Chocolate-Orange Cupcakes

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

Prep Time

Minutes

Total Time

1:50

Hr:Mins

Makes

cupcakes

Cupcakes

cups Gold Medal® all-purpose flour

1 1/4

teaspoons baking soda

teaspoon salt

1/4

teaspoon baking powder

cup hot water

2/3

cup unsweetened baking cocoa

3/4

cup shortening

1 1/2

cups granulated sugar

eggs

teaspoon vanilla

tablespoons grated orange peel

Chocolate-Orange Frosting

1/2

cup butter or margarine, softened

oz unsweetened baking chocolate, melted, cooled

cups powdered sugar

teaspoons vanilla

to 3 tablespoons orange juice

Garnish

orange slice candies (wedges)

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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.
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.
Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.

Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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:

1 Serving (1 Cupcake)

Calories 300

(Calories from Fat 120),

Total Fat 13g

(Saturated Fat 6g,
Trans Fat 1g),

Cholesterol 30mg;
Sodium 210mg;
Total Carbohydrate 43g

(Dietary Fiber 2g,
Sugars 30g),

Protein 2g;

Percent Daily Value*:

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate-Orange Cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens