Friday, June 10, 2011

Chocolate Orange and Chocolate Chip Cupcake with Orange Buttercream Frosting

I've been meaning to find a good cupcake recipe for me to practice my frosting skill. And I wanna find a go-to chocolate orange cupcake recipe. This recipe is actually for chocolate cupcake but I altered it and add orange zest and orange juice.

Don't you just love the combination ? I do, a lot and a lot and a lot ! But in this recipe the orange flavour is very subtle in the cake. That's why I accompany the cake with an orange buttercream frosting. The result ? YUMMY times 10 millions ! 

Next time I'm doing this I'm gonna use 2 oranges to get the full flavour of orange.

Chocolate Orange and Chocolate Chip Cupcake

Ingredients :
  • 1/2 cup cocoa powder
  • 2/3 cup hot brewed coffee ( I used 2x1/4 cup )
  • 1 1/3 cup plain flour
  • 1/2 cup caster sugar
  • 3/4 tspn baking soda
  • 1/4 tspn salt
  • 8 tbspn ( 113 gram ) unsalted butter, room temperature
  • 2 eggs, lightly beaten
  • 2-3 tbspn orange juice
  • 1 tspn orange zest
  • 1 tspn vanilla
  • 1 cup chocolate chips

Methods :
  1. Pre-heat oven to 180 degrees C. Line muffin tin with paper liners.
  2. Place cocoa powder in small bowl. Whisk in hot coffee until smooth and let cool until mixture is lukewarm, about 5 minutes.
  3. In separate bowl, mix flour, baking soda, salt with a fork.
  4. In medium bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. After second egg, scrape down the sides and bottom and beat again. Beat in vanilla and coffee mixture. 
  5. Beat in orange zest and orange juice.
  6. Stir in flour mixture. Try to mix as little as possible because if you do the cupcakes will turn out tougher as usual. Stir in chocolate chips.
  7. Divide batter evenly by using 2 tablespoons, filling each cup about 3 quarters full. Bake for 20 minutes.
  8. Transfer muffin tin on wire rack and cool for 20 minutes. Cool completely out of the muffin tin.

Orange Buttercream Frosting
Adapted from Bake Space

Ingredients :
  • 137 gram unsalted butter, softened
  • 1 1/2 cup icing sugar
  • 3 tbspn orange juice
  • 1 tspn orange zest

Method :
  1. Beat butter and orange zest together until creamy.
  2. Gradually add icing sugar, beating until well blended.
  3. Stir in 2 tablespoon orange juice, adding additional orange juice if necessary, to reach desired consistency.

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