Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut
- Ready In:
- 55mins
- Ingredients:
- 19
- Yields:
-
12 cupcakes
ingredients
- 1⁄2 lb unsalted butter, at room temperature
- 2 cups sugar
- 4 extra-large eggs, at room temperature
- 1⁄4 cup grated orange zest (from 4 large oranges)
- 3 cups all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1⁄4 cup freshly squeezed orange juice
- 3⁄4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups good semisweet chocolate chunks
-
For the Hazlenut Buttercream Frosting
- 1⁄2 cup shortening
- 1⁄2 cup butter
- 5 cups confectioners' sugar
- 6 tablespoons Frangelico
-
For the Nutella Ganache
- 8 ounces nutella
- 1⁄2 cup heavy cream
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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Reviews
-
These cupcakes are a lot of work but are truely awesome tasting. i also found the recipe on a blog, and then lost the link. i would just like to point out that this recipe does not make 12 cupcakes.<br/><br/>unless you make massive cupcakes. when making these cupcakes its very important not to overfill the cupcake cases. These cupcakes GROW. i doubled this recipe and easily made over 60 cupcakes (regular size not massive ones) i have lots of over run as well. i think for regular cupcakes (i used cases and a muffin pan) the mix easily made 60 using a double batch.
RECIPE SUBMITTED BY
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I'm an island girl living in Seattle, WA who loves to cook! I enjoy cooking for my family and friends, and I don't find many things more satisfying than sharing food and good memories with them. Plus they always seem to be hungry--perfect!
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