Chocolate-Orange Cupcakes

Chocolate-Orange Cupcakes

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

Prep Time

50

Minutes

Total Time

1:50

Hr:Mins

Makes

24

cupcakes

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.
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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.