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

Chocolate Orange Cupcakes Recipe

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 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 McCormick® Pure 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

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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