Creme-Filled Chocolate Orange Cupcakes

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
  • In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
  • Pour wet ingredients into dry mixture and whisk until thoroughly combined.
  • Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
  • Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
  • Remove from oven and allow to cool on a wire rack.
  • For the filling, combine first 3 ingredients in the bowl of a standard mixer.
  • Beat on medium-high speed until combined.
  • With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
  • For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
  • Whisk in coconut oil until smooth.
  • If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
  • In a small saucepot, place the orange peels and add ½ cup water.
  • Bring to a boil and let cook for 5 minutes.
  • Drain the water, place the peels back in the pot, and refill with ½ cup water.
  • Bring the water to a boil again, let cook for 5 minutes, and drain.
  • Repeat this process one more time to release the bitterness from the orange peels.
  • Bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
  • Remove from heat, spread peels out to cool on parchment paper.
  • Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
  • Store in refrigerator or freezer.
  • When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
  • Spread Chocolate Ganache evenly over each cupcake.
  • Top with two slices of Candied Orange Peel, if using.
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