case any butter stuck to bottom or sides of bowl and didn't get mixed in. Then add the rest of the confectioners sugar and mix again on low speed for 10 seconds. Add 2 drops of orange food coloring, then up the speed to high for 2 to 3 minutes. Prepare your piping bag with a large round tip, fill piping bag with frosting, then pipe large dollops onto each cupcake. Top each cupcake with a chocolate orange slice and/or some orange peel, then serve!

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CHOCOLATE ORANGE CUPCAKES | CHOCOLATE RECIPES
chocolate-orange-cupcakes-chocolate image
Method. Preheat the oven to gas 4, 180°C, fan 160°C. Beat together the butter and sugar. Add the eggs, one at a time, and beat well between each. Stir through the 100g melted chocolate. Fold in the flour until the mixture is smooth then …
From realfood.tesco.com


ORANGE CHOCOLATE CUPCAKES - AN EDIBLE MOSAIC™
2019-11-18 Baking Muffins and Cupcakes What Kind of Flour is Best for Muffins? If you’re just whipping up a regular batch of muffins, unbleached all-purpose white flour (made from wheat) …
From anediblemosaic.com


CHOCOLATE ORANGE CUPCAKES RECIPE 45 - RECIPES.SERVEGAME.ORG
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 …
From recipes.servegame.org


CHOCOLATE ORANGE CUPCAKES RECIPE - BBC FOOD
Method. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until ...
From bbc.co.uk


CHOCOLATE ORANGE CUPCAKES - WWW.THESCRANLINE.COM
2021-05-18 Place the orange slices in the frypan. Allow to simmer away for 30-40 minutes then use tongs to take out of the frypan and place on a cooling rack or baking tray lined with baking …
From thescranline.com


CHOCOLATE ORANGE CUPCAKES - CHRISTMAS TREAT | GREEDY GOURMET
2020-12-11 Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix. Stir in the …
From greedygourmet.com


CHOCOLATE ORANGE CUPCAKES WITH CHOCOLATE ORANGE BUTTERCREAM
2017-11-21 For the cupcakes. Pre-heat your oven to 160ºC/140ºC fan. Put your cupcake cases into a muffin tin. Grate the milk chocolate (75g). Put all of the ingredients into a large bowl …
From charlotteslivelykitchen.com


CHOCOLATE ORANGE CUPCAKES | BAKING MAD
Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.
From bakingmad.com


CHOCOLATE ORANGE CUPCAKES - ACCIDENTAL HAPPY BAKER
2022-02-03 Preheat the oven to 350 degrees and prepare your baking tin with the cupcake wrappers. In a medium sized bowl, add the flour, baking soda, salt, baking powder, and …
From accidentalhappybaker.com


CHOCOLATE ORANGE CUPCAKES | BAKING RECIPES | GOODTOKNOW
2021-05-11 Method. Preheat the oven to 160 fan oven/180/350/gas mark 4. Melt the chocolate in the microwave or in a heat proof dish over a saucepan of water until smooth.
From goodto.com


CHOCOLATE ORANGE CUPCAKES ⋆ REAL HOUSEMOMS
2017-06-22 Preheat oven to 350. Prepare a 12 cup cupcake pan with liners. In a mixing bowl, combine your cocoa powder, flour, sugar, baking powder, baking soda and salt, set aside. In …
From realhousemoms.com


CHOCOLATE ORANGE CUPCAKES | AMY TREASURE
2021-09-13 Instructions. Preheat the oven to 180ºC/160ºC Fan/ Gas 4/350ºF. Line a cupcake tray with 12 cupcake cases. Add the flour, cocoa powder, caster sugar, baking powder, salt …
From amytreasure.com


CHOCOLATE ORANGE CUPCAKES RECIPE | LEITE'S CULINARIA
2021-09-01 Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. In a large bowl, combine the flour, baking powder, baking soda, and salt. Using the …
From leitesculinaria.com


CHOCOLATE ORANGE CUPCAKES: BATS FOR HALLOWE'EN - MAISON CUPCAKE
2010-10-28 Method. 1. Preheat the oven to 170c or gas mark 3. Line the bun tins with paper cases. 2. Using a double boiler, melt the butter over a low heat and then stir in the chocolate …
From maisoncupcake.com


DARK CHOCOLATE ORANGE CUPCAKES - ALSO THE CRUMBS PLEASE
2018-09-27 Combine flour, cocoa, baking powder, and salt in a small bowl. In a large mixing bowl, mix egg and sugar until super creamy. Then add oil and vanilla. Alternately add dry …
From alsothecrumbsplease.com


CHOCOLATE ORANGE CUPCAKES - BAKING BITES
2008-05-12 Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a large bowl, sift together flour, cocoa power, sugar, baking powder, baking soda and salt. In a medium bowl, …
From bakingbites.com


VEGAN CHOCOLATE ORANGE CUPCAKES! - JANE'S PATISSERIE
2020-03-07 Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready! In a large bowl, whisk together your Flour, Cocoa Powder, Bicarbonate, Baking Powder and Sugar. Pour …
From janespatisserie.com


CHOCOLATE-ORANGE CUPCAKES | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. In a medium mixing bowl beat butter on medium until smooth. Add 1 cup of the powdered sugar, beating well. Beat in the 1 Tbsp. half-and-half and the remaining …
From bhg.com


CHOCOLATE ORANGE CUPCAKES - AMATEUR RECIPES
2021-07-21 Chocolate Orange Cupcakes are moist chocolate muffins made with orange puree to give a hint of fresh and zesty orange flavor in every bite. Ingridients . 1 large orange; …
From amateurrecipes.com


DOUBLE CHOCOLATE ORANGE CUPCAKES | ONLY CRUMBS REMAIN
2018-02-17 Wash & dry the orange. Use a sharp knife to slice off the top and bottom ends of the orange. Discard them. Cut the orange into thin slices, about 2-3mm (⅛ in) thick. Gently …
From onlycrumbsremain.com


EGGLESS ORANGE CHOCOLATE CUPCAKES RECIPE - SPICE UP THE CURRY
2014-01-08 How to make eggless orange chocolate cupcakes recipe: 1) Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes. Line the muffin tray with muffin liners …
From spiceupthecurry.com


ORANGE CUPCAKES AND CREAMY ORANGE BUTTERCREAM - SUGAR SALT …
2019-06-06 Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with cupcake liners. Place the flour, corn flour, baking powder and salt in a bowl and whisk to mix …
From sugarsaltmagic.com


SUPER DECADENT CHOCOLATE ORANGE MUFFINS BEST RECIPES
How to bake Orange muffins? Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Whisk milk, sour cream, eggs, oil, and vanilla extract together in …
From findrecipes.info


CHOCOLATE ORANGE CUPCAKES - COOKIE DOUGH DIARIES
2021-05-17 STEP FOUR: Pour the batter into the cupcake liners, filling them ⅔ of the way full. Bake at 350 ° F for 15 minutes, or until a toothpick inserted in the middle of the cupcakes …
From thecookiedoughdiaries.com


DARK CHOCOLATE ORANGE CUPCAKES - EMILY BITES
2013-01-04 Preheat oven per directions on cake mix box. Line cupcake pan (s) with 24 cupcake liners. In a large bowl, combine the cake mix, orange zest, juice, soda and egg whites. Whisk …
From emilybites.com


CHOCOLATE ORANGE CUPCAKES - I AM BAKER
2020-08-14 Preheat oven to 350°F and line a muffin tin with liners. In a mixing bowl combine the box of chocolate cake mix, eggs, oil, and water. Add the pureed orange (which should have …
From iambaker.net


CHOCOLATE ORANGE CUPCAKE RECIPE - GREAT BRITISH CHEFS
Bring the milk and orange essence to the boil in a pan. Place the chocolate in a heatproof bowl and once the milk is boiling, pour over the chocolate and mix together until glossy. Leave to …
From greatbritishchefs.com


TERRY'S CHOCOLATE ORANGE CUPCAKES! - JANE'S PATISSERIE
2015-06-25 Cupcakes. Preheat your oven to 180C/160C Fan and line a muffin tray with cases. Chop up your Chocolate Orange if you haven’t done so already! Beat the Butter and Caster …
From janespatisserie.com


ORANGE SODA CUPCAKES - EASY ORANGE CUPCAKES RECIPE
2021-03-26 Add in vanilla. Whisk in the buttermilk. Slowly mix together flour and buttermilk mixture until well blended. Do not over mix. Fill your cupcake liners ¾ full. Bake at 350 …
From dessertsonadime.com


CHOCOLATE CUPCAKES WITH ORANGE CREAM CHEESE FROSTING
2011-04-27 For the cupcakes. 1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside. 2. Sift the flour, sugar, cocoa, baking soda, baking powder, and …
From mybakingaddiction.com


CHOCOLATE AND ORANGE CUPCAKES | RECIPE
2022-01-10 Add orange zest and juice and mix until blended. With the speed on low, add dry ingredient mixture in batches until fully combined. Fold chocolate chips into the batter. Cover …
From kosher.com


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