Chocolate Blood Orange Cupcakes
By avaspapa
Ingredients
- FOR THE CUPCAKES:
- 3/4 cups Cocoa Powder
- 1-1/2 cup All-purpose Flour
- 1-1/2 cup White Sugar
- 1-1/2 teaspoon Baking Soda
- 3/4 teaspoons Baking Powder
- 3/4 teaspoons Salt
- 2 Large Eggs
- 3/4 cups Warm Water
- 3/4 cups Buttermilk
- 3 Tablespoons Olive Oil
- 1 teaspoon Blood Orange Zest
- FOR THE FROSTING:
- 8 Tablespoons Butter
- 3 cups Powdered Sugar
- 1 Tablespoon Milk Or Cream, Or More As Needed
- 2 Tablespoons Blood Orange Juice
- 1 teaspoon Blood Orange Zest
Details
Preparation
Step 1
Preheat oven to 350ºF. Line standard muffin tins with paper liners; set aside.
For the cupcakes, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and blood orange zest zest. Mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For the frosting, beat butter and powdered sugar together until well-mixed. Add milk, the juice and the zest and beat on high until light and fluffy (3 or 4 minutes). If the frosting is too thick, add more milk, a little at a time, and beat until incorporated.
Frost cupcakes as desired.
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