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ORANGE SWIRL CHOCOLATE CUPCAKES WITH ORANGE COCOA CREAM CHEESE FROSTING

Cupcakes

24 paper liners
1 pkg. Fudge marble Cake mix
1 1/3 cup orange juice
1/3 cup veggie oil
3 large eggs
1 tsp. grated orange zest

Preheat oven to 350, line 24 muffin tins w/ paper liners
Place cake mix, orange juice,oil and eggs in a large bowl. Blend w/
electric mixer on low speed for 1 minute. Scrape sides if needed.
Increase speed to medium and beat 1 1/2 minutes more. The batter
should be combined. Measure out 1 cup of the batter into a medium bowl
and set aside. Add the orange zest to the remaining batter in the
large bowl. Mix on low speed for 30 seconds. Add the chocolate package
from the cake mix to the 1 cup of batter you reserved and mix on low
until combined.
Spoon the plain orange batter into the muffin cups, filling 2/3 of the
way full. Spoon a heaping teaspoon of the chocolate batter on top of
each cupcake. Swirl the chocolate batter into the orange batter w/ a
knife or toothpick, creating a marbled effect. Place pans in the oven.
Back the cupcakes until they spring back; 18-22 minutes.(mine only
took 16 minutes only after the 2nd batch..my first batch burned at 18
minutes). Let them cool completely before frosting.

ORANGE COCOA CREAM CHEESE FROSTING

8 ounces cream cheese — at room temperature
4 tablespoons butter — at room temperature[1/2 stick]
1/4 cup unsweetened cocoa powder
1 teaspoon pure orange extract
3 3/4 cups confectioners’ sugar — sifted
1 tablespoon orange liqueur — (1 to 2 tablespoons) such as Grand
Marnier, Cointreau or Triple Sec
Place the cream cheese and butter in a large mixing bowl. Blend with
an electric mixer on low speed until fluffy, 30 seconds. Stop the
machine and add the cocoa powder, orange extract, confectioners’ sugar
and 1 tablespoon orange liqueur. Blend with the mixer on low speed
until the sugar is well combined, 1 minute. Increase the speed to
medium and beat until light and fluffy, 1 minute more. If the frosting
seems too stiff, blend in another 1 tablespoon liqueur. Use to frost
the top and sides of the cake or cupcakes of your choice. Makes 3 1/2
cups; enough to frost a 2- or 3-layer cake or 36 cupcakes

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