Citrus Chocolate Cupcakes

Name: Citrus Chocolate Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 22 grams baking cocoa; 1 teaspoon baking soda; 3 Tbsps canola oil; 2 teaspoons confectioners sugar; 188 grams all-purpose flour; 124 milliliters orange juice; 1 teaspoons salt; 79 milliliters miniature semisweet chocolate chips; 100 grams sugar; 1 teaspoon vanilla extract; 79 milliliters water; 1 Tbsp white vinegar

Citrus Chocolate Cupcakes is an American recipe that serves 12. One serving contains 169 calories, 2g of protein, and 6g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as an inexpensive dessert. From preparation to the plate, this recipe takes about 35 minutes. Head to the store and pick up water, sugar, orange juice, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips.

Ingredients you will need

Chocolate Chips

Orange Juice

Baking Soda

Vanilla

Vinegar

Cocoa Powder

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Coat muffin cups with cooking spray or use paper liners; fill half full with batter.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Equipment

Ingredients

Servings:

22grams

baking cocoa 1teaspoon

baking soda 3Tbsps

canola oil 2teaspoons

confectioners' sugar 188grams

all-purpose flour 124milliliters

orange juice 1teaspoons

salt 79milliliters

miniature semisweet chocolate chips 100grams

sugar 1teaspoon

vanilla extract 79milliliters

water 1Tbsp

white vinegar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cupcake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "