Chocolate Orange Meringue Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
• Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter.
• Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth.
• Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely.
• Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
• Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest.

Steps:

• Preheat the oven to 350°F (180°C).
• Line 12 standard muffin cups with paper liners.
• In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
• In a large bowl, whisk together the eggs and granulated sugar until well combined.
• Whisk in the buttermilk and vanilla, then the dissolved cocoa.
• Whisk in the melted butter, then the dry ingredients.
• Using a tablespoon, divide the batter among the muffin cups filling each about half full.
• Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
• Let cool completely on a wire rack.
• Remove the cupcakes from the pan.
• To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
• Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
• Beat in the melted chocolate until combined.
• Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
• Refrigerate the cupcakes until 30 minutes before serving to set the frosting.

Steps:

• Preheat the oven to 350 degrees F. Line two muffin tins with 18 cupcake liners.
• Pass the cocoa powder, all-purpose and cake flours, baking soda and baking powder through a fine-mesh sieve into a large bowl. Whisk in the granulated and light brown sugars, orange zest and salt until thoroughly combined. In a medium bowl, whisk together the eggs, sour cream, water, melted butter and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until combined.
• Divide the batter among the cupcake liners, filling each by about two-thirds. Bake until set and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
• Frost the cupcakes with the buttercream and garnish with candied orange peel.
• Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
• Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
• Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.
• Remove the tops and bottoms from the oranges. Cut away the skin, removing both the peel and the white part of the skin. Cut the skin into thin strips.
• Place the peels in a medium saucepan, cover with cold water and bring to a boil. Cook for 1 minute. Drain and repeat the process two more times.
• In a large pan over medium heat, stir the sugar and 1 cup water together until the sugar has dissolved. Bring to a boil, add the peels and reduce to heat to low. Cook, swirling occasionally (no stirring!), until the peels are very soft and almost translucent, 45 minutes to 1 hour.
• Toss the peels in sanding sugar until completely covered, then transfer to a wire rack to cool.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
• Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
• Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.

Steps:

• In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Fill paper-lined muffin cups two-thirds full.
• Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
• Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
• Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix flour, 1/2 cup plus 2 tablespoons sugar, and baking powder together in a food processor. Add butter and pulse until combined.
• Whisk milk, melted dark chocolate, and egg together in a measuring cup. Stir chocolate mixture into the flour mixture until just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.
• Heat orange juice and remaining 3 tablespoons sugar together over low heat until sugar has dissolved, 3 to 4 minutes. Carefully spoon orange juice mixture over warm cupcakes and set aside to cool completely, 15 to 30 minutes more.
• Beat 1/2 cup plus 1 tablespoon butter together in a bowl using an electric mixer until light and fluffy. Carefully stir in confectioners' sugar and continue to beat for 5 minutes. Beat in milk, melted white chocolate, and orange zest.
• Decorate cooled cupcakes with icing.
• Cut orange-flavored chocolate into shavings using a sharp knife or a vegetable peeler and use to decorate cupcakes.

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; blend in dry pudding mix and 2 tsp. orange zest. Spoon into 24 paper-lined muffin cups.
• Bake as directed on package for cupcakes. Cool completely.
• Melt chocolate as directed on package; cool slightly. Beat cream cheese, marshmallow creme and remaining orange zest in large bowl with mixer until blended. Add chocolate; mix well. Add COOL WHIP; beat on low speed just until blended.
• Spread COOL WHIP frosting onto cupcakes.

Steps:

• Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
• Juice the orange, reserve for the cake mix.
• Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
• Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
• Bake 25 minutes.
• In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
• Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
• Enjoy!