Chocolate Blood Orange Cupcakes
 
 
Yield: 24 cupcakes
Ingredients
For the Cupcakes:
  • 2 cups (430g) granulated sugar
  • 1¾ cup (230g) all-purpose flour
  • ¾ cup (56g) unsweetened cocoa powder
  • 1½ tsp (7g) baking powder
  • 1½ tsp (7g) baking soda
  • 1 tsp (10g) kosher or fine sea salt
  • Zest from one blood orange
  • 2 large eggs, at room temperature
  • 1 cup (240mL) milk
  • ½ cup (120mL) vegetable or canola oil
  • 1 tsp (5mL) vanilla extract
  • 1 cup (240mL) boiling water
For the Frosting:
  • 4 oz (1/2 package) cream cheese
  • 6 oz (1½ sticks) unsalted butter
  • ½ cup blood orange curd
  • 1 tsp (5mL) vanilla extract
  • 4 cups (400g) powdered sugar
Instructions
  1. Preheat oven to 350 F. Line two cupcake pans with paper liners and set aside.
  2. In a large bowl or the bowl of a stand mixer, stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. Stir in orange zest. Add eggs, milk, oil, and vanilla and beat on medium speed for about two minutes. Mix in boiling water and try not to panic at how thin the batter is.
  3. Divide batter evenly between prepared muffin tins, filling cups ⅔ to ¾ full. Bake 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes, then remove to racks to cool completely.
  4. To make the frosting, beat cream cheese on medium speed until light and fluffy, about two minutes. Add butter and continue beating until well-combined and fluffy, about two minutes. Beat in blood orange curd and vanilla until combined. Slowly add powdered sugar, several tablespoons at a time, beating each addition until well-combined and scraping down the sides of the bowl as necessary. Frost the cupcakes and try to convince yourself to give at least a few away.
Recipe by Baked In at https://www.baked-in.com/2012/03/03/chocolate-blood-orange-cupcakes/