Orange and Chocolate Fudge Cupcakes

By adding just a few extra ingredients, like fresh, squeezed orange juice, orange liqueur, and zest, this humble yellow...
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Orange and Chocolate Fudge Cupcakes

Luci Petlack

By adding just a few extra ingredients, like fresh, squeezed orange juice, orange liqueur, and zest, this humble yellow cake is transformed into something distinctly more gourmet. — Angela Carlos

This recipe comes from Luci's Morsels

Ingredients

For the cake:

  • 1 box Betty Crocker Super Moist yellow cake mix
  • 1 Cup freshly squeezed orange juice
  • 1 Tablespoon orange zest
  • 1/2 Cup vegetable oil
  • 3 eggs
  • 1 Tablespoon orange liqueur (optional)

For the frosting:

  • 1/2 Cup plus a tablespoon of sugar
  • 1/4 Cup cocoa
  • 1/4 Cup milk or cream
  • 1 Teaspoon water
  • 2 Tablespoons butter
  • 1/2 Teaspoon salt
  • 3/4 Cups powdered sugar
  • 1/2 Teaspoon vanilla
  • 1/2 Teaspoon orange liqueur (optional)

Directions

For the cake:

Preheat oven to 325 degrees F. Line cupcake pan with wrappers. In a large bowl, combine cake mix, orange juice and zest, oil, eggs, and liqueur. Fill each cupcake wrapper 1/2 to 2/3 full of batter. Bake 18 to 20 minutes until cupcakes are set but not browning. Let cool completely before frosting.

For the frosting:

In a saucepot over medium heat, bring sugar, cocoa, cream, water, butter, and salt to a boil, stirring constantly. Let boil three minutes, constantly stirring. Remove from heat. Let cool 30 minutes. Beat powdered sugar, vanilla, and orange liqueur into chocolate mixture until frosting reaches thick but spreadable consistency. If frosting is too dry, add milk 1/2 teaspoon at a time. if frosting is too runny, add powdered sugar, 2 tablespoons at a time. Frost cupcakes. If full cupcake coverage is desired, double amounts for frosting ingredients.

Orange Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Orange Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.