CHOCOLATE ORANGE CUPCAKES
Everyone will love this flavour marriage of zingy orange and sweet chocolate!
Provided by mazzyb
Time 35m
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat the oven to Gas mark 4/170C.
- Beat the sugar and butter until creamy, then add in the chocolate melted. Add the orange zest and juice with the cocoa powder afterwards.
- Beat in the eggs. Fold in the flour.
- Bake in the oven for 15-25 mins or until dark brown.
- While cakes are cooling, mix the butter, icing sugar, colouring and flavouring in a bowl and put in a piping pipe with a star shaped nozzle. Sprinkle with sprinkles and enjoy!
CHOCOLATE-ORANGE MERINGUE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly.
- Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
- Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes.
- Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with orange food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.
CHOCOLATE ORANGE CUPCAKES
Fluffy and moist Chocolate Orange Cupcakes topped with a rich whipped chocolate ganache frosting. A combination of orange extract, orange zest and two kinds of chocolate make these cupcakes extra flavorful and delicious!
Provided by Allison - Celebrating Sweets
Categories Dessert
Time 2h10m
Number Of Ingredients 18
Steps:
- Adjust oven rack to the middle position and preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners and set aside.
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, whisk cocoa powder, chocolate chips, espresso powder, and boiling water until smooth and combined (the chocolate chips should be completely melted). Add sour cream, oil, eggs, sugar, extracts, and orange zest and whisk until well combined. Add the flour mixture and whisk until combined. If necessary, use a rubber spatula to scrape the sides and bottom of the bowl.
- Fill the prepared muffin cups about two-thirds to three-quarters full. Depending on the size of your muffin cups you might have a few tablespoons of batter leftover.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few crumbs attached, but no raw batter. Be careful not to overbake. Place the pan on a wire rack to cool for 10 minutes, then remove the cupcakes from the pan and place them directly on the rack to cool completely. Meanwhile, proceed with the frosting.
- Place the chocolate chips in a medium sized bowl, set aside.
- Place the cream in a small saucepan and bring it to a gentle simmer over medium heat (not a rolling boil), bubbles should be forming around the outside of the pan. Immediately pour the warm cream over the chocolate chips and allow the mixture to sit undisturbed for 2 minutes.
- After two minutes, use a whisk to stir the mixture until smooth and glossy. Whisk in orange extract. Place the bowl of ganache in your refrigerator for 1-2 hours, until thickened to a consistency similar to a thin nut butter or Nutella.
- Transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Whip until fluffy and lightened in color - this happens fairly quickly. The frosting will be thick. Transfer the frosting to a piping bag and pipe the frosting onto the cooled cupcakes. Garnish with sprinkles.
Nutrition Facts : Calories 319 kcal, Carbohydrate 33 g, Protein 4 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 41 mg, Sodium 118 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE ORANGE CUPCAKES
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
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
SUNKEN CHOCOLATE-ORANGE CUPCAKES
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
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.
CHOCOLATE-ORANGE CUPCAKES
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
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
CHOCOLATE ORANGE CUPCAKES
Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream. -Shirley Brazel, Coos Bay, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 cupcakes.
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange zest and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick)., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 273 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 274mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE ORANGE CUPCAKES
These moist chocolate orange cupcakes are made with a decadent chocolate orange frosting, and are garnished with a candied orange slice.
Provided by Chelsey White
Categories Cupcakes
Time 1h14m
Number Of Ingredients 22
Steps:
- Begin by preheating oven to 350°F / 175°C. Place 12 cupcake liners in cupcake pan.
- Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into a large bowl and set aside.
- In a separate, large bowl, whisk together 3/4 cup orange juice, 2 large eggs, 1/3 cup vegetable oil, 1 Tbsp fresh orange zest, 1 tsp vinegar, and 1 tsp orange emulsion or extract. Mix until combined.
- Pour the dry ingredients into the wet ingredients and mix together with a whisk or rubber spatula just until the batter in smooth.
- Fill cupcake liners 2/3 full and bake for about 18-21 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.
- While the cupcakes cool, make the orange chocolate buttercream. Beat 1/4 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth.
- Mix in 1 Tbsp fresh orange zest, 1 tsp orange emulsion or extract, and 1/4 tsp salt on a low speed.
- Slowly mix in 1/2 cup powdered sugar, 1/4 cup dark cocoa powder, and 3 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.
- Mix in 1/4 cup of cooled, melted dark chocolate.
- Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with a Wilton 1M frosting tip.
- If desired, remove the center of each cupcake with a small knife and fill with 1 Tbsp of orange marmalade.
- Pipe a rosette on top of the marmalade with the orange chocolate buttercream using a Wilton 1M piping tip.
- Garnish with a sprinkle of fresh orange zest and an orange peel spiral.
Nutrition Facts : Calories 285 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 226 milligrams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE-ORANGE CUPCAKES WITH PISTACHIO BUTTERCREAM
Easy, fool-proof cupcakes inspired by the colors of Halloween. I wrote this recipe for a food-writing class! The olive oil in the batter makes them moist, and instant pudding mix gives the buttercream a hint of pistachio.
Provided by Pietime
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.
- Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter. Pour batter into prepared muffin cups, 2/3-full.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.
- Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 40.4 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 189.6 mg, Sugar 26.6 g
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 9 cupcakes
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 3.4, Sodium 299.4, Carbohydrate 38.9, Fiber 2, Sugar 18.3, Protein 3.2
CHOCOLATE-ORANGE PINECONE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking soda and salt in a medium bowl.
- Heat the milk in a small saucepan over medium heat until hot but not boiling. Pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg, vanilla and orange zest until smooth. Whisk in the flour mixture until just combined.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Place the chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, 2 to 3 minutes. Let cool 3 minutes. Combine the butter, confectioners' sugar, milk, cocoa powder and vanilla in a food processor and process until fluffy, 1 minute. Add the melted chocolate and process until smooth, 1 minute. Let sit at room temperature about 30 minutes to firm up.
- Transfer the frosting to a piping bag fitted with a 1/2-inch round tip. Pipe the frosting on the cupcakes about 2 1/2 inches high. Starting at the bottom, stick in cereal squares at a 45-degree angle to cover the frosting.
CHOCOLATE ORANGE CUPCAKES
Moist chocolate orange cupcakes topped with chocolate orange buttercream and a piece of Terry's chocolate orange
Provided by thebakingexplorer
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
- Add the eggs and orange extract and whisk them in well
- Then gently whisk in the self raising flour, baking powder and cocoa powder
- Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- Make the buttercream by mixing together the butter, cocoa powder and icing sugar, then add the orange extract and milk, and mix until smooth. You can do this by hand, but an electric whisk are stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
- Spread or pipe the buttercream on top of the cupcakes
- Decorate with the Terry's chocolate orange segments and orange sprinkles
- Store in an airtight container in a cool place and eat within 3 days
Nutrition Facts : Calories 469 kcal, Carbohydrate 56 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 108 mg, Sodium 241 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving
More about "chocolate orange cupcakes food"
CHOCOLATE ORANGE CUPCAKES ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.3/5 (65)Total Time 37 minsCategory DessertCalories 291 per serving
- In a mixing bowl, combine your cocoa powder, flour, sugar, baking powder, baking soda and salt, set aside.
10 BEST CHOCOLATE ORANGE CUPCAKES RECIPES | YUMMLY
From yummly.com
4/5 (1)
CHOCOLATE ORANGE CUPCAKES | CHOCOLATE RECIPES | TESCO REAL ...
From realfood.tesco.com
5/5 (65)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
CHOCOLATE ORANGE CUPCAKES WITH CHOCOLATE ORANGE ...
From charlotteslivelykitchen.com
4.8/5 (31)Total Time 45 minsServings 12Calories 601 per serving
- Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave – stirring regularly, over the lowest possible heat in a saucepan – stirring constantly, or in a bain marie – stirring constantly).
- Pipe your buttercream onto the cupcakes. Top each one with a slice of chocolate orange and some orange sprinkles.
CHOCOLATE ORANGE CUPCAKES - WWW.THESCRANLINE.COM
From thescranline.com
5/5 (6)Calories 798 per servingCategory Dessert
- Add sugar, water and orange juice to a large and deep frypan and bring to a boil. Thinly slice the oranges using a mandolin or a sharp knife. About 5mm thin. Place the orange slices in the frypan. Allow to simmer away for 30-40 minutes then use tongs to take out of the frypan and place on a cooling rack or baking tray lined with baking paper. Allow to cool.
- Preheat a fan-forced oven to 140°C / 275° for a conventional oven to 160°C / 320°F. Line two cupcake tins with white cupcake liners.
- Add all the ingredients to a heat proof bowl and microwave for 30 seconds at a time, stirring each time until smooth.Allow to cool to room temperature before using.=
- Add the chocolate and heavy cream to a medium sized heatproof bowl and microwave for 30 seconds at a time, until smooth. Set aside to cool at room temperature.
EASY CHOCOLATE ORANGE CUPCAKES WITH ORANGE BUTTERCREAM ...
From sweetmouthjoy.com
4.1/5 (8)Total Time 45 minsCategory Dessert, SnackCalories 447 per serving
- Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
- Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a large star nozzle and pipe large swirls onto each cupcake.
CHOCOLATE ORANGE CUPCAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (4)Total Time 1 hr 15 minsCategory DessertCalories 451 per serving
- Melt the chocolate in a heatproof bowl in the microwave or in a heatproof bowl placed over but not touching boiling water. Let the chocolate cool to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioners’ sugar with the paddle on medium speed until creamy and smooth, about 3 minutes. Beat in the melted chocolate until combined.
- Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake. (Or for those of you, like some of us, who don’t have a pastry bag, simply grab a table knife and slather the frosting all over the tops of the cupcakes.)
CHOCOLATE ORANGE CREAMSICLE CUPCAKES - SNIXY KITCHEN
From snixykitchen.com
Reviews 14Estimated Reading Time 3 minsServings 2
- Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand).
CHOCOLATE ORANGE CUPCAKES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
Ratings 5Category DessertCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350°F and line a cupcake/muffin tin with 12 liners. Line a second one with 3 more and set aside.
- In the bowl of a standing mixer or handheld mixer, beat butter and vegetable shortening together. Add in the orange zest and orange juice.
CHOCOLATE-ORANGE CUPCAKES - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 24Total Time 1 hr 23 minsCategory HomeCalories 150 per serving
DOUBLE CHOCOLATE ORANGE CUPCAKES - FOODLION.COM
From foodlion.com
Servings 24
CHOCOLATE ORANGE CUPCAKES RECIPE - BBC FOOD
CHOCOLATE ORANGE CUPCAKES - SALT & BAKER
From saltandbaker.com
5/5 (1)Total Time 35 minsCategory DessertCalories 332 per serving
CHOCOLATE ORANGE CUPCAKES - ANNA BANANA
From annabanana.co
5/5 (14)Calories 396 per servingCategory Dessert
TERRY’S CHOCOLATE ORANGE CUPCAKES - WHAT JESSICA BAKED ...
From whatjessicabakednext.com
Estimated Reading Time 6 mins
CHOCOLATE ORANGE CUPCAKES | BAKING RECIPES | GOODTOKNOW
From goodto.com
Cost cheapPrep 15 minmakes 10Skill easy
CHOCOLATE ORANGE CUPCAKES | EASY, HEALTHY-ISH, WITH REAL ...
From nutritioninthekitch.com
4.8/5 (4)Total Time 30 minsCategory DessertsCalories 306 per serving
CHOCOLATE ORANGE CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
4/5 (1)Category CupcakesServings 12Total Time 42 mins
MANDARIN ORANGE CUPCAKES - THE MISSING LOKNESS
From themissinglokness.com
Cuisine AmericanCategory DessertServings 12Total Time 2 hrs 35 mins
CHOCOLATE ORANGE CUPCAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 16Estimated Reading Time 3 minsCategory Snack
CHOCOLATE ORANGE CUPCAKES RECIPES
From tfrecipes.com
10 BEST CHOCOLATE ORANGE CUPCAKES RECIPES - YUMMLY
From yummly.co.uk
CHOCOLATE ORANGE CUPCAKES- TFRECIPES
From tfrecipes.com
EASY CHOCOLATE ORANGE CUPCAKES ~ EATING CAKES
From eatingcakes.com
CHOCOLATE ORANGE CUPCAKES - BAKING HEAVEN
From foodheavenmag.com
CHOCOLATE AND ORANGE CUPCAKES - ACELINE
From aceline.media
CHOCOLATE ORANGE CUPCAKES – REAL KETONES
From realketones.com
CHOCOLATE ORANGE CUPCAKES - TOP 10 WIKI
From wikihow.tokyo
CHOCOLATE AND ORANGE CUPCAKES ~ EATING CAKES
From eatingcakes.com
CHOCOLATE ORANGE CUPCAKES - RECIPES | COOKS.COM
From cooks.com
10 BEST CHOCOLATE ORANGE CUPCAKES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love