Candied Blood Orange Chocolate Cupcakes
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 6-12
Candied Blood Orange
  • 3 blood oranges thinly sliced about ¼ inch thick and cut into quarters
  • 2 cups water
  • 1 cup sugar
Dark Chocolate Blood Orange Cake
  • 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
Citrus Colada Frosting
  • 1 stick butter
  • 2 Tbsp milk
  • 3 cups powdered sugar
  • ½ tsp imitation coconut flavor
  • zest from one blood orange
Candy Orange Instructions
  1. Bring all ingredients to a boil and then reduce to a medium high simmer
  2. Simmer for about 20 minutes, stirring occasionally
  3. When oranges are translucent and your water has thickened into a syrup move oranges to parchment paper and allow to cool. About 15 minutes
Cupcake Instructions
  1. Preheat oven to 325 degrees
  2. Mix all of your ingredients except eggs into a stand mixer.
  3. Mix until all ingredients are well combined then add eggs and beat just until incorporated.
  4. Bake in mini cupcake pan with liners for 10-12 minutes or until a toothpick comes out clean.
  5. Allow to cool in pan for 5 minutes and another 15 outside of the pan before frosting.
  6. Frosting Instructions
  7. In a small saucepan melt butter
  8. Add milk, coconut, zest, and whisk in powdered sugar
  9. Frost cupcakes immediately.
  1. Syrup can be refrigerated and reheated for later use.
  2. You can refrigerate candied oranges if you d like for them to be more firm.
  3. If frosting becomes too thick to frost reheat the frosting in saucepan.
Recipe by Wanna Bite at