Chocolate Orange Cupcakes

Chocolate Orange Cupcakes

Ingredients:

For the cupcakes:

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsweetened cocoa powder

¾ cup granulated sugar

¾ cup brown sugar

2 large eggs

½ cup whole milk

½ cup vegetable oil

1 teaspoon vanilla extract

½ cup boiling water

Zest of 1 orange

For the frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

½ cup unsweetened cocoa powder

¼ teaspoon vanilla extract

2 tablespoons heavy cream

Zest of 1 orange

Pinch of salt

For decoration:

4-5 thin slices of orange, caramelized (see instructions below)

Chocolate chips for garnish (optional)

Instructions:

For the cupcakes:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.

In a separate bowl, beat the eggs, milk, oil, vanilla extract, and orange zest until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Slowly pour in the boiling water and stir to combine. The batter will be thin.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and allow them to cool completely on a wire rack.

For the frosting:

In a bowl, beat the softened butter until smooth.

Gradually add the powdered sugar and cocoa powder, beating until combined and fluffy.

Add the vanilla extract, heavy cream, orange zest, and a pinch of salt. Continue to beat until the frosting is smooth and fluffy.

If the frosting is too thick, add a little more heavy cream to reach your desired consistency.

For the caramelized orange slices:

Slice the orange thinly and remove any seeds.

Place the slices on a baking sheet lined with parchment paper.

Bake at 200°F (90°C) for about 1 hour, flipping halfway through, until the slices are dry and slightly browned.

Allow them to cool completely before using for decoration.

Assembly:

Once the cupcakes are fully cooled, pipe the chocolate orange frosting onto each one.

Garnish with a caramelized orange slice and sprinkle some chocolate chips on top if desired.

Enjoy these decadent chocolate-orange cupcakes with a rich, creamy frosting and a zesty citrus kick!