Orange and Chocolate Fudge Cupcakes

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

1083
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
43g
66%
Sugar
113g
N/A
Saturated Fat
9g
47%
Cholesterol
137mg
46%
Protein
11g
22%
Carbs
169g
56%
Vitamin A
114µg
13%
Vitamin B12
0.5µg
8.3%
Vitamin B6
0.2mg
9.8%
Vitamin C
33mg
55%
Vitamin D
0.9µg
0.2%
Vitamin E
8mg
39%
Vitamin K
5µg
6%
Calcium
330mg
33%
Fiber
4g
15%
Folate (food)
51µg
N/A
Folate equivalent (total)
178µg
45%
Folic acid
75µg
N/A
Iron
4mg
23%
Magnesium
53mg
13%
Monounsaturated
24g
N/A
Niacin (B3)
3mg
17%
Phosphorus
535mg
76%
Polyunsaturated
6g
N/A
Potassium
339mg
10%
Riboflavin (B2)
0.5mg
30.7%
Sodium
1009mg
42%
Sugars, added
50g
N/A
Thiamin (B1)
0.4mg
25.6%
Trans
0.8g
N/A
Zinc
1mg
8%