Dark Chocolate Orange Cupcakes

Chocolate Orange Cupcakes via bakeforcoffee.com

Last 4th of July, we had an amazing beach day with our friends. We ocean kayaked, barbequed burgers, and played frisbee. We talked and took pictures, it was so much fun! As we were packing up to leave, our friends suggested we grab ice cream from one of their favorite ice cream joints… McConnell’s Fine Ice Cream in Ventura, CA! Oh my goodness, the flavor combos were so overwhelming. I tasted about 5 flavors, then made my decision. I chose something coffee flavored, but the flavor “Dark Chocolate Orange” was one I had taste tested and swore next time, that’s what I would get. All I could think of was those Terry’s Chocolate Oranges that always wind up in our house around Christmas time!

Chocolate Orange Cupcakes via bakeforcoffee.com

This last weekend, Ben and I took a drive to Ojai, CA. The drive was so nice and refreshing, and felt so far away without being far away at all. We ended up in Santa Barbara wandering around Downtown  and came across a brand new McConnell’s Fine Ice Cream! Ice cream was totally in the cards that day, and seeing McConnell’s couldn’t have been any more perfect! There were so many amazing flavors I would have loved to have tried, but the Dark Chocolate Orange was still calling my name since last July, so that’s what I ordered! (Sorry no pics of the ice cream, had a dead cell phone and the dslr was at home… of course!)

As I was enjoying my ice cream, savoring the flavor of the rich dark chocolate and the citrusy orange combo, I had the thought that this would be an amazing cupcake flavor! A rich chocolate cupcake with a creamy, orange buttercream, topped of course, a dark chocolate orange slice!

Chocolate Orange Cupcakes via bakeforcoffee.comAll you need is one large bowl, whisk all the dry ingredients together, then add all the wet ingredients (except for the hot water) and mix until combined. When the ingredients are combined, add the hot water and mix for a minute or two. Batter will be very liquidy. As you can see, I am not pouring hot water into my bowl. Instead I used freshly brewed hot, STRONG coffee. Coffee really brings out the flavor of the chocolate, so I usually sub coffee for water in chocolate cake recipes. Using the water though is perfectly fine!

Chocolate Orange Cupcakes via bakeforcoffee.comFill the cupcake liners about 2/3 full. Bake in the oven for 15-17 minutes! While cupcakes are cooling is a great time to make the orange frosting.

Chocolate Orange Cupcakes via bakeforcoffee.comPipe the frosting, top with a dark chocolate orange slice and an orange peel, and there you have the cupcake version of McConnell’s Dark Chocolate Orange Ice Cream! Yay!

Chocolate Orange Cupcakes via bakeforcoffee.com

Dark Chocolate Orange Cupcakes Recipe

*Makes 20 standard size cupcakes

*You can add a tablespoon of orange zest to the cupcake batter for extra orange/citrus flavor!

Ingredients:

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup milk (I used whole milk)
  • 2/3 cup hot water (I used hot coffee)

Frosting

  • 1 cup unsalted butter (2 sticks)
  • 7 cups confectioners sugar, sifted
  • 1/2 cup milk (I used whole milk)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • Orange food coloring

Directions:

Cupcakes

  1. Preheat oven to 350°F and line muffin tins with cupcake liners.
  2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
  3. Add the eggs, vegetable oil, vanilla extract, and milk to the bowl with the dry ingredients and mix until just combined.
  4. Pour in the hot water and mix on medium speed with the hand mixer for about 1-2 minutes.  Batter will be very liquidy.
  5. Fill cupcake liners about 2/3 full and bake in the oven for 15-17 minutes or until a toothpick inserted in the middles comes out clean.
  6. Remove cupcakes from oven, let cool for about 5 minutes. Then place cupcakes on a cooling rack to cool completely.
  7. Make frosting.

Frosting

  1. Cut butter into cubes and put into a stand mixer bowl fitted with the paddle attachment. Mix on medium speed for 30 seconds.
  2. Add 4 cups of the sifted confectioners sugar, the milk, vanilla and orange extracts. Mix on low for 10 seconds so the sugar doesn’t fly everywhere, then turn mixer up to medium speed for 5 minutes.
  3. Scrape the sides and bottom of the bowl in case any butter stuck to bottom or sides of bowl and didn’t get mixed in. Then add the rest of the confectioners sugar and mix again on low speed for 10 seconds. Add 2 drops of orange food coloring, then up the speed to high for 2-3 minutes.
  4. Prepare your piping bag with a large round tip, fill piping bag with frosting, then pipe large dollops onto each cupcake.
  5. Top each cupcake with a chocolate orange slice and/or some orange peel, then serve!

Enjoy!

Chocolate cupcake recipe slightly adapted from bakerella.com

Dose of Sprinkles!

 

Dose of Sprinkles via bakeforcoffee.com

Hi guys!

I decided to start a continuous series to my blog called “Dose of Sprinkles”. Allow me to explain…

Sprinkles are random pieces of sweetness. They come in all different shapes, sizes, colors and textures. Some are even not allowed in the state of California, which I despise, but somehow manage to get my hands on them anyway. Such a rebel! 😉

The way sprinkles fall out of the container or fall from your hand and onto the frosting of cakes, cupcakes, doughnuts etc. is also very random.

My mom recently gave me a lesson on her new-found technique of quickly sprinkling the sides of a cake. 😉 This is how it goes… Dad holds the cake plate with the cake over the sink slowly rotating it while Mom tosses (literally) handfuls of sprinkles at the sides of the cake! You guys, I swear I was in a hysterical laughing fit when I saw this happening! It just might have been a “had to be there to understand” moment.  What can I say, I am amused easily! This technique of hers works though, gets the job done with a quickness even though a million little sprinkles have gone everywhere. Fun times!

Back to my point… sprinkles are random.  This leads me to this blog series I am calling “Dose of Sprinkles”. I will be sprinkling you all with a biweekly list of about five RANDOM, fun, interesting, informative, inspirational, favorite things and finds. Examples include web links to articles, photos, helpful resources, videos, websites, places,  events, other bloggers’ recipes, baking tools, cookbooks, products, accessories, everything related to baking, sweets, and coffee! Occasionally I might throw in something random that has nothing to do with my theme. Something unrelated I find amusing,  interesting or something I just HAVE to share, like books I’m reading, food I’m eating, documentaries I’m watching.

Random “Dose of Sprinkles” will be biweekly (to start) on Bake for Coffee. You will find these specific posts on the homepage as well as under the “Sprinkles” tab, separate from all the recipes.

To sum it up, this will be a biweekly blog post containing sprinkles of fun aka a small list of randomness!

Thank you for bearing with me as I get to my point, thank you for being here reading my shenanigans, and mostly, I appreciate your support and feedback!

DOSE OF SPRINKLES

  1. The history behind the banning of silver dragees in CA. All because of one man, ugh! 😦
  2. The Science of the Best Chocolate Chip Cookies. Long read, but very interesting. This was one determined person!
  3. These photos! A-MAZ-ING! Food art I could look at all day!
  4. A “Starbuck’s” sippy cup for the kiddos!
  5. Stress no more with the Stress Cupcake!

Have a great weekend!

S’mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies via bakeforcoffee.com

The end of 2013/beginning of 2014 was a little crazy, typical holiday fun along with some unexpected travel. Amongst all the craziness, I ate WAY too many sweets! I had vowed I would limit myself… HA! So like many others do, I started the new year with a bit of detoxing. Green smoothies, spinach salads, fruit, etc. Not that I don’t usually eat those things, I just added more of the good stuff and subtracted more of the sweets. Back to the balancing act!

Let’s be real though… I have a passion for baking and a massive sweet tooth that NEVER goes away even when I am trying to eat healthier. Plus I’ve had a craving chocolate chip cookies. So rather than deprive myself from a craving, I decided to make a batch of these S’mores Chocolate Chip Cookies, eat a few, give the hubby a few, take pics of a few to share with you guys, then pass the rest on to a friend! Side note: I do not believe in depriving oneself of cravings because it tends to lead to binging, which has much worse consequences mentally and physically than just giving in to small portions. Balance. My opinion based on experience!

When I finally decided to cave into my craving and make chocolate chip cookies, I had been doing an early spring cleaning/after holiday inventory of my baking ingredients. I had leftover marshmallows and graham crackers, that I thought would be great to throw into the mix of the chocolate chip cookies, hence making them S’mores Cookies! Who says S’mores have to be just a summertime treat anyway?

S'mores Chocolate Chip Cookies via bakeforcoffee.com S'mores Chocolate Chip Cookies via bakeforcoffee.com

In the bowl of a stand mixer with paddle attachment, mix the wet ingredients for about 5 minutes on medium speed. Then add the dry ingredients to the wet ingredients and mix on medium for about 1 minute.

S'mores Chocolate Chip Cookies via bakeforcoffee.comThe mix-ins! Add the marshmallows, chocolate chips and graham crackers to the dough and mix on low to incorporate. Note: I used mini marshmallows cut in half. I highly suggest using Marshmallow Bits instead because the mini puffed marshmallows melted more than I had hoped and carmelized a little on the edges of the cookies.

IMG_4458It took everything in me not to dive in with a spoon! 😉

IMG_4460Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out flat while baking.

IMG_4463After 2+ hours of chilling, remove pan of dough balls from the fridge. Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes. Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.

S'mores Chocolate Chip Cookies via bakeforcoffee.comBest served warm! Chocolatey, chewy and sweet… craving fulfilled!

S’mores Chocolate Chip Cookies

*Makes 26-30 cookies

Ingredients:

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup coarsely chopped graham crackers (4 full sized sheets)
  • 2 cups semi-sweet chocolate chips (one 12 ounce bag)
  • 1 1/4 cups Marshmallow Bits

Directions:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, and vanilla extract. Beat on medium-high speed until creamed together about 5 minutes.
  2. Using a spatula, scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt. Mix until just combined with wet ingredients, about 1 minute.
  3. Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, 15-30 seconds.
  4. Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out while baking.
  5. Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes.
  6. Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.

ENJOY!

Recipe from Averie Cooks