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Parve
Easy
1 Hour, 15 Minutes
Diets 
There is just something extra dressy about orange-infused chocolate. The frosting tastes like a creamsicle and the chocolate cupcakes are rich and sophisticated. Pipe them in if you want a dressier presentation, or just spread the frosting on top. I like to go the extra-dressy route and add homemade candied oranges dipped in chocolate, but feel free to buy something similar if you prefer. Makes 12 cupcakes
1 and 3/4 cups Mishpacha All Purpose Flour
3/4 cup Gefen Cocoa Powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Manischewitz Kosher Salt
2 large eggs
1 cup granulated sugar
2/3 cup vegetable oil
1 and 1/4 cups non-dairy sour cream
1 tablespoon vanilla extract
1 tablespoon white vinegar
2 teaspoons orange zest plus 3 tablespoons fresh orange juice
1 cup Glicks Chocolate Chips
1 (8-ounce) package non-dairy cream cheese, softened
1 stick (1/2 cup) unsalted margarine or butter, softened
1 tablespoon orange juice
1 tablespoon orange zest
1 and 1/2 teaspoons vanilla extract
2 navel oranges
1 and 1/2 cups water
1 cup granulated sugar
4 ounces dark chocolate
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper or decorative cupcake wrappers.
In a large bowl, add flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment add eggs and sugar and beat until the mixture is pale in color, about one to two minutes. Add vegetable oil and beat to combine. Add sour cream, vanilla extract, and white vinegar and mix to combine. Add orange zest and juice and mix until blended. With the speed on low, add dry ingredient mixture in batches until fully combined. Fold chocolate chips into the batter. Cover and refrigerate until slightly hardened, about 20 to 25 minutes.
Remove batter from the refrigerator and divide evenly amongst the 12 muffin cups.
Bake for 15 to 19 minutes, until tester comes out with moist crumbs. Remove from oven and cool completely before icing.
In a bowl of an electric mixer, beat cream cheese and margarine until thoroughly combined. Add confectioners’ sugar and beat well until fully incorporated. Stir in the orange juice and zest and vanilla extract and blend until smooth. Refrigerate until well set or freeze for about an hour.
Glaze cupcake tops with orange syrup from recipe below, if making. If not, skip this step.
Dollop a small mound of icing on top of each cupcake and use a small offset spatula to ice the tops of the muffins or fill a pastry bag fitted with a flower or other decorative tip and frost decoratively. Top with chocolate-dipped candied orange slices.
Thoroughly wash oranges to get rid of any waxy residue. Discard the ends and slice the rest of the fruit into quarter-inch slices.
Place a wire rack on top of a Gefen Parchment-lined baking sheet.
In a wide pot, stir water and sugar over medium-low heat. Once sugar has dissolved, bring to a gentle boil and add orange slices. Lower heat to medium- low and cook for 15 minutes. Flip orange slices and continue cooking on low for another 15 to 20 minutes, until the peel becomes translucent and the syrup has thickened. Remove orange slices and cool on prepared wire rack. Reserve orange syrup for other uses, such as to glaze cupcakes before frosting them.
In a separate clean and dry pot, melt chocolate over very low heat, stirring until smooth. Dip orange slices halfway. Place slices on a parchment-lined tray and chill. Makes: 12 slices
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Awesome rich delicious!!!!