Chocolate-Orange Cupcakes

These chocolatey cupcakes get their orange flavor from both fresh-squeezed orange juice and orange zest. The zest makes an appearance in the buttercream frosting, too.

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  • Makes: 24 servings
  • Serving Size: 1 2 1/2-inch cupcake
  • Makes: 24 cupcakes
  • Prep: 30 mins
  • Bake: 18 mins 350°F
  • Cool: 45 mins

Chocolate-Orange Cupcakes

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Directions

  1. Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Remove 6 teaspoons zest from oranges. Squeeze juice from oranges; add enough water to juice to equal 1 cup total liquid.
  2. Beat cream cheese and sugar on medium. Beat in one of the eggs; stir in 1 tablespoon of the orange zest.
  3. In a large mixing bowl combine cake mix, oil, orange juice mixture, and the remaining three eggs. Beat on low for 30 seconds. Scrape bowl; beat on medium for 2 minutes more. Spoon batter into prepared muffin cups, filling each about three-fourths full. Drop a slightly rounded teaspoon of the cream cheese mixture into each batter-filled muffin cup.
  4. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool cupcakes in pans for 10 minutes. Remove cupcakes from pans; cool on wire racks.
  5. Spread Butter Cream Frosting onto tops of cupcakes. If desired, dip orange candy wedges into melted chocolate; let stand on waxed paper until chocolate is set. Top each cupcake with a chocolate-dipped orange candy.

Butter Cream Frosting

Directions

  1. In a medium mixing bowl beat butter on medium until smooth. Add 1 cup of the powdered sugar, beating well. Beat in the 1 Tbsp. half-and-half and the remaining orange zest from cupcakes. Beat in the remaining powdered sugar. If necessary, beat in enough additional half-and-half to make frosting spreading consistency.
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Nutrition Facts (Chocolate-Orange Cupcakes)

  • Per serving:
  • 275 kcal ,
  • 15 g fat
  • (6 g sat. fat ,
  • 58 mg chol. ,
  • 256 mg sodium ,
  • 34 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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