Chocolate-Orange Cardamom Cupcakes

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

  • Servings: 1 Dozen
  • Print



  • 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

Buttercream Frosting:

  • 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


  1. Preheat your oven to 325°F.
  2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and cardamom to a large bowl or stand mixer. Whisk until thoroughly combined.
  4. Add milk, vegetable oil, eggs, vanilla and orange extract to dry ingredients.
  5. Mix until combined.
  6. Add boiling water to mixture. Beat on high for 1 minute.
  7. 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.
  8. 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.
  9. Remove from oven and allow to cool completely.
  1. 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.
  2. 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.
  3. Add vanilla and pinch of salt, mix until combined.
  4. Add milk 1/2 Tbsp at a time and mix. Repeat until desired consistency is reached.
  5. 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.
  6. Enjoy!

Comments, questions, food suggestions? Leave a message below!

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