Chocolate Orange Cupcakes Food

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CHOCOLATE ORANGE CUPCAKES



Chocolate orange cupcakes image

Everyone will love this flavour marriage of zingy orange and sweet chocolate!

Provided by mazzyb

Time 35m

Yield Serves 12

Number Of Ingredients 13

100g butter
100g caster sugar
2 eggs
50g dark chocolate
1 tbsp cocoa powder
2 tbsp orange juice
1 tsp orange zest
125g self-raising flour
100g butter
350g icing sugar
1 tbsp orange flavouring (optional)
Orange food colouring (optional)
Chocolate sprinkles (optional)

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



Chocolate-Orange Meringue Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 cupcakes

Number Of Ingredients 17

1/2 cup unsweetened cocoa powder
1/2 cup whole milk
1/2 cup water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream
2 large egg whites
1/2 cup sugar
Pinch of cream of tartar
Orange gel food coloring, for tinting

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



Chocolate Orange Cupcakes image

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

1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
1/3 cup semisweet chocolate chips
1 teaspoon instant espresso powder
1/2 cup boiling water
1/2 cup sour cream
1/2 cup vegetable or canola oil
2 large eggs
3/4 cup granulated sugar
1 teaspoon orange extract
1/2 teaspoon pure vanilla extract
finely grated zest of one large orange
1 scant cup heavy cream
1 cup semisweet chocolate chips
1/4 teaspoon orange extract
sprinkles (optional garnish)

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



Chocolate orange cupcakes image

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

140g light brown sugar
100g self raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
50g dark chocolate , finely chopped, plus extra for decoration
2 large oranges , zested
300g icing
150g unsalted butter , softened
1 orange , zested, plus extra zest to decorate
25g cocoa powder
2 tbsp milk
orange gel food colouring

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



Sunken Chocolate-Orange Cupcakes image

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

1 cup blanched almonds
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
4 large eggs, separated
1 cup sugar, divided
2 teaspoons finely grated orange peel
Whipped cream or vanilla ice cream

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-Orange Cupcakes image

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

½ cup all-purpose flour
½ cup white sugar
5 tablespoons white sugar, divided
1 teaspoon baking powder
3 tablespoons unsalted butter
½ cup milk
2 ounces dark chocolate, melted
1 egg
1 orange, juiced
3 tablespoons white sugar
½ cup unsalted butter, softened
1 tablespoon unsalted butter, softened
9 ounces confectioners' sugar
2 tablespoons milk, or more as needed
2 ounces white chocolate, melted
1 orange, zested
4 ounces orange-flavored chocolate

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 Orange Cupcakes image

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

1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar

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



Chocolate Orange Cupcakes image

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

3/4 cup all purpose flour (98g)
3/4 cup granulated sugar (150g)
1/3 cup baking cocoa powder (30g)
1/2 tsp baking soda (3g)
1/2 tsp fine salt (2g)
3/4 cup orange juice (180g)
2 large eggs, room temperature (112g)
1/3 cup vegetable oil (75g)
1 Tbsp fresh orange zest (3g)
1 tsp white vinegar (4g)
1 tsp orange emulsion or extract (4g)
1/4 cup unsalted butter, room temperature (56g)
1 Tbsp fresh orange zest (3g)
1 tsp orange emulsion or extract (4g)
1/4 tsp fine salt (1g)
1/2 cup powdered sugar (62g)
1/4 cup dark cocoa powder (22g)
3 Tbsp cup heavy cream (45g)
1/4 cup dark chocolate, melted and cooled (45g)
3/4 cup orange marmalade
3 Tbsp fresh orange zest (9g)
12 orange peel spirals

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



Chocolate-Orange Cupcakes with Pistachio Buttercream image

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

1 teaspoon shortening, or as needed
1 teaspoon all-purpose flour, or as needed
1 ½ cups all-purpose flour, sifted
1 cup white sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup cold water
⅓ cup olive oil
2 tablespoons orange juice
½ teaspoon vanilla extract
1 tablespoon grated orange zest
½ cup unsalted butter
⅔ cup confectioners' sugar, sifted
2 tablespoons instant pistachio pudding mix
2 tablespoons cold water
1 ounce dark chocolate, grated

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



Chocolate Orange Cupcakes image

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

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semi-sweet chocolate chips
confectioners' sugar

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



Chocolate-Orange Pinecone Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1 cup semisweet chocolate chips
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
3 tablespoons whole milk
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
4 1/2 cups chocolate cereal squares (such as Chocolate Toast Crunch)

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



Chocolate Orange Cupcakes image

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

175 g Butter or baking spread (softened, unsalted)
175 g Caster sugar
3 Eggs (large)
2 tsp Orange extract
150 g Self raising flour
25 g Cocoa powder
A pinch of baking powder
200 g Butter (softened, unsalted)
350 g Icing sugar
50 g Cocoa powder
2 tsp Orange extract
1 1/2 tsp Milk
12 segments of Terry's chocolate orange
Orange sprinkles (optional)

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

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Servings 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
Chocolate Orange Cupcakes. 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 a medium …
From thecookiedoughdiaries.com
Ratings 5
Category Dessert
Cuisine American
Total 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
Spoon into 24 paper-lined muffin cups. 3. Bake as directed on package for cupcakes. Cool completely. 4. Melt chocolate as directed on package; cool slightly. Beat cream cheese, marshmallow creme and remaining orange zest in large bowl with mixer until blended. Add chocolate; mix well.
From myfoodandfamily.com
Servings 24
Total Time 1 hr 23 mins
Category Home
Calories 150 per serving


DOUBLE CHOCOLATE ORANGE CUPCAKES - FOODLION.COM
Preheat the oven to 350°F. Line a muffin pan with cupcake liners. Mix together the cake mix, eggs, milk, juice, oil, vanilla and zest in a large mixer bowl on medium speed until combined. Fill the cupcake liners 3/4 full and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
From foodlion.com
Servings 24


CHOCOLATE ORANGE CUPCAKES RECIPE - BBC FOOD

From bbc.co.uk
Category Cakes And Baking


CHOCOLATE ORANGE CUPCAKES - SALT & BAKER
Chocolate Orange Cupcakes. Preheat oven to 350°F. Line a cupcake pan with cupcake liners, set aside. In a medium bowl whisk the flour, cocoa, baking soda, baking powder, salt. In the bowl of a stand mixer fitted with the paddle attachment mix the sugar and oil for 1 minute or until well combined.
From saltandbaker.com
5/5 (1)
Total Time 35 mins
Category Dessert
Calories 332 per serving


CHOCOLATE ORANGE CUPCAKES - ANNA BANANA
These beautifully festive, rich and moist chocolate orange cupcakes are an ideal, special treat for all of your Christmas gatherings and celebrations! Made with light, yet moist and fudgy sponge and a topping of silky-smooth cream cheese frosting and candied orange peel.. The sponge batter as well as the frosting are flavoured with natural orange zest, which is what …
From annabanana.co
5/5 (14)
Calories 396 per serving
Category Dessert


TERRY’S CHOCOLATE ORANGE CUPCAKES - WHAT JESSICA BAKED ...
2. To make the cupcakes: In a large mixing bowl, combine the softened butter, sugar and vanilla. Cream until really light and fluffy. Add the eggs one by one and beat to combine. Toss the chocolate chips/chunks in about a tablespoon of the flour and mix – this will stop the chocolate chips sinking to the bottom of the cupcakes. Add the flour ...
From whatjessicabakednext.com
Estimated Reading Time 6 mins


CHOCOLATE ORANGE CUPCAKES | BAKING RECIPES | GOODTOKNOW
Preheat the oven to 160 fan oven/180/350/gas mark 4. Melt the chocolate in the microwave or in a heat proof dish over a saucepan of water until smooth. Cream the butter, sugar and orange zest until it is light and fluffy. Add the eggs and slowly beat until just combined. Add the melted chocolate, flour, bicarbonate,baking powder, salt, orange ...
From goodto.com
Cost cheap
Prep 15 min
makes 10
Skill easy


CHOCOLATE ORANGE CUPCAKES | EASY, HEALTHY-ISH, WITH REAL ...
How To Make Orange Chocolate Cupcakes . Making these delicious cupcakes is a really easy process. While the homemade icing (if using) needs some time to chill, the actual time to prepare the cupcakes is less than 30 minutes. Here’s what you’ll do: 1. Preheat the oven to 350F and line muffin tin with 12 paper liners. 2.
From nutritioninthekitch.com
4.8/5 (4)
Total Time 30 mins
Category Desserts
Calories 306 per serving


CHOCOLATE ORANGE CUPCAKES - A CLASSIC TWIST
Make the cupcakes. Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Sift the cocoa powder into a large mixing bowl and pour the boiling water into the bowl. Mix into a smooth paste. Add all remaining cupcake ingredients and mix with an electric mixeruntil combined.
From aclassictwist.com
4/5 (1)
Category Cupcakes
Servings 12
Total Time 42 mins


MANDARIN ORANGE CUPCAKES - THE MISSING LOKNESS
Instructions. Preheat oven to 375˚F (190˚C). Line a muffin pans with 12 paper liners. In a food processor, add sugar and mandarin orange zest. Pulse until the zest is smaller and the sugar is yellow in color. In a large mixing bowl, whisk …
From themissinglokness.com
Cuisine American
Category Dessert
Servings 12
Total Time 2 hrs 35 mins


CHOCOLATE ORANGE CUPCAKE RECIPE - GREAT BRITISH CHEFS
Bring the milk and orange essence to the boil in a pan. Place the chocolate in a heatproof bowl and once the milk is boiling, pour over the chocolate and mix together until glossy. Leave to cool. 16. Place the butter in a stand mixer and beat for 1 minute before adding the icing sugar and cocoa powder in 2 batches.
From greatbritishchefs.com
Servings 16
Estimated Reading Time 3 mins
Category Snack


CHOCOLATE ORANGE CUPCAKES RECIPES
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.
From tfrecipes.com


10 BEST CHOCOLATE ORANGE CUPCAKES RECIPES - YUMMLY
Biscotti Spelt with Almond, Orange and Cranberries (and chocolate) Ananás e Hortelã. oranges, butter, flaked almonds, sugar, chocolate, cardamom powder and 6 more.
From yummly.co.uk


CHOCOLATE ORANGE CUPCAKES- TFRECIPES
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.
From tfrecipes.com


EASY CHOCOLATE ORANGE CUPCAKES ~ EATING CAKES
Easy chocolate orange cupcakes. Line a 12 hole muffin tin with cupcake liners. In a separate bowl mix together the melted butter and sugar just. Add the orange juice milk and eggs to a separate bowl or jug. Add the pureed orange which. Mix and sift the flour and baking powder and set this mixture aside. Why These Chocolate Orange Cupcakes Work.
From eatingcakes.com


CHOCOLATE ORANGE CUPCAKES - BAKING HEAVEN
440g icing sugar. 2 tsp orange essence. For decoration: Tangerine slices. Chocolate sprinkles. Method For the Cupcakes. Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a muffin tray with 12 paper cupcake cases. Cream the butter and 70g of the sugar together in a large bowl until light and fluffy. Beat in the egg then stir in the flour ...
From foodheavenmag.com


CHOCOLATE AND ORANGE CUPCAKES - ACELINE
Preheat the oven to 170`c. Line a 12-hole muffin tin with paper cases. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined. Whisk the melted chocolate, egg and orange juice together in a jug. Stir the chocolate mixture into the flour mixture until just combined.
From aceline.media


CHOCOLATE ORANGE CUPCAKES – REAL KETONES
Serves 12A celebration calls for cupcakes and we’ve got a recipe that will satisfy your sweet tooth and keep you feeling your very best! Fresh orange zest gives these chocolate cupcakes a delicious flavor while our Lean for Life Prime D+ Orange Blast Powder Stick adds healthy fats to a sweet and creamy Keto-frosting.Pr
From realketones.com


CHOCOLATE ORANGE CUPCAKES - TOP 10 WIKI
I feel like this recipe for chocolate orange cupcakes has been a long time coming, considering how many chocolate orange recipes I already have on my website! Well here it is finally, delicious chocolate orange sponges topped with yummy chocolate orange buttercream, and of course a piece of Terry’s Chocolate Orange!
From wikihow.tokyo


CHOCOLATE AND ORANGE CUPCAKES ~ EATING CAKES
Low carb orange chocolate cupcakes are baked with coconut flour with sugar free chocolate chips. Print Recipe Rate Recipe. A tasty low carb and gluten free cupcake for lovers of orange and chocolate. Add the pureed orange which should have cooled slightly by now to the mixture. Preheat the oven to 350F 180C.
From eatingcakes.com


CHOCOLATE ORANGE CUPCAKES - RECIPES | COOKS.COM
Filling: Combine cream cheese, sugar, eggs, salt, orange peel and food color in ... smooth. Add Hershey's chocolate chips; set aside.Cupcakes: Combine ingredients in order ... out clean.Serves 24.
From cooks.com


10 BEST CHOCOLATE ORANGE CUPCAKES RECIPES | YUMMLY
The Best Chocolate Orange Cupcakes Recipes on Yummly | Chocolate Orange Cupcakes, Chocolate-orange Rugelach, Orange Cupcakes With Cheese And White Chocolate Icing. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Halloween New Smart Thermometer. Saved Recipes. New Collection.
From yummly.com


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