It’s been a while…Not that I haven’t been cooking things but that I’ve been too lazy to write up a post about it. An old friend came into town this week and I wanted to make her some nice fat cow food and decided to give these cupcakes a go. Everyone seemed to like them so I figured I’d post the recipe on here so I don’t forget and lose it forever!
Chocolate-Orange Cardamom Cupcakes
- 1 C all-purpose flour
- 1 C granulated sugar
- 1/2 C cocoa powder (I prefer Valrhona dutch-processed)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 C milk
- 1/4 C vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
- 1/8 tsp orange extract
- 1/2 C boiling water
- 1/2 C (1 stick) butter, unsalted (don’t use margarine)
- 1.5 – 2 C confectioner’s sugar, sifted
- 1 tsp vanilla extract
- 1/8 tsp orange extract
- pinch of salt
- 1 – 1.5 Tbsp milk
- ground cardamom, for garnishing
- Preheat your oven to 325°F.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and cardamom to a large bowl or stand mixer. Whisk until thoroughly combined.
- Add milk, vegetable oil, eggs, vanilla and orange extract to dry ingredients.
- Mix until combined.
- Add boiling water to mixture. Beat on high for 1 minute.
- Evenly distribute batter into each cupcake liner. Only fill somewhere between 1/2 and 3/4ths of the way to the top, the cupcakes will rise a lot during baking process.
- Bake in the oven for 15-20 minutes. The base recipe I developed this recipe off of suggested 12-15 minutes but I baked them for at least 20 minutes. Check them every 3 minutes. They should be firm/set and a toothpick inserted into the middle should come out clean.
- Remove from oven and allow to cool completely.
- For the frosting, place the softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Beat the butter on medium for 3 minutes until butter is smooth and lighter in color.
- Add confectioner’s sugar, 1/2 a cup at a time. Mix until combined then beat on high for 10 seconds. Repeat until all sugar has been added.
- Add vanilla and pinch of salt, mix until combined.
- Add milk 1/2 Tbsp at a time and mix. Repeat until desired consistency is reached.
- To pipe the frosting place a rose piping tip at the bottom of a sturdy plastic freezer food bad. Cut off a bottom corner so that the tip partially sticks out the corner. Place bag over a tall drinking glass and scoop your frosting into the bag. Twist the end so there’s no air. Start piping in the center, spiraling out to make a rose. Repeat for each cupcake.
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