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Orange-Chocolate Chip Cupcakes

August 12, 2011

If you love the combined flavors of orange and chocolate, then these cupcakes are a must-try! Two of my coworkers recently celebrated birthdays and I was looking for something I could make the night before without having to make an extra trip to the grocery store. As I was browsing through my Gourmet Cookbook, this recipe jumped out at me because I had heavy cream left over from another dessert I had made, and I usually keep various citrus fruit zest in my freezer. I had just enough to make a double recipe, so there was plenty for everybody to share (with some left over to take home too)! Both the cupcakes and the ganache frosting were really easy to make. Because the ganache also uses the mini chocolate chips, you don’t need to melt chocolate in a double boiler – the heat from the simmered cream is enough to melt the smaller chips.

Orange cupcakes

Makes 12 cupcakes

Ingredients

Cupcakes

  • 1  cup all-purpose flour
  • 1 1/2  teaspoons baking powder
  • 1/8  teaspoon salt
  • 5  tablespoons unsalted butter, softened
  • 1/2  cup sugar
  • 1  large egg
  • Finely grated zest of 1 orange
  • 1/2  teaspoon vanilla extract
  • 1/2  cup whole milk
  • 1/2  cup mini semisweet chocolate chips

Frosting

  • 3/4  cup mini semisweet chocolate chips
  • 1/4  cup heavy cream

Directions

  1. For the cupcakes: Put a rack in middle of oven and preheat oven to 350 degrees F. Line a 12-muffin pan with cupcake liners.
  2. Sift together flour, baking powder, and salt into a bowl.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and vanilla. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour mixture and beating just until incorporated. Fold in chips.
  4. Divide batter among lined muffin cups. Bake until pale golden and a wooden pick or skewer inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack to cool completely.
  5. For the frosting: Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate chips. Let stand for 1 minute to soften, then stir until smooth. (If frosting is too loose to spread, let sit at room temperature for 10 to 30 minutes, stirring occasionally; frosting will continue to thicken as it stands.) Spread frosting on cupcakes and serve.

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