Cardamom Orange Cupcakes With Chocolate Sour Cream Frosting

Ingredients

• Cupcakes:

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• 1½ teaspoons ground cardamom

• ½ teaspoon kosher salt

• ½ cup (1 stick) unsalted butter, room temperature

• 1 cup sugar

• 1 tablespoon finely grated orange zest

• 1 large egg plus 2 large egg yolks, room temperature

• 1½ teaspoons pure vanilla extract

• ½ cup buttermilk, room temperature

• Frosting:

• ¼ cup Dutch process cocoa powder

• ¼ cup boiling water

• 4 tablespoons unsalted butter, room temperature

• ½ cup (2 ounces) chopped semisweet chocolate, melted

• ½ cup sour cream

• 3 tablespoons confectioners’ sugar

• ? teaspoon kosher salt

• Chocolate-dipped candied orange peel, optional

Nutrition

Calories 300

Fat 16g

Sat Fat 9g

Cholesterol 80mg

Sodium 190mg

Protein 4g

Carbohydrate 36g

Sugar 22g

Fiber 1g

Iron 2mg

Calcium 69mg

Directions

1. Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, cardamom, and salt in a medium bowl.

2. Combine the butter, sugar, and orange zest in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture.

3. Divide the batter between the liners. Bake until the a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.

4. Prepare the frosting: Combine the cocoa powder and boiling water in a large bowl. Let cool slightly, then beat in the butter, chocolate, sour cream, confectioners’ sugar, and salt. Top the cupcakes with the frosting. Garnish with chocolate-dipped candied orange peel, if desired.

Yields: Makes 12