Dark Chocolate Orange Mini Cupcakes
20 June, 2016
Hey Folks! Just wanted to share a secret with you all...guess what? Oh I am a bit shy confessing this in front of all you guys, but I had to do it..Know what 'I am in LOVE' ..O my God , this is such a wonderful feeling..You guys definitely want to know who the luck one is? So here is the name...I am in Love with Muffins these days..LOL..No seriously! I love baking these delicious cute lil dessert & I am loving every bit of it...Right from prep to baking them to decorating them to Hogging them 🙂 I just love the whole process of creating them..and last week I thought of making yet another yummilicious mini cupcakes from their family..I get so excited baking them..these are dark, zesty,chocolaty & yes under 65 calories each..So you see what a deadly combo I am just going to share with you Taste +Health = Dark Chocolate Orange Mini Cupcakes..These lovely cupcakes are a must try for everyone out there..My family just drooled over them..I am sure yours will love them too..
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Ingredients Â
- 3/4 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbs baking powder
- 1/2 cup of brown sugar
- 1/3 cup cocoa powder
- 1 cup skimmed milk
- 1 egg
- 2 tbs orange zest
- 1/3 cup fresh orange juice
- 1/4 cup canola oil Butter melted
- 1/3 cup of mini choco chip Optional
- 1/3 cup butter at room temperature(For icing)
- 1/2 cup unsweetened cocoa powder divided(For icing)
- 1/3 cup milk For icing
- 1 tbsp vanilla extract For icing
- 2 cup brown sugar powder For icing
- 1 pinch salt
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InstructionsÂ
- Preheat oven to 200 degrees.
- For Muffins-
- In a large bowl, combine all-purpose and whole wheat flour, baking powder and salt.
- In another bowl, whisk together sugar, and cocoa, gradually whisk in milk until blended. Whisk in egg, orange zest, orange juice and canola oil.
- Pour over dry ingredients and sprinkle with chocolate chips, stir till just combined
- Now grease muffin molds & pour the mixture in the molds
- Bake, in batches as necessary, for about 15 min or until toothpick comes out clear.
- Let them cool in for for 5 min.
- Transfer to rack to cool completely.
- For Icing-
- Beat butter and 1/4 cup cocoa powder together in a bowl until light and fluffy.
- Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract, beat until smooth.
- Add sugar, about 2 tbs at a time, until desired consistency is reached.
- Decorate over cool muffins as desired.
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