As promised, I have a sweet new cupcake recipe for you. This winter citrus is insanely fresh and delicious right now. After enjoying fresh oranges for a few weeks, I decided to feature that nice zesty seasonal flavor in a sweet treat. I could pretend and say I was saving this recipe for Valentine’s Day, but I’m not much of a Valentine’s Day person so my close friends wouldn’t let that fly. The truth is I have been super busy and just haven’t gotten around to writing the post.
I went on a citrus kick a few weeks ago and made lemon cream cupcakes (from allrecipes) and these chocolate orange cupcakes ( my original recipe to follow) one weekend. It is amazing what a difference fresh ingredients can make! The subtle sweet orange flavor that is baked into these chocolate cupcakes is so fresh tasting, with this slight tang from the orange zest. The orange plays really well with the rich cocoa flavor.
I have mentioned before that I am not a natural baker, so when a confection turns out for me, I am genuinely surprised and delighted. Lately I have been experimenting a bit more with baking, and I am starting to get comfortable enough to make up my own recipes. Those work out for me even less frequently so it’s really nice when I come up with something tasty.
I am not even going to lie – this recipe is the second attempt. The first attempt did not work out so well. I am still learning about the delicate chemistry of baked goods. I did not realize that putting finely diced fresh orange in a cupcake would result in the batter soaking up all the orange juice, leaving chunks of stringy pulp behind. Because I believe that cupcake eating should not require post-dessert toothpicks and floss, I tried again. This time with juice.
The first batch never made it to the office. I choked down one or two cupcakes then threw them away. They just weren’t right. I brought the final batch into work and my coworkers approved. Success! I think they were pretty surprised to find out that the cake is vegan. The frosting, however, is not. I couldn’t resist topping these with dark chocolate ganache. I had never made ganache before and I was really surprised at how easy it is! If you want to go the vegan route though, you could use any vegan icing that your little heart desires and I am sure they would still be delightful.
Chocolate Orange Cupcakes (makes about a dozen)
- 1-1/2 cup unbleached all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup cocoa powder
- 1/2 cup oil
- 1 cup fresh squeezed orange juice
- 1 tablespoon fresh grated orange zest
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Sift flour and combine with other dry ingredients in a large bowl. Mix well.
- Combine wet ingredients in a small bowl. Add to dry ingredients and stir. Mix with a stand/hand mixer until well combined.
- Coat a muffin tin with non-stick spray or line with baking cups. Pour batter into cups until each cup is two-thirds full.
- Bake in preheated oven for 20-25 minutes.
- Remove from oven and let cool in pan for a a few minutes, then remove to wire racks to continue cooling.
Dark Chocolate Ganache
- 1/2 cup heavy cream
- 5 ounces dark chocolate chips
- Pour the chocolate chips into a medium sized mixing bowl.
- In a small saucepan, heat cream over medium heat. Bring to a boil then remove from heat.
- Pour the hot cream over the chocolate chips and stir to combine. Continuing stirring until chocolate is melted, then whisk until smooth.
- Let cool completely. Pop the bowl in the fridge for an hour or overnight if you have a lot of patience.
- Bring the frosting back to around room temperature then whip with a whisk until light and fluffy.
- If you’re fancy, use a pastry bag or a cake decorating gadget to top your cupcakes. If you’re like me and have a ton of gadgets that you always forget to use, don’t bother dusting off the cookie press / cake decorator gadget, and just use an old fashioned knife to spread the frosting on to the cupcakes.
Hope you dig them as much as I do!