Chocolate Orange Cupcakes
Dark chocolate cupcakes with orange filling.
Dark chocolate cupcakes with orange filling. In this first tentative attempt to make cupcakes I choose to take a chance on a mix of flavors that I love - chocolate and orange. I simply want to do a little bit of a fun filling cupcakes with a creamy orange filling and top with classic buttercream. The recipe gives quite a lot (very much) of buttercream and in my opinion you could cut it in half, but leaves the m & aruml; tten according to what I researched from American recipes.
Cupcakes are a sweeter variant of muffins often topped with icing and are meant to serve one person. It is also common for them to have a filling such as berries or different types of cream. The first known description of a pastry reminiscent of a cupcake is from 1796 when a recipe for "a light cake to bake in small cups" was written by Amelia Simmons in "American Cookery". The term "cupcake" first appeared in a cookbook from 1828 written by Eliza Leslie.
Common ingredients are butter, sugar, flour and eggs. Because they are smaller than many other pastries, they are baked faster and often do not need more than 20-25 minutes in the oven. The richness of invention in terms of flavoring and decorating cupcakes is very great. Many people choose to make really advanced toppings and decorations of buttercream and sugar paste, but also combinations that you do not normally think of such as. hearty cupcakes with salmon are available. Some favorites I found and plan to try in the future when I searched around on the internet were princess cake, gingerbread with caramel sauce, kladdkaka and Swedish sandwich cake. Above all, I think the variant that contains all the flavors from a princess cake but avoids all the tricky elements such as. assembling a whole cake is ingenious and it is something I will do as soon as I have time.
Some things I learned by trying around with slightly different recipes are the following:
- Ordinary all purpose flour is best. I tried some other variants but did not get better results from any of them.
- Try to get all the ingredients for the dough to room temperature before mixing. This mainly applies to eggs and milk.
- Do not fill the muffin tins to more than a maximum of two thirds (2/3) to get the perfect shape on the baked cupcakes. If they are overfilled, they look good directly from the oven, but they will collapse slightly when they cool and then they get the shape of a tired mushroom instead.
- When you take them out of the oven, just let them rest in the muffin tin for a short while. The muffin tin keeps the heat for a while and will continue to cook your cupcakes and there is a risk that they will then be overcooked.
- Ordinary American buttercream with vanilla is very sweet and the amount suggested on many American recipes is also significantly more than I want. I only used half of the buttercream and even then it was very sweet. I think us Swedes would rather use a less sweet buttercream or another type of frosting.
- Cupcakes are excellent for freezing. I used containers with lids that could just hold about 4 cupcakes and they were excellent even several weeks later. They only needed a few hours in the fridge before they were ready to eat, but if you want to be sure you can of course leave them in the fridge overnight.
I think this recipe turned out well and I like these cupcakes but you could exclude the filling completely and e.g. grated orange peel directly into the chocolate batter instead. I also thought that the buttercream became too sweet for my taste and will replace it with another type of frosting such as. cream cheese-frosting or similar less sweet varieties in the future.
Ingredients
Directions
- Soften the butter in room temperature (30-60 minutes).
- Whisk on slow speed until smooth.
- Add icing sugar a little at a time, still on slow speed so it does not end up all over your kitchen. Whisk for 1-2- minutes.
- Add cream, vanilla sugar and salt - mix.
- This can be prepared 1-2 days in advance and stored well covered in refrigerator. Soften in room temperature (30-60 minutes) before use so that it is soft enough to pipe.
- Whisk eggs and sugar in a pot.
- Add pressed orange juice and heat up (on medium heat) while slowly stirring until the curd thickens.
- Remove from heat and mix with the cold butter a little bit at a time.
- The color depends on the egg yolks and if it turns out too yellow, add a few drops of red food coloring to make the curd a bit more orange.
- Store in refrigerator.
- Pre-heat the oven to 175°C (350°F)
- Sieve flour, cacao powder and baking powder in a bowl.
- Add sugar, vanilla powder, salt and chopped dark chocolate. Mix everything.
- In a food processor (or another bowl) - whisk egg, milk and oil until well mixed. Make sure that eggs and milk are at room temperature.
- Mix all wet ingredients with the dry.
- Divide the batter into 12-15 moulds and put them in a muffin tin.
- Cook in oven for 20-25 minutes.
- Let them cool down for a couple of minutes.
- Make a small hole in the cupcake (not all the way through the bottom) and fill it with the orange curd.
- Pipe buttercream and top with candied orange peel.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 8434.1 kcal | 562.27 kcal | 437 kcal |
| Carbohydrates | 934.89 g | 62.33 g | 48.44 g |
| Fat | 509.71 g | 33.98 g | 26.41 g |
| Protein | 60.02 g | 4 g | 3.11 g |
| Sugar | 696.73 g | 46.45 g | 36.10 g |
| Salt | 10.62 g | 0.71 g | 0.55 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
