Monday, June 23, 2008

Orange Cont'

Ok, here is the follow up to the Chocolate Orange Cupcakes. I went to go and show Jason the chocolate orange ganache that I had made, and it had gotten all hard and separated! Yuck! I really don’t know why. The only different thing that I had added was the rehydrated orange peel. Maybe that did it, who knows? Any ideas?
So I had to make something else to fill the cupcakes. I made a yummy decadent mousse. Straight up semi sweet chocolate mousse. It was so delicious. And it turned out great. So I decided to add the orange flavour into the cake batter and frosting. Which was a very good idea.
So here are some pictures and recipes for you:

The cuppies being filled!

The finished product:

Chocolate cupcakes:

6oz semi sweet chocolate
¾ cup butter
1 cup sugar
3 eggs
1 cup flour
½ tsp baking soda
¼ tsp salt
½ cup sour cream
1 tsp vanilla
2 tsp orange extract

Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a bowl, stir to combine and set aside. Melt chocolate and butter in a double boiler. Pour mixture into bowl of a mixer. Beat in sugar, vanilla, and orange extract until combined. Add the eggs one at a time. Scraping sides in between additions, alternating between the sour cream and flour mixture, ending with the flour mixture. Fill the liners 2/3 full and bake for 14 – 16 minutes.

We all liked the cake, they were rich and decadent. They held up well for holding the filling, too.

Chocolate Orange Cream Cheese Frosting: (adapted from quirky cupcake)

6 oz cream cheese
4 tbsp butter
¼ cup cocoa powder
3 ½ cups powdered sugar (approx.)
1 tbsp rehydrated orange peel
1 tsp orange oil or extract

Cream together cream cheese and butter.
Add cocoa powder
Add orange extract
Add powdered sugar until you reach the consistency you want to frost your cupcakes.
Fold in orange peel.

There you go. Yummy chocolate goodness.

Love Big, Bake Often

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