These cupcakes has a perfect combination of chocolate, cream cheese and orange  – YUMMI they are delicious!

These was made for a colleague who retired a few days ago, and he loved them 🙂

 

Ingredients (36 cupcakes)

3/4 cup unsweetened cocoa powder

3 cups flour

2 1/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 sticks butter

4 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 cup sour cream

3/4 cup dark quality chocolate (70%)

 

2 cups cream cheese

1/2 cup confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined.

Chop the dark chocolate and fold into the batter.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 3/4 full.

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

While the cupcakes cool, you have time to make the frosting.

Place cream cheese and vanilla extract in a mixing bowl and whisk until soft and fluffy. Shift in confectioners sugar and whisk until combined, soft and fluffy. Fold in 3/4 of the orange zest.

Decorate the cakes with the frosting and sprinkle the remaining orange zest on top.

Bon Appétit!

Ingredients (36 cupcakes)

1.9 dl unsweetened cocoa powder

375 dl flour

450 g sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

345 g butter

4 large eggs, room temperature

1 tbsp. vanilla extract

4.4 dl sour cream

100 g dark quality chocolate (70%)

 

500 g cream cheese

1.25 dl confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest