Hector Manuel Sanchez
Hands-On Time
30 Mins
Total Time
1 Hour
Makes 12

How to Make It

Step 1

Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, cardamom, and salt in a medium bowl.

Step 2

Combine the butter, sugar, and orange zest in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture.

Step 3

Divide the batter between the liners. Bake until the a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.

Step 4

Prepare the frosting: Combine the cocoa powder and boiling water in a large bowl. Let cool slightly, then beat in the butter, chocolate, sour cream, confectioners’ sugar, and salt. Top the cupcakes with the frosting. Garnish with chocolate-dipped candied orange peel, if desired.

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