Chocolate Cupcakes with Orange Cream Cheese Frosting

By ivybliss

Ingredients

• Cupcakes:
• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup freshly brewed hot coffee
• Frosting:
• 16 ounces cream cheese, softened to room temperature
• zest of one large orange
• 3 tablespoons vegetable shortening
• 6 tablespoons butter, softened to room temperature
• 2 pounds confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

Details

Servings 24
Adapted from mybakingaddiction.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

FOR THE ORANGE CREAM CHEESE FROSTING
In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, orange zest, shortening, and butter until well combined.

With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.
I added a tiny bit of orange gel dye