CHOCOLATE ORANGE CUPCAKES

Dark chocolate cupcakes are taken up a notch with the addition of  fresh orange zest and topped with a rich chocolate orange frosting.

We’re officially in midwinter and that means it’s citrus season! This is one part of winter that I love. All our favorite citrus fruits are not only at their prime in juiciness and deliciousness, but are also available at the best prices right now.  I always buy a hefty bunch of oranges with the intentions of eating them fresh. And we do eat some…but they always end up getting baked into blog goodies as well.

These cupcakes are so deliciously dark and chocolaty, with a hint of orange and topped with a rich chocolate orange frosting. Forget the kiddo cupcakes, these are the ones you’re going to want for your birthday! Deliciously dark and decadent, these really are a treat. And it’s so easy to make them look fancy. Just sprinkle a little grated orange zest over the tops along with some chocolate curls. If you’re feeling really fancy, press a piece of Hershey’s bar or a segment of Terry’s chocolate orange into the tops. Presto! People will think you’re a baking wonder.

Ingredients
Chocolate Orange Cupcakes

• 2 cups all purpose unbleached flour spooned and leveled
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons fresh orange zest
• 1 cup hot water
• 2/3 cup unsweetened cocoa
• 3/4 cup vegetable shortening
• 1 1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Chocolate Orange Frosting

• 1/2 cup butter softened to room temperature
• 3 ounces unsweetened baking chocolate melted
• 3 cups confectioners sugar
• 2 teaspoons vanilla extract
• 1 teaspoon pure orange extract
• 3 tablespoons heavy cream

Instructions
For the Cupcakes

1. Preheat the oven to 350 degrees and prepare your baking tin with the cupcake wrappers. 
2. In a medium sized bowl, add the flour, baking soda, salt, baking powder, and orange zest. Lightly stir and set aside. 
3. In a liquid measuring cup, combine the hot water and cocoa. Whisk together until all the cocoa has dissolved in the water and set aside.
4. In a medium sized mixing bowl, cream together the shortening and sugar until it is light and fluffy. Add the eggs and vanilla and beat again. Alternate adding the flour mixture and the cocoa, scraping down the sides as needed. Mix just until all the ingredients are incorporated. Do not overmix or your cupcakes will be less tender. 
5. Fill each cup 2/3 full and bake at 350 degrees for 20- 25 minutes or until the cakes spring back when touched. Remove to a wire rack and cool completely.

Read more please visit : www.accidentalhappybaker.com

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