Chocolate-Orange Cupcakes recipe
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Ingredients
- 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
Nutrition Info
- 373.7 caloriescarbohydrate: 54.7 gcholesterol: 48 mgfat: 17.8 gfiber: 0.9 gprotein: 2.5 gsaturatedFat: 10.9 gservingSize: -sodium: 60 mgsugar: 46.1 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Orange Cupcakes
Directions
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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.