|Orange is the New Black Bottom Cupcakes|
Have you been guilty of binge watching Netflix’s original series, Orange is the New Black?
Since they released season two earlier this month it seems like everyone is buzzing about it. For the past few weeks, the morning talk circuits have been obsessed.
I hadn't even seen the first season so I wondered what the hubbub was about.
Needless to say I watched the first episode and was pretty much hooked from there proceeding to watch both seasons in less than a week. The show definitely invokes binge watching.
In honor of that sentiment, I've reworked my black bottom cupcake recipe to include the bright citrus flavor of orange marmalade in the cheesecake batter and black coffee in the chocolate cake. The end result is a cupcake that will be nearly impossible not to binge on just like the series itself.
So if you and your friends are obsessed viewers of Orange is the New Black, why not whip up a batch of these orange is the new black bottom cupcakes for your viewing parties? They're sure to be as big of a hit as the show itself.
Orange is the New Black Bottom Cupcakes
Prep time: 15 min
Bake time: min
Ingredients for the Cheesecake Batter
- 12 oz cream cheese, very well softened
- ¼ cup sugar
- 1 tsp vanilla
- 1 egg
- ½ cup orange marmalade
- ¼ cup mini chocolate chips
- red and yellow food coloring (optional)
- ¾ cup gluten free self-rising flour (or Gf Bisquick)
- 1/3 cup unsweetened cocoa, sifted
- 1 egg
- 2/3 cup granulated sugar
- 2/3 cup black coffee, room temperature
- ¼ cup vegetable oil
- Preheat the oven to 350°F (or 175 °C) and line a cupcake pan with 12 paper liners.
- For the cheesecake batter cream together the cream cheese, sugar and vanilla until very well blended and smooth.
- Add the egg and continue to beat until smooth then add the orange marmalade and mix until well combined and stir in the mini chocolate chips.
- If you want to tint the batter orange, add drops of red and yellow food coloring until you've got a shade you’re happy with then set this batter aside. (I used 3 drops of red and 6 drops of yellow)
- For the chocolate cake batter, add the gluten free self-rising flour to a bowl, sift in the unsweetened cocoa powder and whisk them together to get them combined.
- In another bowl, whisk together the egg and granulated sugar until smooth.
- Add the black coffee at room temperature and vegetable oil and whisk to get all the wet ingredients combined.
- Add the wet ingredients to the dry ingredients and using a rubber spatula mix until well combined.
- Using a scoop, evenly distribute the chocolate batter among the 12 paper liners then shake the pan on the table to level the batter.
- Repeat with the cheesecake batter then bake them for 24-28 minutes. Allow them to cool in the pan for ½ hour to set before removing them from the pan to cool completely on a baking rack.
- Once cool, refrigerate in an airtight container to chill for at least 2-3 hour before serving but I like to make them a day in advance because I think they taste even better. Store refrigerated for 2-3 days freeze for up to several months.
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