Dark Chocolate Peppermint Cupcake

Amazing!  What a treat!  Dark chocolate cupcake yumminess with something extra: dark chocolate morsels.  A liberal helping of peppermint cream cheese frosting drizzled with chocolate ganache and sprinkled with crushed peppermint candies.  Of note, I keep the cupcakes in a plastic bin in the fridge, and after an overnight, the peppermint candy crumbles melted and created a gooey peppermint glaze.  Yum!

For recipes, click on the tags to the right:

Little Cakes: The Brooklyn Blackout cake
Frostings: Peppermint Cream Cheese frosting
Toppings: Chocolate Ganche, Peppermint Candy crumbles

Chocolate Orange Cupcake

This cupcake combines the delicious flavors of chocolate and orange.  The cake is a blend of both flavors, and is then filled with a generous portion of chocolate icing.  The frosting is a swirl of chocolate cream cheese and orange cream cheese.  The combination is a gooey mouth watering dessert that pairs well with a bold coffee.


For recipes, click on the tags to the right:

Little Cakes: The Chocolate Orange Cake
Filling: Chocolate Filling
Frostings: Chocolate Cream Cheese Frosting and Orange Cream Cheese Frosting

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
1 tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon orange extract
4+ cups powdered sugar
Orange Gel coloring

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 orange zest, orange juice, orange extract and powdered sugar.  Add the Orange Gel coloring drop by drop until you achieve the desired orange color. Add a little more or less powdered sugar until you reach the desired frosting consistency.

Chocolate Filling

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  In a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.

2.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

3.  For icing, use a pastry bag and make decorative swirls on each cupcake.

The Chocolate Orange Cake

Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 20 minutes

INGREDIENTS




2 1/4 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 3/4 teaspoons baking soda
1 tablespoon baking powder
3/4 teaspoon salt

1/2 cup buttermilk
3 eggs
1/2 cup fresh brewed coffee
1/2 cup fresh orange juice
1/2 cup sour cream
3/4  cup vegetable oil
1 teaspoon vanilla extract

Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

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

2.  In a large bowl, combine the flour, sugar, baking soda, and salt.  Pour 1/2 of this dry mixture into a large mixing bowl and add the cocoa powder.  Mix on low speed until combined.

3.  In a medium bowl, combine the buttermilk, 1/4 cup vegetable oil, 1 egg, vanilla extract.  Add the wet mixture into the dry ingredients in the large mixing bowl and beat on low speed until well combined.  Slowly add the coffee until just mixed together.

4.  Fill the cupcake tins evenly with this chocolate batter until each tin is about 1/4 - 1/2 full.

5.  Clean and dry the large mixing bowl then add the rest of the dry mixture.  Add 1/2 cup vegetable oil, orange juice, 2 eggs and sour cream.  Mix on medium speed until well combined.  Carefully pour the mixture into the cupcake tins until each tin is about 3/4 full.

6.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.  Do not remove from pan until after filling has been inserted.

7.  For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.