Orange Mocha Muffins Recipes

FRESH ORANGE MUFFINS

Steps:

• Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
• Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
• Add egg and butter to food processor and combine; pour into large bowl.
• Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
• Stir to combine.
• Fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

ORANGE MUFFINS

Steps:

• Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
• In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
• Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
• To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
• Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.

ORANGE MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

ORANGE-MOCHA-CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
• Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
• In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
• In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
• Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
• Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

ORANGE MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, orange juice, vanilla, and orange zest until all ingredients are incorporated, but do not overbeat. Evenly divide the batter between the 16 prepared muffin cups.
• Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake. After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter.

CHOCOLATE ORANGE MOCHA CAKE

Steps:

• Preheat the oven to 350F or 180C and line a styrofoam cake pan with parchment paper
• In a bowl, combine Chocolate cake mix with Vanilla Extract, Orange Extract, Ground Coffee Beans, Brown Sugar, Orange Zest, Orange Juice, Yogurt, Vegetable Oil, and Buttermilk. Mix everything with a spatula to make a smooth Cake batter.
• Pour this into a cake pan. Bake for 30 minutes at 350F or 180 C or until a skewer inserted in the center comes out clean.Once the Chocolate cake is baked, get it out of the oven and cool it down.
• Melt Dark Chocolate with butter in a double boiler. Keep stirring at regular intervals so that the chocolate doesn't get burned. Once the chocolate is smooth and lump-free, get it off in a separate bowl.Combine the melted dark chocolate with whipped cream, using a handheld mixer or stand mixer. Beat until you get a smooth and creamy Chocolate ganache ready. Now slather it over the baked and cooled cake. Even it out using an offset spatula.
• For Orange whipped cream frosting, combine Whipping cream with 1 drop of orange gel food color, using a handheld mixer or stand mixer, until you get stiff peaks. Take it up in a piping bag, snip the edge and do the frosting over the cake. If you want, you can even add a nozzle into your piping bag and do the frosting over your chocolate cake.
• Top the cake with orange rinds. Orange Rinds are basically, the skin of Orange cut into thin juliennes. This will give an edge to your Cake decoration. To make Orange Rinds, peel an orange, and then chop up thin slices of the skin. It should be long and it should be thin. Keep an orange slice in the center of your Cake. Top that with melted chocolate and do some frosting on it. Sprinkle some Orange zest and ground coffee beans over your Chocolate Orange Mocha Cake and then cut into slices and serve!

CHOCOLATE ORANGE MUFFINS RECIPE

Steps:

• Set the oven to 200°C (gas mark 6).
• Sift the flour and baking powder into a bowl then stir in the sugar and chocolate.
• Lightly beat together the milk, eggs, orange zest and juice and sunflower oil. Stir the liquid into the dry ingredients, but take care not to over-mix or the muffins will be tough.
• Spoon the mixture into the paper cases. Bake in the centre of the oven for 15-20 mins. The muffins are cooked when they have risen and feel firm to the touch when lightly pressed in the centre. Remove from the oven and transfer to a wire rack to cool.