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Chocolate Orange Giant Cupcake Recipe

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Giant Chocolate Cupcake Recipe How to Make a Giant Chocolate Cupcake Baking Mad
Giant Chocolate Cupcake Recipe How to Make a Giant Chocolate Cupcake Baking Mad from www.bakingmad.com

Description

This Chocolate Orange Giant Cupcake Recipe will make you the star of the party! It’s an impressive and delicious dessert that will definitely have your guests talking. With its moist and fluffy chocolate sponge and mouthwatering orange buttercream frosting, you can’t go wrong. This recipe is perfect for any special occasion and will be a hit with friends and family alike. So, grab your ingredients and let’s get baking!

Ingredients

For the Chocolate Sponge:

  • 2 and 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup hot water

For the Orange Buttercream Frosting:
  • 3 cups (6 sticks) unsalted butter, at room temperature
  • 9 cups confectioners’ sugar, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1-2 tablespoons heavy cream

For the Garnish:
  • Chocolate curls
  • Orange slices

Instructions

For the Chocolate Sponge:

  • Preheat oven to 350°F. Grease and flour a 12-inch round cake pan and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, beat the sugar, oil and eggs on medium-high speed until light in color and fluffy, about 3 minutes.
  • Turn the mixer to low speed and add the dry ingredients in three additions, alternating with the buttermilk and vanilla extract. Beat until just combined.
  • With the mixer still on low, add the hot water and mix until combined. The batter will be very thin.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

For the Orange Buttercream Frosting:
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes.
  • Turn the mixer to low speed and add the confectioners’ sugar, one cup at a time. Beat until combined.
  • Add the salt, vanilla extract, orange juice and orange zest and beat until combined.
  • Add the heavy cream, one tablespoon at a time, until the desired consistency is reached.
  • Beat the frosting on medium-high speed for an additional 3 minutes, until light and fluffy.

To Assemble:
  • Place the cooled cake on a cake stand or serving platter.
  • Using an offset spatula, spread the frosting over the top and sides of the cake.
  • Garnish the top of the cake with chocolate curls and orange slices.

Notes

This recipe yields one 12-inch round cake. If you want a smaller cake, you can cut the ingredients in half and bake in two 8-inch round cake pans. If you want to make cupcakes, you can use this recipe to make 24 cupcakes. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

Per serving (1 slice): 561 calories, 33 g fat, 5 g saturated fat, 14 g carbohydrates, 2 g fiber, 12 g sugar, 8 g protein.


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