Citrus Chocolate Cupcakes Recipes

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CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING



Citrus Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Yield 12 cupcakes

Number Of Ingredients 19

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 8-ounce package cream cheese, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch fine salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1 stick (4 ounces) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1 1/2 tablespoons orange juice
Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Steps:

  • Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
  • Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

CITRUS CHOCOLATE CUPCAKES



Citrus Chocolate Cupcakes image

My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test. Not only are these treats light and delicious, they're easy to make! -Sara Zignego, Hartford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup orange juice
1/3 cup water
3 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

Steps:

  • In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips. , Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 204mg sodium, Sodium 26g carbohydrate, Carbohydrate 1g fiber), Fiber 2g protein.

THE BEST CHOCOLATE CUPCAKES EVER!



The Best Chocolate Cupcakes Ever! image

A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.

Provided by Samtro91

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 35m

Yield 6

Number Of Ingredients 9

¾ cup all-purpose flour
¾ cup white sugar
3 tablespoons cocoa powder, or more to taste
½ teaspoon baking powder
3 tablespoons margarine, softened
3 tablespoons water
½ egg
3 ½ teaspoons vanilla extract
6 milk chocolate candy kisses (such as Hershey's Kisses®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
  • Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
  • Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g

ALMOND CITRUS CUPCAKE



Almond Citrus Cupcake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 21

Nonstick cooking spray, for spraying liners
2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
Pinch salt

Steps:

  • For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
  • In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
  • Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
  • For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
  • To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.

TRIPLE-CITRUS CUPCAKES



Triple-Citrus Cupcakes image

A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly pretty display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 36

Number Of Ingredients 10

3 1/3 cups all-purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature
Citrus Glaze for Triple-Citrus Cupcakes

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
  • With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
  • Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

SPICED CUPCAKES WITH CITRUS GLAZE



Spiced Cupcakes with Citrus Glaze image

Orange-flavored glaze tops these nicely spiced cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 48

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup packed light-brown sugar
2 large eggs
1/2 cup whole milk
1 3/4 cups confectioners' sugar
4 tablespoons orange juice
Food coloring (optional)

Steps:

  • Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.
  • In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with two additions milk and beating well after each addition.
  • Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.
  • Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

Nutrition Facts : Calories 170 g, Fat 8 g, Protein 1 g

JUMBO CHOCOLATE CUPCAKES



Jumbo Chocolate Cupcakes image

Using a jumbo muffin pan, these larger-than-usual cupcakes are still cute and make a sweet gift.

Provided by MileHighBaker

Categories     Chocolate Cupcakes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon unsalted butter, softened
2 cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 ½ cups milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
  • Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  • Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
  • Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.

Nutrition Facts : Calories 514.9 calories, Carbohydrate 109.8 g, Cholesterol 98.3 mg, Fat 6.2 g, Fiber 5.9 g, Protein 12.3 g, SaturatedFat 2.9 g, Sodium 597.4 mg, Sugar 70.2 g

CITRUS CHOCOLATE CUPCAKES



Citrus Chocolate Cupcakes image

Very soft decadent, yet low-fat cupcakes. These do not contain egg and can easily be made vegan. Un-iced, they are still extremely good cake-like muffins. NOTE: these cupcakes had a VERY mild citrus flavour. I have since added orange zest to the recipe for a more prevalent citrusy flavour.

Provided by LUv 2 BaKE

Categories     Dessert

Time 31m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup orange juice
1/3 cup water
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/4 teaspoon orange extract (optional)
1 orange, zest of
1/3 cup mini chocolate chip

Steps:

  • In a medium bowl combine flours, sugar, cocoa and baking soda.
  • In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired) and orange zest.
  • Add flour mixture to the juice mixture; stir until just moistened.
  • Fold in chocolate chips.
  • Spray 12 medium muffin cups or use paper liners.
  • Fill cups half full with batter.
  • Bake at 375F 13-16 minutes or until toothpick comes out clean.
  • Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 148.1, Fat 5.3, SaturatedFat 1.5, Sodium 106.7, Carbohydrate 24.7, Fiber 2.3, Sugar 11.9, Protein 2.5

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