3 National Chocolate Cupcake Day Recipes Inspired by ROYCE’

National Chocolate Cupcake Day is coming up on October 18th, and what better way to celebrate than with some cupcake flavors inspired by ROYCE’ Chocolate!

Chocolate Orange Cupcakes

Inspired by our delectable Prafeuille Chocolat Orange squares, these cupcakes have sophisticated flavor but are super simple to make!

Ingredients

• Your favorite chocolate cake mix (homemade or store bought)
• Zest of 1 orange
• 2 sticks of butter, softened
• Juice from 1 orange
• 5-6 cups powdered sugar
• ¼ cup of melted white chocolate
• Orange food coloring if desired
• ROYCE’ Prafeuille Chocolat Orange squares

Directions:

1. Add a large pinch of orange zest to your favorite chocolate cake recipe. This cake can be from a box or from scratch!
2. To make frosting, mix butter, orange juice, sugar, and white chocolate in a stand mixer. If the mix is too thick, add a splash of orange juice or milk. When ingredients are combined, add food coloring, if desired.
3. Top your cupcakes with frosting and a Prafeuille Chocolat Orange chocolate square!

Chocolate Coffee Cupcakes with Marshmallow Frosting

Clearly a nod to our Marshmallow Chocolate “Milk Coffee” confections, these cupcakes fuse the terrific trio of milk chocolate, coffee, and marshmallow flavors.

Ingredients:

• 1 cup of strong, hot coffee
• 1/2 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla
• 4 large egg whites, room temperature
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1/2 teaspoon vanilla extract
• ROYCE’ Marshmallow Chocolate “Milk Coffee”

Directions:

1. Preheat oven to 425º F.
2. Combine hot coffee and cocoa powder. Set aside.
3. Combine flour, sugar, baking powder, baking soda, and salt in a stand mixer.
4. In a separate bowl, combine milk, oil, egg, and vanilla.
5. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
6. Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.
7. Fill cupcake tin ⅔ of the way.
8. Bake for 5 minutes, then reduce heat to 325° F without opening the oven door. Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the middle comes out clean.
9. Remove and transfer cupcakes to a rack to cool before frosting.

For Frosting:

1. Fill a medium with 1 inch of water and bring to a simmer.
2. In a large glass or ceramic heat-proof bowl,, whisk together egg whites, sugar, cream of tartar, and salt.
3. Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Whisk mixture until eggs reach 120° F.
4. Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.
5. If desired, add vanilla extract and beat for another 30 seconds until well-mixed.
6. Transfer immediately to a piping bag and frost cupcakes.
7. Top cupcakes with ROYCE’ Marshmallow Chocolate “Milk Coffee” confections.

Matcha Chocolate Cupcakes

We love the flavors of matcha chocolate! Many of our luxury chocolates have this delicately bittersweet, green tea flavor. This particular cupcake takes inspiration from our Matcha Almond Chocolate.

Ingredients:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1.5 cups of milk + extra splash of milk for the batter
• ½ cup vegetable oil
• ½ cup butter
• 2 tbsp Greek yogurt (can substitute sour cream)
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup white chocolate (melted)
• 3-4 tbsp matcha powder
• 1 batch of buttercream frosting
• Sliced almonds
• ROYCE’ Matcha Almond Chocolate

Directions:

1. Heat oven to 320° F.
2. Combine the dry ingredients in a bowl. Add softened butter and mix with stand mixer.
3. Combine milk, eggs, yogurt, oil and vanilla extract in a large bowl and whisk.
4. Add wet ingredients to dry ingredients slowly until everything is combined. Fold in  matcha powder gently.
5. Fill cupcake tin ⅔ of the way. Bake for 20-25 minutes or until a toothpick comes out clean after insertion. Allow them to cool completely on a cooling rack before frosting.
6. Whip buttercream frosting and top cupcakes, sprinkling them with almond slices and topping them with a ROYCE’ Matcha Almond Chocolate.

To discover more of our fine Japanese confections, visit www.roycechocolate.com.