Welcome to Tween Tuesday, where occasionally, one of my tweens will share a recipe, tip or craft idea! Today Nicole will share dark chocolate cupcakes with blood orange frosting for two!
Hi Everyone! I’m so excited about Tween Tuesday! I hope to be sharing many ideas with you! My first idea is for a cupcake recipe that reminds me of my favorite See’s Candy, Orange Cream.
Have you ever wanted a yummy cupcake, but didn’t want a whole dozen? I was thinking about mug cakes and while you can make a small amount of cake, it really doesn’t taste the same as a cupcake out of the oven. The texture is different and can be kind of dry. I started looking at several cupcake recipes and came up with this yummy recipe that makes just TWO cupcakes. Its perfect to share with your BFF!
Dark Chocolate Cupcakes
- 3 TBSP Flour
- 1/8 tsp Baking Soda
- 1.5-2 tsp Cocoa Powder
- 2 TBSP Sugar
- 1 TBSP Semi-Sweet Chocolate Chips
- Small Pinch of Salt
- 2 TBSP Water
- 1 TBSP Sunflower Oil (or Vegetable Oil)
- 1/8 tsp Pure Vanilla Extract
Preheat oven to 350 degrees. In a small bowl whisk together the flour, baking soda, salt, cocoa powder and sugar. Add the water, oil and vanilla and whisk until very smooth. Divide the batter evenly between 2 cupcake liners. Then divide the chocolate chips and give a gentle stir with a toothpick. Be careful not to poke through the cupcake liner!
Bake the cupcakes for 15 minutes. If you don’t think it is done, stick a toothpick in the center and if it comes out clean, the cupcake is done. If not, put back in the over for another minute or two and check again.
Now this is important. You’ll want to eat this right away but if you’re going to frost it, then make sure you let the cupcakes completely cool off until room temperature.
Blood Orange Frosting
- 2 TBSP Softened Butter
- 1 Cup Powdered Sugar
- 1 tsp Grated Orange Zest
- 1/2 tsp Pure Vanilla Extract
- 1.5 TBSP Fresh Squeezed Blood Orange Juice (about 1/2 of a medium orange)
In a small bowl use an electric mixer to cream the butter until fluffy. Slowly add the powdered sugar, then the orange peel and vanilla. Next, slowly add the 1.5 TBSP of the blood orange juice and mix until smooth. If your frosting is a little too thick, add a few more drops of juice until its the right thickness. Either spread the frosting over the top of the cupcakes or to be fancy, place it in a sandwich size ziplock bag and cut a tiny corner off of the end. Then pipe the frosting over the cupcakes.
I hope you enjoy the cupcakes! I am planning out many other flavors, so check back to see how they turned out! Thanks for reading and I hope to share with you again soon!