Orange And Chocolate Cupcakes

Name: Orange And Chocolate Cupcakes
Ingredients: FOR THE CUPCAKES:; 1-1/2 cup All-purpose Flour; 6 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/8 teaspoons Salt; 1 cup Granulated Sugar, (I Use Organic); 1 whole Orange, Washed And Zested; 1/2 cups Freshly Squeezed Orange Juice; 1/2 cups Water; 1/4 cups Vegetable Oil; 1 Tablespoon White Vinegar; 2 teaspoons Vanilla Extract; 1 cup Chocolate Chips; FOR THE BUTTERCREAM FROSTING:; 1/2 cups Earth Balance Stick Butter, Room Temperature; 4 ounces, weight Tofutti Cream Cheese, Room Temperature; 1 teaspoon Orange Zest; 1/2 Tablespoons Orange Juice; 1 teaspoon Vanilla Extract; 3 cups Confectioners Sugar (I Use Organic)

20 ingredients

10 steps

Ingredients

FOR THE CUPCAKES:
1-1/2 cup All-purpose Flour
6 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/8 teaspoons Salt
1 cup Granulated Sugar, (I Use Organic)
1 whole Orange, Washed And Zested
1/2 cups Freshly Squeezed Orange Juice
1/2 cups Water
1/4 cups Vegetable Oil
1 Tablespoon White Vinegar
2 teaspoons Vanilla Extract
1 cup Chocolate Chips
FOR THE BUTTERCREAM FROSTING:
1/2 cups Earth Balance Stick Butter, Room Temperature
4 ounces, weight Tofutti Cream Cheese, Room Temperature
1 teaspoon Orange Zest
1/2 Tablespoons Orange Juice
1 teaspoon Vanilla Extract
3 cups Confectioners Sugar (I Use Organic)

Directions

1

For the cupcakes:
2

Preheat oven to 350 F.
3

In a large bowl sift together flour, cocoa powder, baking soda and salt. Stir in sugar and set aside.
4

In a medium bowl add orange zest and juice, water, vegetable oil, vinegar and vanilla. Stir to combine. Pour wet ingredients over the dry mixture and stir until just combined. Add chocolate chips and fold them into the batter.
5

Line a 12-count standard-size muffin pan with cupcake liners and fill each liner just above 2/3 of the way full. I use a #20 kitchen scoop which makes it super easy.
6

Bake for 20 to 25 minutes or until a toothpick inserted into the center of one comes out clean and the cakes spring back to the touch.
7

Remove pan from oven and set on a rack. Cool cupcakes for 10 minutes in the pan and then transfer them to a wire rack. Make sure cupcakes are completely cooled before frosting them.
8

For the orange buttercream frosting:
9

In a large bowl cream together butter and Tofutti cream cheese. Add orange zest, juice and vanilla and blend until combined. Sift confectioners' sugar over the bowl and whip until fluffy and combined. Refrigerate until ready to use. Pipe or spread frosting onto fully cooled cupcakes.
10

Make 12 cupcakes.