Preheat oven to 350 degrees. Line a muffin tin with paper liners. Set aside.
Sift together cocoa powder, cake flour, baking soda, baking powder and salt in a medium bowl. Set aside.
Cream butter and sugar together with an electric mixer in another medium bowl until light and fluffy. About 2 minutes. Add eggs one at a time, beating well after each. Add vanilla and orange zest.
With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour. Spoon batter into prepared pan, filling each cup 2/3 full.
Bake for 20-25 minutes. Cool completely.
Beat together cream cheese and butter until fluffy in a large bowl with an electric mixer.
With mixer on low, add vanilla and orange zest. Slowly add powdered sugar, until icing is smooth and creamy.
Spoon icing into large piping bag fitted with large round tip. Pipe icing onto cooled cupcakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (163g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 374 (71%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||55 %|
|Saturated Fat 25.3g||126 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 117mg||36 %|
|Sodium 4869.4mg||168 %|
|Potassium 196.7mg||5 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.2g|
|Protein 6.9g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 527
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