Prep 15 mins
Cook 12 mins
These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄4 cup cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup orange juice
- 3 tablespoons oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1⁄3 cup water
- 1⁄3 cup mini chocolate chip
- 1 teaspoon confectioners' sugar (optional)
- Combine dry ingredients. Make a well in the middle.
- In a separate bowl, combine wet ingredients, including the 1/3 cup water.
- Put wet mixture in the well of dry ingredients. Stir just until moistened.
- Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
- Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
- Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
- Number of muffins really depends on how full you fill your tins.
- Sprinkle tops with confection's sugar, if desired.
These turned out quite yummy!! Few things I changed, used 3/4 cup orange juice and left the water out. Also used some white chocolate chips that I needed to use up!! Made 12 muffins out of the mix. Thanks Debbie! :)
I made this with 2/3 wheat flour 1/2 splenda and oj instead of water in addition to the oj called for and opted not to use the optional powdered sugar. Didn't find anything subtle about the chocolate flavor but the orange certainly was. DH couldn't taste the orange at all even with all the oj I put in. I could taste it a little but then I knew it was there. I thought it was just the right amount of sweetness and just right for the chocolate chips too, but I did find them a little dry compared to a lot of the muffins I make. Oh, and I forgot to pick up cupcake liners, so I just sprayed the muffin tin with non-stick spray and they slid right out after cooling in the pan for a couple minutes, no problem. MIL found them delicious and says I'm in charge of muffins for breakfast every time we go up to the cabin for the weekend. Thanks Debbie. Update - Tried these again, this time I doubled the oil and added 1 tsp orange extract. They were softer, though it still seemed like something minor was missing in the texture. And I'll need to add significantly more orange extract next time as the orange still came no where close to competing with the double chocolate flavor. I was thinking it would only need a tsp or 2, but after trying it, it seems like it needs something more along the lines of a tbsp or 2 or maybe something more concentrated like orange oil.
We liked these, but we were about a 3 1/2 on the ratings on this one (I rounded up for the sake of stars!). I used fresh squeezed orange juice and the taste was not detectable. Next time I would use orange juice for all the liquid (both the oj and the water). I used whole wheat pastry flour and splenda for the sugar. These had a nice subtle chocolate taste, but we would have liked more orange taste and the kids asked for more chocolate chips. I got 12 muffins out of this (but I have old small muffin tins) and we thought they were fine muffins. Not our favorite, but a good solid low fat and eggless muffin. Thanks.