Citrus infused velvety Chocolate Cupcakes with whipped cream frosting are to die for. These not so sweet moist and flavorful treats are loved by all. I have added little chocolate hearts and Chocolate Covered Strawberries to fancy them up since it is Valentin's day.
I have been making them so many times these days. I love chocolate-orange combination and so are my kids and their friends. Whipped cream topping is really drool worthy and easy to whip up in few minutes. Oh, it's so delicious the moment you sink your teeth into.
You can also try this beautiful edible Bouquet.
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| Cupcake bouquet |
Ingredients~
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8tsp.salt
1/4 cup oil
1/2 cup freshly squeezed orange juice
1 tsp. orange zest
2 large eggs
For the frosting~
1cup super cold heavy whipping cream
1/2 cup powdered sugar
1 tbsp. Unsweetened cocoa powder
Equipment~
12 cup muffin tray
12 cupcake liners
Hand mixture
1 small and 1 medium bowl
Another small/medium bowl for frosting
Piping bag and 1M star tip
1 rubber spatula
Equipment~
12 cup muffin tray
12 cupcake liners
Hand mixture
1 small and 1 medium bowl
Another small/medium bowl for frosting
Piping bag and 1M star tip
1 rubber spatula
Method~
First, make the frosting before preparing the cake batter. Chill the mixing bowl for 15 minutes or more. Add heavy cream in the mixing bowl and start whipping with the hand mixer. Gradually add powdered sugar and cocoa powder. Whip until stiff peaks form. Scrapes the sides with a rubber spatula and refrigerate immediately.
Sift the flour, baking powder, cocoa and salt together in a small bowl. In a medium bowl, whisk sugar and egg till creamy. Add in orange juice, zest and oil to mix well. Gently fold flour mixture to the egg mixture, 1/2 cup at a time until well combined. Do not over mix.
First, make the frosting before preparing the cake batter. Chill the mixing bowl for 15 minutes or more. Add heavy cream in the mixing bowl and start whipping with the hand mixer. Gradually add powdered sugar and cocoa powder. Whip until stiff peaks form. Scrapes the sides with a rubber spatula and refrigerate immediately.
Sift the flour, baking powder, cocoa and salt together in a small bowl. In a medium bowl, whisk sugar and egg till creamy. Add in orange juice, zest and oil to mix well. Gently fold flour mixture to the egg mixture, 1/2 cup at a time until well combined. Do not over mix.
Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners. Pour equal amount of cake batter into each muffin cavity. Bake for 13-15 minutes until tooth pick inserted comes out clean. Remove from the oven and leave cupcakes in the muffin pan for a few minutes. Cool completely on a wire rack before frosting.
Once the cupcakes cooled, fill a pastry bag with 1M star tip and decorate. Refrigerate cupcakes for a while to firm up whipped frosting before serving. Enjoy!
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