Chocolate and Cream Cheese Cupcakes with Orange Zest Buttercream

Posted by: idreamofsugar on: October 25, 2008

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I whipped these up tonight after I made the boys a tuna cassorole and salad dinner.  I asked them if they wanted some applesauce, but they were content without it.  My son cleaned up while I got started on the cupcakes.

 

I first made a batch of buttercream.  There’s orange Jello-O  and the zest of one orange added to the icing.  

 

 

      Here is the tangy orange buttercream.

 

The next step was to make my cream cheese filling.  I first added 1/2 of chocolate chips but after taking this picture, I added another 1/2 cup because there wasn’t enough!  The chocolate batter has yummy applesauce in it to add moisture and replace some of the fat.  Now the boys will be eating their applesauce!

 

 

 The best method to layer these is to first put a tablespoon of chocolate batter in the paper liner.  Then, add a nice sized dollop of the cream cheese mixture and finally,  top it off with more chocolate batter to about 3/4 full.  Pop them in the oven and bake them for 16-18 min. depending how full you filled them.  Test with a toothpick by inserting it half way in.

 

      Topped with nonpareils.  Look at that zest!

                     Here’s the inside.

 

Look closely at the melted chocolate morsels.  It was a good thing to add the extra chips.

 

Chocolate Cream Cheese Cupcakes with Orange Zest Buttercream

makes 18

1/1/2 c. flour

1 c. sugar

3/4 c. unsweetened cocoa powder

2 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 c. applesauce

2 eggs

1/4 c. vegetable oil

1/2 t. vanilla extract

Preheat the oven to 350°.  In a medium bowl add the flour, sugar, cocoa, baking powder soda and salt ; mix together.

In another bowl, combine the applesauce, eggs, oil and vanilla; mix well.   Add the flour mixture to the applesauce mixture and blend until well blended.    Set aside and make the filling.

 

cream cheese filling

8 oz. of softened cream cheese

1 egg

1/2 c. sugar

2 drops of orange food coloring

1 c. semisweet chocolate chips

Beat the cream cheese, egg, sugar and food coloring until smooth.  Stir in chocolate chips.  Fill a muffin tin with cupcake liners.  Place one tablespoon of chocolate batter into liner.  Spread it slightly to reach the sides.  Add one heaping tablespoon of  cream cheese batter on top of chocolte batter making sure you get plenty of chocolate chips in that tablespoonful.  Fill to about 3/4 with more chocolate batter.  Bake for approx. 16-18 min. depending on how full you filled.  Test tall cupcakes by inserting a toothpick inside the center.  Frost with orange zest buttercream.

 

orange zest buttercream

one small package of orange Jello-O

1/4 c. water

 one stick of soft butter

1/2 c. of Sweetex or shortening

1/2 t. vanilla

2 T. water

zest of one medium orange

 

Mix Jello-O and 1/4 c. water together in small microwaveable bowl.  Heat for 15-20 sec. until warm.  Mix well.   If the Jello-O is not dissolved, place back into the microwave and heat again.  Stir well.

In a separate bowl, add the remaining ingreidents along with the Jello-O mixture.   Mix with an electric mixer until blended.  Scrap sides and blend again until smooth.

Happy Halloween.