Description
Moist chocolate cupcakes made with extra-virgin olive oil and bright blood orange, finished with a blood orange buttercream.
Ingredients
Scale
- 1 cup (120g) all-purpose flour, unbleached
- 1/3 cup (40g) Dutch process cocoa powder, unsweetened
- 1/3 cup (80ml) extra virgin olive oil
- 1/21/2 teaspoon (2g) baking powder
- 1/21/2 teaspoon (2g) baking soda
- 1/21/2 teaspoon (3g) fine sea salt
- 3/4 cup (150g) sugar, superfine
- 11/2 teaspoon (2g) orange zest
- 3/4 cup (180ml) whole milk, room temperature
- 1 large egg, room temperature
- 11/2 teaspoon (5ml) Amoretti Natural Blood Orange Artisan Flavor
- 11/2 teaspoon (5ml) Amoretti Natural Vanilla Bean Artisan Flavor Paste
- 1/4 cup (60ml) blood orange juice, freshly squeezed
- 1 cup (120g) powdered sugar
- 1/4 cup (60ml) blood orange juice
- 3 tablespoons (45ml) light corn syrup
- Pinch fine sea salt
- 1 cup (225g) unsalted butter, room temperature
- Optional: 1-21/2 teaspoons Amoretti Artisan Flavor
- Optional: 2-4 tablespoons powdered sugar for texture adjustments
- Optional: Candied orange slices for garnish
Instructions
- Step 1: Preheat Your Oven: Begin by preheating your oven to 350 degrees F. This step is important because a properly heated oven ensures that your blood orange cupcakes rise evenly and develop a light texture.
- Step 2: Sift Your Dry Ingredients: Sift together your flour, cocoa powder, baking soda, and salt in a bowl. This technique helps to remove any lumps and ensures that the leavening agents are evenly distributed, which is crucial for achieving a fluffy cupcake.
- Step 3: Rub Zest into Sugar: In another bowl, rub the orange zest into the sugar until fragrant, which should take about 30 seconds. This method activates the oils in the zest, intensifying the citrus aroma throughout your cupcakes.
- Step 4: Combine Wet Ingredients: Whisk the milk, egg, orange sugar mixture, olive oil, and any flavorings together. Warm milk combines better with the sugar, ensuring a smooth batter, so consider letting it sit out for a bit before using.
- Step 5: Mix Together Batter: Gently add the wet ingredients into the dry mixture and incorporate until smooth. Take care not to over-mix, as this can lead to dense cupcakes; a few lumps are fine.
- Step 6: Fill and Bake: Spoon the batter into your muffin tins and bake for 15-17 minutes. To check for doneness, insert a toothpick into the center – if it comes out clean, your cupcakes are ready!
- Step 7: Prepare the Frosting: While cupcakes cool, mix powdered sugar, blood orange juice, corn syrup, and salt in a saucepan. Heat this mixture to ensure the sugar dissolves completely, resulting in a smooth frosting.
- Step 8: Incorporate Syrup into Butter: Once your syrup has cooled, incorporate it into whipped butter gradually. This approach helps achieve a light and fluffy frosting texture, so do not rush this step!
- Step 9: Frost and Garnish: Pipe the frosting onto the cooled cupcakes, and if desired, add candied orange slices for a decorative touch. Remember to keep your piping bag cool; warm frosting can melt and lose shape.
Notes
- Frosted cupcakes: Store in an airtight container at room temperature for up to 2 days.
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- If the cupcake batter seems dry after mixing, add 1 tablespoon of milk to achieve the ideal consistency before filling the pans.
- For flat cupcakes, check that your baking powder is fresh, as it should be within 6 months for best results.
- If your frosting is not coming together, let the butter sit at room temperature for 10 minutes before mixing, ensuring a smooth texture.
- If the frosting is too runny, add 2 tablespoons of powdered sugar at a time, mixing well until you achieve the desired thickness.
- To serve, allow the cupcakes to come to room temperature if stored in the refrigerator.
- Serve with a fresh glass of milk or a cup of herbal tea for a delightful pairing.
- Substitute all-purpose flour with gluten-free flour blend using the same measurements if needed.
- For a vegan version, use flax eggs in place of the egg and a non-dairy milk alternative.
- Use unbleached all-purpose flour for a classic texture that helps create a soft crumb essential for fluffy cupcakes.
- Opt for robust, extra-virgin olive oil to infuse a subtle fruitiness and moisture. Freshly squeezed blood orange juice is key for brightening the cupcakes with a zesty kick.
- Use room-temperature large eggs for better mixing and moisture as they help the batter emulsify for a smooth texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg