I don’t have many cupcake recipes here, but the one’s I do have are mostly the same incredible chocolate cupcake with a variety of frostings/toppings. It’s literally my favourite cupcake recipe of all time.
Sour cream is the key to these moist chocolate cupcakes. Sour cream and not overtaxing our batter. Overmixing results in tough cupcakes and that is absolutely not what we want.
Blood orange frosting because it gives off the most beautiful shade of pink and, um, it’s Valentine’s Day this week!
If you’ve been following me over on my instagram page, you’ll see that I’ve pretty much been posting Valentine’s Day treat every day since the beginning of the month. I’m clearly obsessed with all things pink, red, and love inspired.
I love these cupcakes because they pair the richness of a chocolate cupcake with the sweet citrus flavour of blood oranges. I’m blood orange obsessed and I’m so sad that the season for them isn’t all year long.
If fancy Valentine macarons or complex cakes aren’t your thing, I definitely recommend surprising your Valentine with these cupcakes. They’re quick, easy, and totally delicious.
Candy hearts are optional but they do add a little extra Valentine’s flair 😉
Ingredients
Cupcakes:
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 2oz. bittersweet chocolate, chopped
- 1/2 cup dark cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 2 eggs
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 cup sour cream
Blood Orange Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar
- Juice from 3-4 blood oranges
Instructions
Cupcakes:
- Combine butter, chocolate and cocoa powder in a heatproof bowl over gently simmering water. Heat until butter and chocolate have melted, stir to combine and set aside to cool.
- In a small bowl, mix together flour, baking soda and baking powder.
- In a separate, larger bowl, whisk the eggs; add the sugar, vanilla and salt, stirring to combine. Add chocolate mixture and whisk together.
- Sift in 1/2 of flour mixture and stir. Whisk in the sour cream, then add in the remaining flour and whisk again until just combined. Do not overmix. Divide batter between liners and bake 18-20 minutes.
Blood Orange Frosting:
- In a mixer, beat the butter until light and fluffy. Add the blood orange juice and 2-3 cups powdered sugar and beat to combine, adding more sugar as needed until it reaches the desired consistency. Fit a piping bag with the piping tip of your choice and pipe buttercream on top of cupcakes.
