These cupcakes are beyond good! If you are craving a moist, chocolaty, decadent but easy dessert, look no further than this recipe. I made these cupcakes for Thanksgiving and my entire gluten-eating family raved about them! The addition of buttermilk and sour cream helps make the cupcake moist beyond belief. The hint of orange brings another flavor level to your basic chocolate cupcake. Be forewarned, these cupcakes are so darn good you probably won’t want to share!
Gluten Free Chocolate Orange Cupcakes
1 box Betty Crocker GF Devil’s Food Cake Mix
1 cup buttermilk
1 stick butter (1/2 cup), softened
1 cup orange juice
1 cup sour cream
1 4-ounce packet of instant chocolate pudding mix
Preheat oven to 350 degrees. Beat cake mix, buttermilk, butter, eggs, orange juice, sour cream, chocolate pudding mix, and orange zest in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Pour into prepared cupcake pan (filling 2/3 way). Bake for 18 – 23 minutes (until wooden toothpick inserted into center of cupcake comes out clean). Cool completely before frosting. Makes approximately two dozen cupcakes.
Orange Cream Cheese Icing
1 16-ounce can Betty Crocker cream cheese icing
1 8-ounce block of cream cheese, softened
2 teaspoons orange juice
1/2 teaspoon orange extract
Using an electric mixer, blend icing, cream cheese, orange juice, orange extract, and orange zest until thoroughly combined.