Recipes, re-invented from cooking shows
Chocolate Orange Cupcakes
Prep. Time:
Baking Time:
Total Time:
45 mins
18 - 20 mins
1 hour 30 mins
Serves:
12 cupcakes
Chocolate Orange Cupcakes with Candied Orange & Salted Caramel An elevated take on the classic combination featuring brown butter, coffee enhancement, and candied orange garnish. Pro Tips Don't skip browning the butter - it's the secret to professional depth of flavor Use a kitchen scale...
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Ingredients
CUPCAKES
1¼ cups (155g) all-purpose flour
⅓ cup (30g) Dutch-process cocoa powder
¾ cup (150g) demerara sugar, packed
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter
2 large eggs, room temperature
½ cup (120ml) buttermilk
1 tsp baking soda
½ tsp salt
2 tbsp strong brewed coffee, cooled
2 tbsp fresh orange juice
1 tbsp orange zest (from 1 large orange)
1 tsp vanilla extract
ORANGE COFFEE SYRUP:
½ cup (100g) granulated sugar
⅓ cup (80ml) fresh orange juice
2 tbsp strong brewed coffee
1 tbsp orange zest
Pinch of salt
SALTED CARAMEL CHOCOLATE FROSTING
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
2 tbsp Dutch-process cocoa powder
3 tbsp heavy cream
2-3 tbsp salted caramel powder
1 tsp vanilla extract
¼ tsp flaky sea salt
CANDIED ORANGE GARNISH:
1 large orange, sliced into ⅛-inch rounds
½ cup (100g) granulated sugar
½ cup (120ml) water
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Instructions
CUPCAKES
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Brown the butter: Place butter in a small saucepan over medium heat. Cook, swirling occasionally, until it turns golden brown and smells nutty (3-4 minutes). Pour into a bowl and let cool 10 minutes.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Add both sugars to the cooled brown butter and mix well. Beat in eggs one at a time, then vanilla.
Alternate dry ingredients with buttermilk in three additions, beginning and ending with flour mixture.
Gently fold in coffee, orange juice, and zest until just combined.
Divide batter among liners, filling ⅔ full. Bake 18-20 minutes until a toothpick comes out with a few moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
ORANGE COFFEE SYRUP
Combine all ingredients in a small saucepan over medium heat.
Stir until sugar dissolves, then simmer 3-4 minutes until slightly syrupy.
Poke holes in warm cupcakes with a toothpick and brush syrup over tops, allowing it to soak in.
SALTED CARAMEL CHOCOLATE FROSTING
Beat butter until fluffy (4 minutes).
Warm heavy cream slightly (not hot) and whisk in salted caramel powder until completely dissolved. Let cool to room temperature.
Sift together powdered sugar and cocoa powder.
Gradually add sugar mixture, alternating with the caramel cream mixture.
Beat in vanilla and salt until smooth and pipeable.
CANDIED ORANGE GARNISH:
Combine sugar and water in a wide skillet over medium heat.
Add orange slices in a single layer and simmer 15-20 minutes, flipping once, until translucent.
Transfer to parchment paper and let cool. Cut into quarters for garnish.
ASSEMBLY AND FINISHING
Pipe frosting onto completely cooled cupcakes using a star tip.
Top each with a piece of candied orange and a small sprinkle of flaky sea salt.
Optional: Drizzle with additional salted caramel sauce.
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