Elizabeth Daisy

I have been thinking of these cupcakes since Halloween when I suggested them to my husband who said that flavor combination didn’t sound very good to him. Since then it’s been sitting on the back burner in my brain waiting for me to make them. I have to say, I should have made them sooner because they were really great. Have wonderful dreams that spot light only them great.

I made these for some guests that came over for dinner and for my sister-in-law and her kids that are here for a couple weeks this summer.

Here is a fantastic orange filling that I put in them. The cake was just plain chocolate, the frosting was a chocolate orange buttercream and the filling was orange that tasted like an orange creamsicle.

I hid in the corner of the kitchen away from little eyes and finished off the extra filling without having to share. Sometimes I’m pure selfish.

I hadn’t realized how much I had missed a good cupcake until I ate these. Now I want to get into the kitchen and make more.

Ingredients:

Chocolate cake:

Yields: 12-16 cupcakes (which is a nice number when you’re not making these for a crowd)

Slightly adapted from MingMakesCupcakes Cupcake #22

1 cup flour

1 cup sugar

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 stick butter room temperature

1/2 cup sour cream

1 egg

1 teaspoon vanilla

1/4 cup milk

Preheat oven to 350 degrees F.

Mix together the flour, sugar, cocoa, baking soda, and salt. Add the butter, sour cream, egg, vanilla, and milk. Beat with hand mixer until light and fluffy.

Bake for 20-25 minutes or until toothpick comes out clean or cake bounces back after lightly being pressed down.

Filling:

4 oz. cream cheese

1 teaspoon orange extract

3 tablespoons powder sugar

4 oz. cool whip

Beat ingredients together until smooth. Cut middle out of cooled cupcakes and spoon filling in.

Frosting:

4 oz. cream cheese

1/2 cup cocoa

2 teaspoons orange extract (more or less to taste)

4 cups powder sugar

3-4 tablespoons milk (I usually need more than that. I’d start with 3-4 and work your way up)

Beat ingredients together until smooth. Frosting should stick to finger. (That’s the only way I can tell if I’ve added enough milk)

I used the Wilton 2D tip to frost my cupcakes.