Chocolate Orange Cupcakes Recipe 45

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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 CUPCAKES



Chocolate Orange Cupcakes image

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

1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/3 cup semisweet chocolate chips
1 teaspoon instant espresso powder
1/2 cup boiling water
1/2 cup sour cream
1/2 cup vegetable or canola oil
2 large eggs
3/4 cup granulated sugar
1 teaspoon orange extract
1/2 teaspoon pure vanilla extract
finely grated zest of one large orange
1 scant cup heavy cream
1 cup semisweet chocolate chips
1/4 teaspoon orange extract
sprinkles (optional garnish)

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



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 WITH DUFF'S SWISS MERINGUE BUTTERCREAM



Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream image

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 18 cupcakes

Number Of Ingredients 23

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 cup granulated sugar
1/2 cup light brown sugar
Zest of 1 orange (preferably organic)
1 teaspoon salt
2 large eggs, room temperature
3/4 cup sour cream
3/4 cup warm water
3 tablespoons butter, melted
1 teaspoon vanilla extract
Duff's Swiss Meringue Buttercream, recipe follows
Sparkly Candied Orange Peel, for garnish, recipe follows
10 egg whites
15 ounces sugar
2 pounds butter (8 sticks), cut into small pieces
2 large oranges (preferably organic), such as navels or other thick-skinned varieties
1 cup sugar
Water
Sanding sugar, for coating

Steps:

  • Preheat the oven to 350 degrees F. Line two muffin tins with 18 cupcake liners.
  • Pass the cocoa powder, all-purpose and cake flours, baking soda and baking powder through a fine-mesh sieve into a large bowl. Whisk in the granulated and light brown sugars, orange zest and salt until thoroughly combined. In a medium bowl, whisk together the eggs, sour cream, water, melted butter and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until combined.
  • Divide the batter among the cupcake liners, filling each by about two-thirds. Bake until set and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
  • Frost the cupcakes with the buttercream and garnish with candied orange peel.
  • Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
  • Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
  • Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.
  • Remove the tops and bottoms from the oranges. Cut away the skin, removing both the peel and the white part of the skin. Cut the skin into thin strips.
  • Place the peels in a medium saucepan, cover with cold water and bring to a boil. Cook for 1 minute. Drain and repeat the process two more times.
  • In a large pan over medium heat, stir the sugar and 1 cup water together until the sugar has dissolved. Bring to a boil, add the peels and reduce to heat to low. Cook, swirling occasionally (no stirring!), until the peels are very soft and almost translucent, 45 minutes to 1 hour.
  • Toss the peels in sanding sugar until completely covered, then transfer to a wire rack to cool.

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 CUPCAKES WITH BURNT ORANGE MARSHMALLOWS



Chocolate Cupcakes with Burnt Orange Marshmallows image

Provided by Damaris Phillips

Categories     dessert

Time 1h5m

Yield 18 cupcakes

Number Of Ingredients 18

3/4 cup cornstarch
3/4 cup powdered sugar
Two 1/4-ounce envelopes gelatin
1 cup granulated sugar
2/3 cup light corn syrup
2 teaspoons orange extract
Nonstick cooking spray, for spraying spoon
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup buttermilk
3/4 cup warm coffee
1/4 cup coconut oil, warmed
1 tablespoon vanilla extract
2 large eggs

Steps:

  • For the marshmallow topping: Combine the cornstarch and powdered sugar in a bowl and evenly distribute over a sheet pan. This is what you will place the marshmallows on as they finish so they don't stick.
  • Sprinkle the gelatin over 1/3 cup very cold water in the bowl of an electric mixer fitted with a whisk attachment.
  • In a small saucepan fitted with a candy thermometer, mix the granulated sugar and corn syrup with 1/3 cup water. Place over medium-high heat and bring to a simmer. When the syrup reaches 245 degrees F, remove from the heat. Turn the mixer to medium (the bloomed gelatin will be thick and clumpy--don't worry, it's supposed to look like that) and slowly pour the hot syrup into the gelatin, being careful not to hit the whisk or let it run down the sides of the bowl. Once all of the syrup is incorporated, turn the mixer to high and beat until the mixture begins to cool; it will gain volume, turn white and start to pull from the sides of the bowl, and the exterior of the bowl will be close to room temperature, 12 to 15 minutes. Add the orange extract and mix to combine.
  • Lightly spray a large serving spoon with cooking spray. Drop about 1/2-cup-size scoops of the marshmallow on the powdered sugar mixture and let cool, spraying the spoon in between scoops--you want 18 scoops total. Set aside.
  • For the cupcakes: Preheat the oven to 350 degrees F and line cupcake pans with 18 cupcake liners.
  • Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Combine the buttermilk, coffee, coconut oil, vanilla and eggs in another bowl with a whisk. Make a well in the dry ingredients and add the wet mixture, whisking until just combined.
  • Fill each cupcake liner two-thirds full with the batter. Bake until puffed and an inserted cake tester comes out clean, 10 to 12 minutes. Cool for 5 minutes before removing the cupcakes from the pan.
  • Place the marshmallow scoops on top of the warm cupcakes. Using a culinary torch, torch each marshmallow to caramelize. Serve.

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



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

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

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

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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 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 - 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


VEGAN CHOCOLATE ORANGE CUPCAKES - THE BAKING EXPLORER
2022-01-07 How to make Vegan Chocolate Orange Cupcakes. In a mixing bowl stir together the caster sugar, self raising flour, baking powder, cocoa powder and bicarbonate of soda. In …
From thebakingexplorer.com


TERRY'S CHOCOLATE ORANGE CUPCAKES! - JANE'S PATISSERIE
2015-06-25 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 Sugar …
From janespatisserie.com


CHOCOLATE ORANGE CUPCAKES - A CLASSIC TWIST
Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Sift the cocoa powder into a large mixing bowl and pour the boiling water into the bowl. Mix into a smooth …
From aclassictwist.com


CHOCOLATE ORANGE CUPCAKES - THE SCRAN LINE
2021-05-18 Add the chocolate and heavy cream to a medium sized heatproof bowl and microwave for 30 seconds at a time, until smooth. Set aside to cool at room temperature. To a …
From thescranline.com


HOW TO MAKE CHOCOLATE ORANGE CUPCAKES - INDULGE WITH WINNIE
2021-08-08 While the cupcakes are cooling, remove the chocolate ganache from the fridge, and using a hand mixer, whip until light and fluffy, then pipe on the cupcakes. Tips for making …
From indulgewithwinnie.com


GLUTEN FREE CHOCOLATE ORANGE CUPCAKES
Preheat the oven to 180'C (170'C fan) / Gas 4. Fill a 12-hole baking tin with cupcake cases and set aside while you make the cake batter. Add the butter, sugar and orange extract to a large …
From theglutenfreeblogger.com


ORANGE CUPCAKES RECIPES | GOODTO
2021-05-20 Preheat the oven to 170 °C/325° F/Gas Mark 3 and line the tray with 10 muffin cases. Cream the butter and sugar together until pale and fluffy. Add the eggs and beat again. …
From goodto.com


TERRY’S CHOCOLATE ORANGE CUPCAKES - CLAYTONS COOKBOOK
Instructions. Preheat the oven to 160°C fan / 180°C. With an electric whisk, beat together the caster sugar and butter until light and pale. Add in the eggs and continue to beat the mixture. …
From claytonscookbook.com


CHOCOLATE ORANGE CUPCAKES - SALT & BAKER
2021-12-15 Line a cupcake pan with cupcake liners, set aside. In a medium bowl whisk the flour, cocoa, baking soda, baking powder, salt. In the bowl of a stand mixer fitted with the …
From saltandbaker.com


ORANGE SODA CUPCAKES - EASY ORANGE CUPCAKES RECIPE
2021-03-26 Go ahead and preheat the oven to 350 degrees. 2. Second, get your cupcake pan out and put a cupcake liner in each tin. 3. Next, sift the flour, baking powder, baking soda and …
From dessertsonadime.com


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


CHOCOLATE ORANGE CUPCAKES FOR HALLOWEEN - LOVE SWAH
2015-09-09 Choc Orange Cupcakes. Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers. Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and …
From loveswah.com


CHOCOLATE ORANGE CUPCAKES - ANNA BANANA
2021-11-05 Hint: Make sure to scrape the sides and the bottom of the mixing bowl to ensure the ingredients are fully incorporated. Next, sift the remaining dry ingredients into a large bowl and …
From annabanana.co


VEGAN CHOCOLATE ORANGE CUPCAKES - THE COOK & HIM
2020-04-18 Vegan Chocolate Orange Cupcakes prep: 20 mins / cook: 25 mins / inactive: 0 mins / total: 45 mins / quantity: 12 cupcakes Print recipe? Deliciously fudgy dairy and egg …
From thecookandhim.com


ORANGE CHOCOLATE CHUNK CUPCAKES - LADY BEHIND THE CURTAIN
2019-10-03 Cream together the shortening, orange extract and vanilla extract. Add sugar 1 cup at a time. Add enough milk to get a spreading or piping texture 1 tablespoon at a time.
From ladybehindthecurtain.com


CHOCOLATE ORANGE CUPCAKES | BAKING MAD
Step 2: Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs. Step 3: …
From bakingmad.com


VEGAN CHOCOLATE ORANGE CUPCAKES! - JANE'S PATISSERIE
2020-03-07 Cupcakes. 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 …
From janespatisserie.com


CHOCOLATE ORANGE CUPCAKES | EASY, HEALTHY-ISH, WITH REAL ORANGE!
2022-01-27 1. Preheat the oven to 350F and line muffin tin with 12 paper liners. 2. In a large bowl combine the dry ingredients and whisk to combine. 3. In a small pan over low heat …
From nutritioninthekitch.com


ORANGE CUPCAKES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHOCOLATE ORANGE CUPCAKES | RECIPE
2021-05-07 The first known description of a pastry reminiscent of a cupcake is from 1796 when a recipe for "a light cake to bake in small cups" was written by Amelia Simmons in "American …
From foodbydrygast.com


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