I am very excited to announce…the birth of our new little girl…several weeks ago! So now instead of ‘three little Teaspoons’ at our house, we have four…and we’re all still trying to figure out what ‘four Teaspoons’ makes. So far, it makes for a rather tired mom (me!) who has been eating her fair share of dark chocolate to stay awake during the day. Thus I knew that at my daughter’s baptism party, dark Chocolate Kumquat Cupcakes were the perfect special occasion dessert.
I’m very grateful to Deanna who has been keeping this blog vibrant with deliciously beautiful photos and recipes – while giving me a little breather. It’s taken me a while to get back into the swing of things – and for that I must apologize to the dear friends who have been waiting and watching this blog for the recipe for these cupcakes. I sheepishly admit, they’re sorta famous!
Over the years I’ve served these chocolate cupcakes at parties and with a variety of frostings – mint, vanilla, almond, chocolate, but I think they’re best with a fluffy citrus frosting. The batter is very versatile and mix-ins have included peppermint candies (for Christmas!) and chocolate chips. But I must say, these kumquats inside the fluffy cake were amazing…the soft fruit made the cupcake even moister, and the tart, sweet flavor perfectly complemented the dark, Devil’s Food cake.
Kumquats are cherry-sized, bright orange citrus fruit with tart insides and a sweet skin – eating the skin actually makes the fruit edible. (Here’s more info on kumquats from CookingLight.com ‘s “In Season” series.)
I purchased these candied kumquats in Chinatown but this time of year, good quality candied citrus can be found in the baking aisle of most supermarkets. Or you could make your own candied kumquats using this recipe for Candied Citrus Glaze from this month’s Cooking Light Magazine (just strain out slices of kumquat and use in the cupcakes.)Print
Chocolate Kumquat Cupcakes
- Yield: 28 cupcakes 1x
- 2 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup shortening
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/3 cup cold water
- 28 candied kumquats
- 1/2 cup shortening
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract
- 1/2 teaspoon orange or grapefruit zest
- 4 1/2 cups powdered sugar
- 3–4 tablespoons milk
- Fill cupcake pan with cupcake papers. Pre heat oven to 350 degrees.
- Stir together flour, cocoa, soda, salt; set aside.
- In bowl beat shortening and butter with mixer for 1 minute. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating after each. Add dry mixture and water alternately to beaten mixture, beating on low speed after each addition just till combined. Pour into cupcake pan. Gently push 1 kumquat beneath batter in each cupcake.
- Bake at 350 degrees for 15-20 minutes until toothpick inserted comes out clean.
- For frosting, beat shortening, butter, vanilla, zest and extract with mixer until combined. Slowly add half of powdered sugar. Add 2 tablespoons of milk. Gradually beat in remaining sugar and enough remaining milk to spreading consistency.