5/5
(1 Votes)
Ingredients
- Chocolate Orange Cupcakes
- 36 36 cupcakes
- 1 1/2 1 1/2 1/2 stick butter, room temperature
- 1 1/2 1 1/2 1/2 cup granulated sugar
- 3 3 3 eggs
- 2 2 2 cups flour
- 3/4 3/4 3/4 cup Dutch-processed or Special Dark cocoa powder
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon vanilla
- 1 1 1 cup buttermilk
- zest zest of one orange
- to 350 to 350 degrees and place liners in a cupcake pan.
- 3-5 together butter and sugar for 3-5 minutes until light and fluffy. Beat in the eggs, one at a time, until combined. Add zest of one orange and vanilla and mix together.
- 3/4 15-20 10 the cupcake pan, filling each liner until 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool in tin for 10 minutes and then cool completely before frosting.
- ChocolateOrangeCupcakes-4.jpg
- Orange Buttercream
- 1 1 1 stick butter, room temperature
- 4 4 4 cups confectioner's sugar
- 1/2 1/2 1/2 teaspoon vanilla
- 1 1 1 orange, zest and juice
Preparation
Step 1
In the bowl of an electric mixer, beat butter with confectioner's sugar, adding one cup at a time. Add vanilla and the zest of an orange. Juice the orange, strain it, and then add to the frosting one tablespoon at a time until you reach the desired consistence. (I used 3-4 tablespoons) Beat on medium high for 3-4 minutes until frosting is light and airy.
Add to a pastry bag with a star tip and frost each cupcake in a circular motion. Top with an orange slice if desired. Serve immediately or store in an airtight cake carrier.