Chocolate Cupcakes with Orange Buttercream

🧂 Ingredients

• ⅔ cups Butter – unsalted and at room temperature
• 1 cup Granulated sugar
• 2 large Eggs – room temperature
• 1 teaspoon Vanilla extract or orange extract
• ½ cup Unsweetened cocoa powder
• 1⅔ cups Pastry flour
• 1 cup Milk – 2% fat
• 1½ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ¼ teaspoon Salt
• 1 cup Butter – room temperature
• 2¾ cups Powdered sugar
• 1½ teaspoons Orange zest
• ½ tablespoon Orange juice
• ½-1 tablespoon Milk – if buttercream is too thick

Instructions

• 1 Pre-heat the oven to 350F (180C). Place cupcakes holders in a 12 medium sized
  muffin tin.
• 2 In a large bowl cream together butter and sugar until light and fluffy, about
  2-3 minutes. Add eggs one at a time beating well in between each addition. Beat
  in the vanilla extract or orange extract for a zesty flavor.
• 3 In a medium bowl sift together cocoa powder, baking powder and baking soda.
  Whisk in the salt.
• 4 Add the flour mixture alternately with the milk to the wet mixture and beat just
  until combined. Pour the batter into the prepared muffin tin.
• 5 Bake for approximately 15-20 minutes or until a toothpick inserted in the
  cupcakes comes out clean or with a few crumbs. Let the cupcakes cool for about
  10 minutes in the muffin tin then transfer them to a wire rack to cool
  completely.
• 6 Finish by decorating them with the orange buttercream and sprinkle orange zest
  on top to finish.
• 7 In the bowl of a stand mixer beat the butter until light and fluffy. Add orange
  zest and orange juice and beat again.
• 8 Add powdered sugar ½ a cup at a time. If the buttercream is too thin add more
  powdered sugar, if too thick add ½ tablespoon of milk.

Nutrition Info