After a brief hiatus, I figured I’d dive back into my favorite treat: cupcakes. Now, I typically don’t like chocolate and fruit mixed together. Chocolate-covered strawberries? Give them to someone else.
But chocolate and orange? Now that’s a match made in heaven. These cupcakes are super easy to make too: just mix the dry goods together; mix the wet ingredients; mix dry and wet; fold in the chocolate chips. I love recipes like this.
Chocolate and Orange Cupcakes
yield: 24 cupcakes
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, melted
- zest of one orange
- 2 six-ounce containers vanilla yogurt (not greek)
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup miniature chocolate chips, plus more for decorating
Toss 1 tbsp flour with miniature chocolate chips to coat. Set aside.
In a medium-sized bowl, sift the remaining flour, baking powder, baking soda, and salt together. Set aside.
In another bowl, whisk together the melted butter, zest, yogurt, and sugar to combine. Add in the eggs and whisk until homogeneous.
Add the dry ingredients to the wet. Mix until it comes together; a few lumps are okay, but it should not be overly lumpy. Fold in the chocolate chips.
Bake in an oven preheated to 325 degrees for about 18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting with orange buttercream and topping with chocolate chips.
yield: about 4 cups; enough to frost 24 cupcakes
- 1 cup butter, softened
- 4 cups confectioner’s sugar
- the zest of one orange
- 3-4 tbsp orange juice
Cream the butter and 2 cups of the confectioner’s sugar together until light and fluffy, about 3-5 minutes on medium speed in a stand mixer.
Add in 3 tbsp of orange juice and 1 1/2 cups of confectioner’s sugar. Cream until smooth. Adjust frosting according to stiffness and taste with the remaining orange juice and sugar.