Chocolate and Orange Cupcakes
Serving Size / Yield
- 1 cup Butter, softened
- ¾ cups Sugar
- ½ Tbsp Plus 1 Tsp Vanilla
- 2 Eggs
- ¾ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
- 1½ cups All Purpose Flour
- ¼ tsp Salt
- ½ cup Buttermilk
- ½ cup Sour Cream
- 2 Oranges, Cut into Slice Pieces
Start by preheating oven to 350 degrees.
Grease or line with paper cups a 12 cup muffin pan and set aside.
Cream butter, sugar and 1 teaspoon vanilla in a large bowl, at medium speed, with an electric mixer until fluffy.
Add eggs and blend well.
Whisk together cocoa, baking soda, flour and salt in a medium bowl.
Put mixer on low speed, add flour mixture in two batches to sugar mixture, alternating with buttermilk and beginning and ending with flour.
Mix in sour cream until combined.
Pour batter into the muffin pan, filling each cup 3/4 full.
Put cut orange slice pieces on top of the batter.
Bake for 20-25 minutes or until a toothpick inserted in centers comes out clean.