Dark Chocolate Orange Mini Cupcakes
About Dark Chocolate Orange Mini Cupcakes
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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Recipe Time & More
Ingredients
- 3/4 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tbsp Baking Powder
- 1/2 cup Brown Sugar
- 1/3 cup Cocoa Powder
- 1 cup Skimmed Milk
- 1 Eggs
- 2 tbsp Orange Zest
- 1/3 cup Orange Juice fresh
- 1/4 cup Canola Oil butter melted
- 1/3 cup Choco Chips optional mini
- 1/3 cup Butter at room temperature(for icing)
- 1/2 cup Cocoa Powder divided(for icing) unsweetened
- 1/3 cup Milk for icing
- 1 tbsp Vanilla Extract for icing
- 2 cup Sugar Powder for icing, or brown brown
- 1 tsp Salt or as per taste
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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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Monika Patel
4 Comments
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What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!
What a delicious recipe! Thanks for posting.
Absolutely delicious! Can’t wait to try it.