Chocolate-Orange Cupcakes

Perk up plain chocolate cupcakes with the simple addition of orange for a delightful dessert.

  • Prep Time 50 min
  • Total Time 1 hr 50 min
  • Servings 24

Cupcakes

2
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1
cup hot water
2/3
cup unsweetened baking cocoa
3/4
cup shortening
1 1/2
cups granulated sugar
2
eggs
1
teaspoon vanilla
2
tablespoons grated orange peel

Chocolate-Orange Frosting

1/2
cup butter or margarine, softened
3
oz unsweetened baking chocolate, melted, cooled
3
cups powdered sugar
2
teaspoons vanilla
2
to 3 tablespoons orange juice

Garnish

6
orange slice candies (wedges)

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  • 3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 6 In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
  • 7 Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.

Expert Tips

These cupcakes would be great to serve for a Halloween party. Look for decorative Halloween-themed paper baking cups to bake them in.

If you don't have orange slices, use orange sprinkles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
30mg
30%;
Sodium
210mg
210%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.