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February 9, 2010

Chocolate Orange Cupcakes

The Post Punk Kitchen

chocolate and orange cupcake

Inga Nielsen/iStockphoto

Makes 16 cupcakes

Cupcakes

2 cups flour
1/2 cup Dutch processed cocoa (for example, Droste)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
1 cup maple syrup
3/4 cup soy milk
1 teaspoon vanilla
2 tablespoons Grand Marnier
2 ounces semi-sweet chocolate
1 tablespoon finely grated orange peel

Icing

1/2 cup soy margarine
1/2 cup vegetable shortening
1/2 to 1 cup confectioner's sugar
Grated zest of one orange


Cupcakes

Preheat the oven to 350 F (150 C).

Chop the chocolate coarsely and melt it in the microwave for 1 minute on high heat, or in a double boiler (see note). Cool slightly.

Sift together the flour, baking powder, baking soda, salt, and cocoa. Set aside.

Whisk together the wet ingredients (oil through Grand Marnier) until foamy, then add the orange peel. Add the wet ingredients to the dry ingredients and combine. Fold in the melted chocolate.

Line a muffin tin with cupcake liners. Pour the batter in, filling each cup 3/4 of the way.

Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Icing

Combine the margarine, shortening, and confectioner's sugar with orange zest to taste. Cream everything well with a soft spatula.

If desired, decorate the iced cupcakes with sprinkles or orange slices.

Note: No double boiler? Boil some water in a small saucepan, then put a small sauté pan over the saucepan, lower the heat, and put the chocolate in the sauté pan. Stir occasionally with a plastic spatula until melted.

Recipe courtesy of the Post-Punk Kitchen.

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