Saturday, May 5, 2012

Orange Cupcakes with a Chocolate Buttercream

Orange cupcakes with a chocolate buttercream frosting that will make you weak in the knees!

My coworker Dave is ALWAYS asking for cupcakes.  Literally every week since I made the lemon filled lavender cupcakes he asks if I brought cupcakes. 

We're having a little Cinco de Mayo grill out at work tonight, so I thought I'd whip some up. 

The frosting on these cupcakes are out of control. 

Orange Cupcakes
(adapted from
yield: 12 regular sized or 36 minis

1 1/3 cups all purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoons baking powder
1/2 cup milk
1/2 cup vegetable or canola oil
1 teaspoon vanilla extract
1 tablespoon orange zest
1 egg

Preheat oven to 325 degrees. Line muffin tins with paper liners and set aside.
In a large bowl, combine flour, sugar, salt and leavenings. Stir with a fork to combine and make a large well in the center. Pour in remaining wet ingredients into the well and stir until just combined. Spoon into prepared tins to be 3/4 full and bake 22 minutes for regular cupcakes and 12 minutes for minis. Cool completely before frosting.

Out of control Chocolate Buttercream

Chocolate Buttercream frosting:
3 ounces semisweet chocolate, chopped
1/4  pound (1 stick) unsalted butter, at room temperature
2/3 tbsp whole milk
1/2 tsp pure vanilla extract
 1 cups confectioners’ sugar, sifted
Put the chocolate in a double boiler and stir occasionally until the chocolate is completely melted. Set the chocolate aside to cool to room temperature.
Beat the butter on a medium speed until smooth and creamy. Add the milk, mixing until completely blended. Add the cooled chocolate and mix until completely incorporated, 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and beat just until mixed. With the mixer on low speed, gradually add confectioners’ sugar (you might need a little more or a little less) until you reach a creamy, silk frosting consistency. The frosting can be stored in an airtight container at room temperature for up to 2 days.

On another note, I went to the first farmers market of the season and picked up my CSA and a few other yummies.  Highly recommend Cleverley Farms for all your local produce needs. :)


1 comment:

  1. I made cupcakes this weekend, too: golden cupcakes with chocolate buttercream frosting (made with cocoa.) Darn good, but not weak-knee-inducing. And I'm jealous about your CSA--mine doesn't start until June. Boo!