February 9, 2010
Chocolate Orange 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
1/2 cup soy margarine
1/2 cup vegetable shortening
1/2 to 1 cup confectioner's sugar
Grated zest of one orange
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.
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.