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Citrus Chocolate Cupcakes

 Citrus Chocolate Cupcakes
"My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test," notes Sara Zignego of Hartford, Wisconsin. "Not only are these treats light and delicious, they're easy to make!
12 ServingsPrep: 20 min. Bake: 15 min.


  • 1/2 cup orange juice
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips
  • 1-1/2 teaspoons confectioners' sugar


  • In a small bowl, beat the orange juice, water, oil, vinegar and
  • vanilla. In a large bowl, combine the flour, sugar, cocoa, baking
  • soda and salt; gradually beat into orange juice mixture until
  • blended. Stir in chocolate chips.
  • Coat muffin cups with cooking spray or use paper liners; fill half
  • full with batter. Bake at 375° for 13-16 minutes or until a
  • toothpick comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack to cool completely. Just before serving, sprinkle
  • with confectioners' sugar. Yield: 1 dozen.

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Citrus Chocolate Cupcakes (continued)

Nutritional Facts: One cupcake equals 155 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 204 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.