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Chocolate Orange Cupcakes Recipe
Chocolate Orange Cupcakes Recipe photo by Taste of Home

Chocolate Orange Cupcakes Recipe

Read Reviews (6)
4.5 6
Publisher Photo
Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 9 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mayonnaise
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/2 cup semisweet chocolate chips
  • Confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 273 calories, 13 g fat (3 g saturated fat), 4 mg cholesterol, 274 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. 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).
  2. 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. Yield: 9 cupcakes.
Originally published as Chocolate Orange Cupcakes in Country Woman January/February 2003, p31

Nutritional Facts

1 serving (1 each) equals 273 calories, 13 g fat (3 g saturated fat), 4 mg cholesterol, 274 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Chocolate Orange Cupcakes(6)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 30, 2010

the recipe made 12+ cupcakes for me. i added a lot more orange juice to make the batter thinner. all in all i liked the cupcake, my husband thought it was too dry. after a few days in the fridge the cupcakes tasted better and more moist. also a good recipe for those watching their cholestrol

MY REVIEW
Reviewed Aug. 31, 2008

I found this to be very dry cup cake. Will not make it again.

MY REVIEW
Reviewed Aug. 19, 2008

these cupcakes were very simple to make, and they made a huge hit. everyone loved them. I'll definitely make these again.

MY REVIEW
Reviewed Aug. 13, 2008

The mayo is a substitute for eggs & oil. You can use it when you are making a small amount of corn bread also.

MY REVIEW
Reviewed Aug. 12, 2008

 

I believe the mayo is a substitute for eggs, so you might be able to use unsweetened applesauce in place of it.  In many baking recipes, I substitute 1/4 cup of applesauce for 1 egg, so if it's 2 eggs, the amount of applesauce would be 1/2 cup, etc.  Hope this helps!
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