Growing up my Mom always had to have those chocolate oranges, you know, the kind you have to slam onto a table so that when you peel the wrapper you will have perfect chocolate orange slices. Aren’t they delicious? Well mom, these are better and homemade.
Psst…I’ve got a secret. This is the only chocolate cake recipe I use! You’re lucky we like you! And I promise, once you’ve tried it, it will be your new favorite also. Normally I would make my chocolate rum pineapple cake (it’s fabulous) but this time I had some beautiful blood oranges eyeballing me, I usually don t buy blood oranges so this was a special occasion. I knew whatever I decided to make with them, it had to be good.
Luckily, it was better than good. These were chocolaty rich and ‘citrusy’ refreshing! They are all you need for your next spring get together! Follow this recipe and you will have a gorgeous treat to impress your mom and friends with too! Let me know if you try these delicious candied blood orange chocolate cupcakes! What do you think??
- 3 blood oranges thinly sliced about ¼ inch thick and cut into quarters
- 2 cups water
- 1 cup sugar
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- Zest of 2 blood oranges
- ¾ cup water + juice from the 2 blood oranges mixed and nearly boiling (should be 1 cup combined)
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 stick butter
- 2 Tbsp milk
- 3 cups powdered sugar
- ½ tsp imitation coconut flavor
- zest from one blood orange
- Bring all ingredients to a boil and then reduce to a medium high simmer
- Simmer for about 20 minutes, stirring occasionally
- When oranges are translucent and your water has thickened into a syrup move oranges to parchment paper and allow to cool. About 15 minutes
- Preheat oven to 325 degrees
- Mix all of your ingredients except eggs into a stand mixer.
- Mix until all ingredients are well combined then add eggs and beat just until incorporated.
- Bake in mini cupcake pan with liners for 10-12 minutes or until a toothpick comes out clean.
- Allow to cool in pan for 5 minutes and another 15 outside of the pan before frosting.
- Frosting Instructions
- In a small saucepan melt butter
- Add milk, coconut, zest, and whisk in powdered sugar
- Frost cupcakes immediately.
- Syrup can be refrigerated and reheated for later use.
- You can refrigerate candied oranges if you d like for them to be more firm.
- If frosting becomes too thick to frost reheat the frosting in saucepan.
This recipe was submitted by McKenna! Follow her on Instagram!