Chocolate Orange Cupcakes Food

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CHOCOLATE ORANGE CUPCAKES

2020-07-01



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

Ingredients:

  • 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

2020-06-19



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

Ingredients:

  • 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

SUNKEN CHOCOLATE-ORANGE CUPCAKES

2007-10-01



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

Ingredients:

  • 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.

Top Asked Questions

  1. How do you make chocolate orange cupcakes at home?
    These easy Chocolate Orange Cupcakes are a favorite with everyone! 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 another bowl mix together your milk, oil, egg, and vanilla.
  2. What makes our Orange cupcakes so special?
    Fresh orange juice and zest in the batter gives these beautiful Orange Cupcakes a sweet, aromatic orange zing. The unbelievably creamy orange buttercream, both infused and spiked with orange zest are truly the icing on the cake. This post may contain affiliate links.
  3. What is the best orange extract to use for chocolate cupcakes?
    I make these with a mix of fresh orange sometimes, or orange extract – but you do what you fancy. The best orange extract I can recommend is the Nielsen Massey orange extract! You can obviously use this recipe for a delicious vegan chocolate cupcake, sans orange, but I am chocolate orange obsessed and all so… leave it out if you wish!
  4. How to decorate a Christmas cake with orange zest and chocolate?
    Decorate with orange zest and chocolate 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.

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