Citrus Chocolate Cupcakes Recipes

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CITRUS CHOCOLATE CUPCAKES



Citrus Chocolate Cupcakes image

My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test. Not only are these treats light and delicious, they're easy to make! -Sara Zignego, Hartford, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup orange juice
1/3 cup water
3 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

Steps:

  • In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips. , Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 204mg sodium, Sodium 26g carbohydrate, Carbohydrate 1g fiber), Fiber 2g protein.

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING



Citrus Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Yield 12 cupcakes

Number Of Ingredients 19

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 8-ounce package cream cheese, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch fine salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1 stick (4 ounces) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1 1/2 tablespoons orange juice
Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Steps:

  • Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
  • Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

CITRUS CHOCOLATE CUPCAKES



Citrus Chocolate Cupcakes image

Very soft decadent, yet low-fat cupcakes. These do not contain egg and can easily be made vegan. Un-iced, they are still extremely good cake-like muffins. NOTE: these cupcakes had a VERY mild citrus flavour. I have since added orange zest to the recipe for a more prevalent citrusy flavour.

Provided by LUv 2 BaKE

Categories     Dessert

Time 31m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup orange juice
1/3 cup water
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/4 teaspoon orange extract (optional)
1 orange, zest of
1/3 cup mini chocolate chip

Steps:

  • In a medium bowl combine flours, sugar, cocoa and baking soda.
  • In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired) and orange zest.
  • Add flour mixture to the juice mixture; stir until just moistened.
  • Fold in chocolate chips.
  • Spray 12 medium muffin cups or use paper liners.
  • Fill cups half full with batter.
  • Bake at 375F 13-16 minutes or until toothpick comes out clean.
  • Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 148.1, Fat 5.3, SaturatedFat 1.5, Sodium 106.7, Carbohydrate 24.7, Fiber 2.3, Sugar 11.9, Protein 2.5

SPICED CUPCAKES WITH CITRUS GLAZE



Spiced Cupcakes with Citrus Glaze image

Orange-flavored glaze tops these nicely spiced cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 40m

Yield Makes 48

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup packed light-brown sugar
2 large eggs
1/2 cup whole milk
1 3/4 cups confectioners' sugar
4 tablespoons orange juice
Food coloring (optional)

Steps:

  • Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.
  • In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with two additions milk and beating well after each addition.
  • Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.
  • Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

Nutrition Facts : Calories 170 g, Fat 8 g, Protein 1 g

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