Tuesday, January 26, 2010

Chocolate Orange Cupcakes

1 ½ cups all-purpose flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tbsp orange zest
1 cup milk (any kind)

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars until light and fluffy, then beat in the eggs one at a time. Add vanilla and orange zest.
Alternating in 3 additions, beat in the flour and the milk at low speed, ending with an addition of flour. Evenly distribute into prepared muffin tins and bake at 350F for 15-17 minutes, until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.
Makes 24.

Chocolate Orange Cream Cheese Frosting
8-oz. cream cheese, softened
¼ cup butter, softened
¼ cup cocoa powder
1 tbsp orange zest
3 tbsp orange juice
3-4 cups powdered sugar (may need extra)

In a large bowl, beat together cream cheese and butter until well combined, then beat in cocoa powder, orange zest, orange juice and 2 cups powdered sugar until smooth. With the mixer on medium-high, add additional powdered sugar (1-2 more cups) until frosting is somewhat stiff but still easy to spread.
Apply to cooled cupcakes.


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