Blood Orange Chocolate Cupcakes

These cupcakes are the most decadent, fudgey cupcakes. The blood oranges are flavorful AND such a beautiful garnish! This recipe can also be made with navel oranges and will taste just as delicious. Chocolate and orange are such a classic flavor combination, especially for the holiday season! I made 6 large cupcakes but this recipe can definitely be used to make 6-12 depending on how much batter you want to use. For smaller cupcakes I would recommend baking them slightly shorter, always test with a toothpick. 

Serves 6-12 depending on size

Prep time: 15 minutes

Cook time: 25-30 minutes

Total time: 1 hour including decoration

Ingredients

• 1 1/4 cup oat flour

• 3/4 cup coconut sugar

• 3/4 cup cocoa powder

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 cup coconut oil melted

• 1 cup coconut milk

• Zest of two blood oranges

• Juice of one blood orange (1/4 cup)

• 1.5 tsp white vinegar

• 1 tsp instant coffee (optional)

Ganache 

• 1 cup dark chocolate chips

• ½ cup whole fat coconut milk

• About 2 tbsp orange zest

Instructions

1. Preheat your oven to 350F. 

2. In a large bowl or stand mixer, add in the oat flour, coconut sugar, cocoa powder, baking soda, and baking powder. Whisk together until combined. 

3. Add in the coconut oil, coconut milk, orange zest, orange juice, vinegar and instant coffee. Mix together until well combined.

4. Scoops ¼ -½ cup of batter into cupcake liners in cupcake trays. 

5. Bake 30-35 minutes, until a toothpick comes out clean. Let cool on a cooling rack for 1 hour.

6. While cupcakes are baking, make ganache by heating coconut milk in the microwave or simmer on the stovetop. Pour over chocolate chips and add in the zest. Let rest for 5 minutes. Stir together. Let cool completely in the refrigerator for at least 30 minutes. Whip on high with a hand mixer or stand mixer for about 2-3 minutes until fluffy. 

7. Frost the cupcakes with either a butter knife or a piping bag, top with your candied oranges and some flaky sea salt. 

8. Store in the refrigerator for 1 week. 

Candied Blood Oranges 

Ingredients

• 2-3 Blood oranges

• 2 cups of sugar

• 1.5 cups of water

Instructions

1. Slice the oranges ¼ inch thick.

2. In a wide pan, add in the water and sugar. Bring to a boil and mix until the sugar dissolves. Turn down to a light simmer. 

3. Add in the oranges and simmer for about an hour until translucent. Turn over occasionally for even cooking.

4. Cool on parchment paper for at least 45 minutes.