Chocolate orange cupcakes a rich Valentine’s treat
Chocolate and orange cupcakes are topped with a creamy vanilla frosting
Candy is a staple of Valentine’s Day, but after a few pieces, I always long for something a little more lasting — dark chocolate. These cupcakes pair orange flavoring with dark chocolate to make it an extra special treat for Valentine’s Day. And the icing is a perfect, creamy complement. I found this recipe in an old fund-raising cookbook, and I was surprised to see coffee creamer as one of the ingredients listed for the icing. I thought, this is going to be gritty and sickeningly sweet, but it actually created a wonderful flavor without all the fat of whipping cream.
These cupcakes aren’t too fancy, but they satisfied my craving for something a little decadent. Hershey’s Special Dark Cocoa was used in place of regular unsweetened cocoa powder. I used Wilton decorations for the topping, candy heart, sprinkles and red glitter for a fun touch.
Chocolate Orange Cupcakes with Creamy Vanilla Frosting
For the cupcakes:
1 1/3 cups sugar
1 1/3 cups all-purpose flour
1 cup Hershey’s Special Dark cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking salt
2 eggs
1 cup milk
1/3 cup sour cream
1/2 cup vegetable oil
1 1/2 teaspoon orange extract
Preheat oven to 350 degrees. Prepare a muffin pan with cupcake liners. Sift dry ingredients; mix together. Add remaining ingredients and beat with electric mixer on medium speed about 2 minutes. Bake about 25 minutes.
Creamy Vanilla Frosting
1/2 teaspoon salt
1/2 cup water
2 teaspoons vanilla
1/3 cup powdered coffee creamer
1 cup butter, softened
5 cups confectioners’ sugar
Add all ingredients into large bowl. Mix at medium speed for about 3 minutes and at high speed for about 5 minutes. Add more sugar to thicken or water to thin.
Servings: 12.
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