Chocolate Orange Cupcakes with Chocolate Orange Cream Cheese Frosting
ETA: Pictures removed.
Tomorrow we're having a work pot luck so I decided to make these cupcakes.
The final product is amazing. The frosting is just the right hint of orange and the cupcakes are firm, but gooey.
The finished product:
The Recipe
1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)
Preheat oven to 350F. Line 24 muffin cups with paper liners. ( I love these cupcake liners.)
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy.
(I didn't soften my butter enough so it didn't get quite the fluffy)
Then beat in the eggs one at a time.
Add vanilla and orange zest. (one tbs of zest is about 1 whole orange.)
(it got very creamy.)
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. (I used more than 3 steps - it took about 4)
Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
The Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)
In a large bowl, beat together cream cheese and butter until well combined.
(it got nice and creamy)
Then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth.
(I added the two cups at once, I should have added them more slowly.)
(This is the juice of about 1 orange, I hand squeezed it.)
With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread. (I ended up using just about 2 cups - I added it slowly)
Apply to cooled cupcakes.
I used a plastic bag with the tip cut off to do my frosting.
I had some frosting left so I doubled up on some of them.
Last but not least, my furry assistant, who didn't get under foot AT ALL.
Tomorrow we're having a work pot luck so I decided to make these cupcakes.
The final product is amazing. The frosting is just the right hint of orange and the cupcakes are firm, but gooey.
The finished product:
The Recipe
1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)
Preheat oven to 350F. Line 24 muffin cups with paper liners. ( I love these cupcake liners.)
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy.
(I didn't soften my butter enough so it didn't get quite the fluffy)
Then beat in the eggs one at a time.
Add vanilla and orange zest. (one tbs of zest is about 1 whole orange.)
(it got very creamy.)
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. (I used more than 3 steps - it took about 4)
Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
The Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)
In a large bowl, beat together cream cheese and butter until well combined.
(it got nice and creamy)
Then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth.
(I added the two cups at once, I should have added them more slowly.)
(This is the juice of about 1 orange, I hand squeezed it.)
With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread. (I ended up using just about 2 cups - I added it slowly)
Apply to cooled cupcakes.
I used a plastic bag with the tip cut off to do my frosting.
I had some frosting left so I doubled up on some of them.
Last but not least, my furry assistant, who didn't get under foot AT ALL.