Page 348 - Chocolate Cake Doctor

330 M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S

ter and put it in a small mixing bowl. Add
the orange zest to the remaining batter R
in the large bowl. Mix on low speed for 30
seconds. Add the chocolate package from the Cake Mix Doctor says
the cake mix to the smaller amount of
batter and mix on low until just com- You can control the darkness of the
bined, 30 seconds. frosting by using either regular or
Dutch-process cocoa powder.The
3. Spoon the plain orange batter into the
regular makes a lighter brown frosting,
lined muffin cups, filling each liner two
whereas the Dutch-process cocoa
thirds of the way full. Spoon a heaping
creates a darker, more intimidating
teaspoon of the chocolate batter on top of
Halloweeny color.
each cupcake. With a dinner knife, swirl
the chocolate batter into the orange bat-
ter, creating a marbled effect. Place the
6. With a long metal spatula, spread a
pans in the oven.
heaping tablespoon of frosting on each
4. Bake the cupcakes until they spring cupcake until smooth. Serve.
back when lightly pressed with your fin-
Place these cupcakes, uncovered or in
ger, 18 to 22 minutes. Remove the pans
a cake saver, in the refrigerator until the
from the oven and place them on wire
frosting sets, 20 minutes. Then store them,
racks to cool for 5 minutes. Run a dinner
in a cake saver or under a glass dome, at
knife around the edges of the cupcake lin-
room temperature for up to 3 days or in the
ers, lift the cupcakes up from the bottom
refrigerator for up to 1 week. Or freeze
of the pan using the end of the knife, and
them, wrapped in aluminum foil or in a
pick them out of the cups carefully with
cake saver, for up to 6 months. Thaw the
your fingertips. Place them on a wire rack
cupcakes overnight in the refrigerator before
to cool for 15 minutes before frosting.
serving.
5. Meanwhile, prepare the Orange-Cocoa
Cream Cheese Frosting.