Chocolate Cupcakes with Orange Cream Cheese Frosting

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.

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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

 

Spongy Carrot Cake with Cream Cheese Frosting

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

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Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

 

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

 

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

 

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

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Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

 

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract