Best 3 Citrus Chocolate Cupcakes Recipes

Indulge in a delightful symphony of flavors with our Citrus Chocolate Cupcakes, a tantalizing treat that combines the vibrant zest of citrus with the decadent richness of chocolate. These cupcakes are not just ordinary desserts; they are culinary masterpieces that will elevate your taste buds to new heights.

The zesty lemon and tangy orange infuse a refreshing brightness into the moist and fluffy chocolate batter, creating a harmonious balance that will leave you craving more. Topped with a luscious chocolate ganache that perfectly complements the citrus flavors, these cupcakes are a true delight for the senses.

But that's not all! This article also features a collection of equally tempting citrus-infused chocolate recipes that will satisfy any sweet tooth. From the classic Citrus Chocolate Truffles that melt in your mouth to the innovative Chocolate Orange Bundt Cake, each recipe is a testament to the perfect marriage of citrus and chocolate.

So, prepare to embark on a culinary journey that will tantalize your taste buds and leave you with an unforgettable experience. Let's dive into the world of Citrus Chocolate Cupcakes and explore the other delectable recipes that await you in this article.

Let's cook with our recipes!

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING

Citrus Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories dessert

Yield 12 cupcakes

Number Of Ingredients 19

Ingredients

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 8-ounce package cream cheese, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch fine salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1 stick (4 ounces) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1 1/2 tablespoons orange juice
Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Steps:

Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

CITRUS CHOCOLATE CUPCAKES

Citrus Chocolate Cupcakes image

My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test. Not only are these treats light and delicious, they're easy to make! -Sara Zignego, Hartford, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup orange juice
1/3 cup water
3 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips
1-1/2 teaspoons confectioners' sugar

Steps:

In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips. , Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.

Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 204mg sodium, Sodium 26g carbohydrate, Carbohydrate 1g fiber), Fiber 2g protein.

CITRUS CHOCOLATE CUPCAKES

Citrus Chocolate Cupcakes image

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Provided by Beth Ellefson

Categories Cakes

Number Of Ingredients 12

Ingredients

1 1/2 c all-purpose flour
1/2 c sugar
1/4 c baking cocoa
1 tsp baking soda
1/2 tsp salt
1/2 c orange juice
1/3 c water
3 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract
1/3 c miniature semisweet chocolate chips
1 1/2 tsp confectioners' sugar

Steps:

1. In a bowl combine the flour, sugar, cocoa, baking soda and salt. Combine the orange juice, water, oil, vinegar, and vanilla. Stir into the dry ingredients just until moistened. Fold in chocolate chips. Coat muffin cups with nonstick cooking spray or use paper liners. Fill half full with batter. Bake at 375 for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from panto a wire rack to cool completely. Just before serving, sprinkle with confectioners sugar.

Tips:

Use room temperature ingredients for even mixing and a smooth batter.
Cream the butter and sugar together until light and fluffy for a rich and creamy cupcake texture.
Gradually add the eggs one at a time, beating well after each addition.
Mix the dry ingredients together in a separate bowl to ensure even distribution.
Fold the dry ingredients into the wet ingredients in three additions, alternating with buttermilk and beginning and ending with the dry ingredients.
Do not overmix the batter, as this can result in tough cupcakes.
Fill the cupcake liners about 2/3 full to prevent overflowing.
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.
For a smooth and creamy frosting, beat the butter and cream cheese together until light and fluffy, then gradually add the powdered sugar and vanilla extract.
Pipe or spread the frosting onto the cooled cupcakes and top with chocolate chips, citrus zest, or other desired toppings.

Conclusion:

With their moist, tender crumb, vibrant citrus flavor, and rich chocolate frosting, these Citrus Chocolate Cupcakes are sure to be a hit at any gathering. Perfect for birthdays, holidays, or simply as a sweet treat, these cupcakes are a delicious way to enjoy the flavors of citrus and chocolate. Be sure to experiment with different citrus fruits and chocolate chips to create your own unique variations of this classic cupcake recipe.

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