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Samantha Seneviratne

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Credit: Hector Manuel Sanchez

Recipe Summary

hands-on:
30 mins
total:
1 hr
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

300 calories; fat 16g; saturated fat 9g; cholesterol 80mg; sodium 190mg; protein 4g; carbohydrates 36g; sugars 22g; fiber 1g; iron 2mg; calcium 69mg.
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