Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut

Recipe by Pikake21
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the cupcake:
  • Preheat the oven to 350°F.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
  • Add the eggs, one at a time, then the orange zest.
  • Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
  • In another bowl, combine the orange juice, buttermilk, and vanilla.
  • Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
  • Melt the chocolate and add into the orange batter.
  • Pour 2/3 full into the cupcake wrappers, smooth the top, and bake for 22 to 25 minutes, until a cake tester comes out clean.
  • For the Hazlenut Buttercream Frosting:
  • Cream butter and shortening with mixer for 3 minutes on high speed.
  • Add Frangelico.
  • Gradually add sugar, one cup at a time, beating well on medium speed.
  • Scrape sides and bottom of bowl often.
  • Mix on high speed for 5 minutes.
  • For the Nutella Ganache:
  • Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • After the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the “cone” part of the middle.
  • Drizzle in the Nutella ganache and replace the top of the cupcake.
  • Spread with the hazelnut frosting.
  • You can decorate them with leftover orange rind, but that’s optional.
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