Dark Chocolate Orange Mini Cupcakes - Plattershare - Recipes, Food Stories And Food Enthusiasts

Dark Chocolate Orange Mini Cupcakes

June 20, 2016
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4.8
4 Votes
Breakfast, Brunch, Dinner, Lunch, Snacks
Prep Time
0h
15m
Cook Time
0h
20m

Cuisine

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Yield / Serves

24 Servings

Category

About Recipe

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

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 tablespoon vanilla extract(For icing)
2 cup brown sugar powder(For icing)
1 pinch salt
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Instructions

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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Tags
cup cakes dark chocolate mini cupcakes muffins orange orange zest
Monika Patel

Monika Patel

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