Chocolate Orange Cupcakes

Recipe by evelynathens
READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F (180°C).
  • Line 12 standard muffin cups with paper liners.
  • In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
  • Sift the flour, baking powder, baking soda, and salt together into a bowl.
  • Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
  • In a large bowl, whisk together the eggs and granulated sugar until well combined.
  • Whisk in the buttermilk and vanilla, then the dissolved cocoa.
  • Whisk in the melted butter, then the dry ingredients.
  • Using a tablespoon, divide the batter among the muffin cups filling each about half full.
  • Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
  • Let cool completely on a wire rack.
  • Remove the cupcakes from the pan.
  • To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
  • Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
  • Beat in the melted chocolate until combined.
  • Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
  • Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
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