– 1 cup Flour All-purpose – 1 cup Sugar Granulated – 1/3 cup Unsweetened Cocoa Powder Dutch processed/Superior Red – 1 tsp Baking Powder – 3/4 tsp Baking Soda – 1/2 tsp Salt – 3/4 tsp Espresso Powder – 1 Egg large – 1/2 cup Milk of your choice! – 1/4 cup Canola Oil or other light vegetable oil – 1 tsp Vanilla Extract – 1/2 cup Hot Water (Boiling)
Chocolate Orange Whipped Ganache Frosting
– 1.5 cup Milk Chocolate roughly chopped – 3/4 cup Heavy Cream – 1/2 cup Unsalted Butter softened, cubed – 1.5 tsp Natural Orange Extract – 1 tsp Vanilla Extract – 1/2 tsp Salt
**Instructions**
Chocolate Cupcakes
1. Preheat your oven to 350F (325F convection oven). Line cupcake/muffin pan with paper liners. Set aside. 2. In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda, and baking powder. Sift cocoa powder into flour mixture. 3. To the flour mixture, directly add room temperature egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture becomes a thick, glossy, dark brown paste. 4. Add boiling water to the mixture. Gently stir the mixture until it transitions from a paste to a thin liquid consistency. 5. Pour ~ ¼ cup of batter into each cupcake liner (filling cupcakes until 3/4 filled). Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean. 6. Remove from the oven and allow to cool for 5 minutes in the baking pan and then transfer to a cooling rack to cool completely. Once completely cooled, it’s time to frost and decorate!
Chocolate Orange Whipped Chocolate Ganache
1. In a medium bowl, combine chopped chocolate and boiling hot cream. Let mixture sit for ~3 min. Slowly stir until mixture turns into a smooth, homogenous, chocolate mixture. Let mixture cool to room temperature. 2. Once cool, add orange extract, vanilla, and salt. 3. Whip ganache using an electric mixture on low speed, adding butter one cube at a time until all butter has been incorporated. 4. Increase electric mixer speed to high and continue whipping until mixture is fluffy and holds its shape (~4 min) 5. Decorate cupcakes with a generous portion of frosting, sprinkles (as desired), and enjoy!
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**Recipe:** https://themindfulmeringue.com/chocolate-orange-cupcakes
**Ingredients**
Chocolate Cupcakes
– 1 cup Flour All-purpose
– 1 cup Sugar Granulated
– 1/3 cup Unsweetened Cocoa Powder Dutch processed/Superior Red
– 1 tsp Baking Powder
– 3/4 tsp Baking Soda
– 1/2 tsp Salt
– 3/4 tsp Espresso Powder
– 1 Egg large
– 1/2 cup Milk of your choice!
– 1/4 cup Canola Oil or other light vegetable oil
– 1 tsp Vanilla Extract
– 1/2 cup Hot Water (Boiling)
Chocolate Orange Whipped Ganache Frosting
– 1.5 cup Milk Chocolate roughly chopped
– 3/4 cup Heavy Cream
– 1/2 cup Unsalted Butter softened, cubed
– 1.5 tsp Natural Orange Extract
– 1 tsp Vanilla Extract
– 1/2 tsp Salt
**Instructions**
Chocolate Cupcakes
1. Preheat your oven to 350F (325F convection oven). Line cupcake/muffin pan with paper liners. Set aside.
2. In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda, and baking powder. Sift cocoa powder into flour mixture.
3. To the flour mixture, directly add room temperature egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture becomes a thick, glossy, dark brown paste.
4. Add boiling water to the mixture. Gently stir the mixture until it transitions from a paste to a thin liquid consistency.
5. Pour ~ ¼ cup of batter into each cupcake liner (filling cupcakes until 3/4 filled). Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
6. Remove from the oven and allow to cool for 5 minutes in the baking pan and then transfer to a cooling rack to cool completely. Once completely cooled, it’s time to frost and decorate!
Chocolate Orange Whipped Chocolate Ganache
1. In a medium bowl, combine chopped chocolate and boiling hot cream. Let mixture sit for ~3 min. Slowly stir until mixture turns into a smooth, homogenous, chocolate mixture. Let mixture cool to room temperature.
2. Once cool, add orange extract, vanilla, and salt.
3. Whip ganache using an electric mixture on low speed, adding butter one cube at a time until all butter has been incorporated.
4. Increase electric mixer speed to high and continue whipping until mixture is fluffy and holds its shape (~4 min)
5. Decorate cupcakes with a generous portion of frosting, sprinkles (as desired), and enjoy!