This Iron Cupcake challenge was more challenging than you might think with an ingredient like
chocolate! While
chocolate is very easy to incorporate into a cupcake, it's not quite as easy to be original, because your mind has to get passed the typical pairings for
chocolate. My initial thought was peppermint
chocolate, because I love this combo. But, after a few other combination musings I decided on orange-
chocolate. It is during this time of year that you really start to see those delicious
chocolate oranges that give you the satisfaction of smashing something. Also, I have memories of my mother always including an orange in the bottom of my stocking for Christmas. She did this either to A: continue the tradition of fruit as a Christmas present, from back in the day when fruit was virtually unavailable during the winter or B: she needed something to fill the space to make it look like we had more presents. I think it was A.
Honestly, these cupcakes are amazing, and I don't usually toot my own horn. I will safely say that these are the best cupcakes I have ever made. Anyway, this is a competition, so please vote for me
here. I could win the following fantabulous prizes:
And, without further ado, let me present you with my recipe for this month's challenge!
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
Zest of one large orange
3 large eggs
1 teaspoon vanilla extract
1-2 teaspoons orange blossom water + 1-2 tablespoons for topping baked cupcakes
1/2 cup sour cream
2 tablespoons cream
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add orange zest and mix. Add eggs, one at a time, beating well after each, then beat in vanilla and 1-2 teaspoons of orange blossom water.. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Mix in 2 tablespoons of cream.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes. Brush tops of cupcakes with more orange blossom water; transfer to a wire rack to cool completely, then spread with orange-chocolate chip buttercream frosting (recipe follows).
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla
Zest of 1 large orange
2 teaspoons orange blossom water
4 cups sifted confectioners' sugar (approximately 1 lb)
2 tablespoons cream
3/4 cup chocolate chips, chopped into small pieces
In large bowl, cream shortening and butter with electric mixer. Add vanilla, orange zest, and orange blossom water. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add cream and beat at medium speed until light and fluffy. Mix in small bits of chocolate chips. Keep bowl covered with a damp cloth until ready to use.
