Chocolate Orange Cupcakes With Limoncello Frosting Recipes

CHOCOLATE ORANGE CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

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.

ORANGE-FILLED CHOCOLATE CUPCAKES WITH FONDANT

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.

CHOCOLATE ORANGE CUPCAKES WITH LIMONCELLO FROSTING

Steps:

• Make cupcakes: Mix the chocolate cake mix according to 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 cupcake liners.
• Fill and bake the cupcakes according to instructions on package.
• Let the cupcakes cool for 1 hour on a wire rack.
• Frosting: Combine all ingredients except the candied orange peel in medium bowl
• Using hand mixer, beat until smooth about 2 minutes.
• Using a small spatula, place 1 Tablespoon of frosting on top of cupcake.
• Top with small sprinkle of candied orange peel.

CHOCOLATE ORANGE CUPCAKES

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.

CHOCOLATE ORANGE CUPCAKES

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.

ORANGE CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE FROSTING

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.

CHOCOLATE-ORANGE CUPCAKES

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.

CHOCOLATE-ORANGE CUPCAKES

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.

CHOCOLATE-ORANGE CUPCAKES WITH PISTACHIO BUTTERCREAM

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.

ORANGE CHOCOLATE CUPCAKE RECIPE BY TASTY

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!