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Chocolate-Orange Cupcakes

Name: Chocolate-Orange Cupcakes
Prep time: 50 min
Total time: 1 h 50 min
Yield: 24
Ingredients: 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1/4 teaspoon baking powder; 1 cup hot water; 2/3 cup unsweetened baking cocoa; 3/4 cup shortening; 1 1/2 cups granulated sugar; 2 eggs; 1 teaspoon vanilla; 2 tablespoons grated orange peel; 1/2 cup butter or margarine, softened; 3 oz unsweetened baking chocolate, melted, cooled; 3 cups powdered sugar; 2 teaspoons vanilla; 2 to 3 tablespoons orange juice; 6 orange slice candies (wedges)

Prep 50 min
Total 1 hr 50 min
Servings 24

Perk up plain chocolate cupcakes with the simple addition of orange for a delightful dessert.

September 9, 2011

Ingredients

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
2 tablespoons grated orange peel
1/2 cup butter or margarine, softened
3 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
2 teaspoons vanilla
2 to 3 tablespoons orange juice
6 orange slice candies (wedges)

Steps

1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2

In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
3

In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and orange peel. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
4

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
5

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
6

In large bowl, mix butter and melted chocolate until blended. Stir in powdered sugar. Beat in 2 teaspoons vanilla and 2 tablespoons orange juice until smooth. If necessary, beat in additional orange juice, 1 teaspoon at a time, until frosting is spreadable. Spread frosting on cooled cupcakes.
7

Cut each orange slice candy horizontally in half; cut each half equally into 6 pieces. Garnish each cupcake with 3 pieces of candy.