Dark Chocolate Orange Marble Cupcake

This cupcake is dense, heavy, rich and tangy delight.  The cream cheese is infused with bittersweet chocolate pieces, with a hint of orange, surrounded by a dark chocolate cake.  The dark chocolate cream cheese frosting is infused with orange flavor, which brings a bittersweet tang to the cupcake.  Perfect for a chocolate orange experience, and just in time for Halloween.

For recipes, click on the tags to the right:

Little Cakes: Chocolate Orange Marble Cake
Frosting: Dark Chocolate Orange Cream Cheese Frosting

Dark Chocolate Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
1 teaspoon orange extract
1 teaspoons vanilla extract

1.  Beat the butter and cream cheese together on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, orange and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Chocolate Orange Marble Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 30-35 minutes

INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon orange extract
1 cup bittersweet or 60% cocoa dark chocolate chips

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, sugar, salt and orange extract until light and fluffy.  Stir in the chocolate chips, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.