Hi all! Happy Tuesday! I hope you are all staying healthy, calm and happy! Obviously, the world is in a weird place right now. It feels weird, it’s hard to process, some people are calm, some people are hysterical, what day is it even? Regardless of what end of the spectrum you are on with how you are feeling, we hope that this little corner of the internet can be an escape. Our baking adventures will continue on as normal because a little bit of normal is exactly what we all need right now.
We urge you during this time to please, please, please take care of yourselves mentally, physically, emotionally, everything-ally. Organize your house! Find a new hobby! Play with your kiddos and pets! This situation is not permanent, and we will all get through it together…with sugar…and wine….anddddd a whole lot of Netflix.
I feel like it’s been a while since we’ve made cupcakes. I honestly couldn’t even tell you that last time we baked them just for fun. Ironic coming from The Cupcake Chronicles…I think we have just been having a lot more fun trying different things, but cupcakes, we have not forgotten about you! You will always be our first love!
These cupcakes were 100% inspired by the fact that I went to Trader Joes and saw these stem and leaf oranges. If you are wondering if I overpaid for them I will just cut the suspense right now and tell you yes. Yes, I did. But how often do you see stem and leaf oranges? I can tell you from experience the answer to that question is once in 28 years of life. I did what I had to do.
I think the chocolate orange combination is something you either love or you hate. If you are part of the hate group you can omit the orange and you will be left with delicious chocolate cupcakes. If you are part of the love group, try adding some sliced almonds on top. They really add to the flavor and add a nice crunch to the top.
Until next time, happy baking!
Chocolate Orange Cupcakes
Ingredients
For the cake
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup hot coffee
- juice from 1 mandarin orange
For the buttercream
- 1 1/2 cup unsalted butter room temperature
- 3 3/4 cup powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3-4 tbsp heavy cream, or milk
- 1 tsp vanilla extract
- Juice and zest from 1 mandarin orange (you can add more or less depending on how much flavor you want)
for the ganache
- 1/4 cup heavy cream
- 1/4 cup dark chocolate chips
Instructions
- Line a cupcake tin with liners and set aside. Preheat the oven to 350 degrees F.
- add the oil and sugar together in the bowl of a stand mixer until combined and fluffy. Add the eggs one at a time. Beating after each addition. Add in vanilla and almond.
- In a separate bowl, whisk together the flour, baking powder, baking soda and cocoa powder. Slowly add 1/3 of the dry ingredients to the wet ingredients. Alternate with milk until all milk and dry ingredients are combined.
- Once combined slowly pour in your coffee. The batter WILL be very thin. This is okay!
- fill the cupcake tins 3/4 of the way full
- Bake for 16-18 minutes or until a toothpick inserted comes out clean
- Let cool completely before taking of tins.
for the buttercream
- Cream the butter in the bowl of a stand mixer fitted with the paddle attachment until smooth. Slowly add in the powdered sugar and cocoa powder. Add in vanilla and orange juice/zest.
- Add in heavy cream or milk a tablespoon at a time until the desired consistency is reached. Continue to beat until light and fluffy.
For the ganache
- Boil the heavy cream either on the stove or in the microwave. Once boiling add in the chocolate chips and cover for 5 minutes. Stir until smooth. It will thicken as it cools.
Assembly
- Pipe the buttercream on top of the cupcakes with desired piping tip. Drizzle tops with chocolate ganache and top with more orange zest if desired.