Chocolate Orange Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons dutch-processed cocoa powder
• 1/4 cup hot water
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 orange
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup buttermilk, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted and cooled to room temperature
• 6 ounces bittersweet chocolate
• 1 cup unsalted butter, at room temperature
• 2 cups confectioners' sugar

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 line 12 standard muffin cups with paper liners.
• 3 in a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
• 4 sift the flour, baking powder, baking soda, and salt together into a bowl.
• 5 using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. set aside.
• 6 in a large bowl, whisk together the eggs and granulated sugar until well combined.
• 7 whisk in the buttermilk and vanilla, then the dissolved cocoa.
• 8 whisk in the melted butter, then the dry ingredients.
• 9 using a tablespoon, divide the batter among the muffin cups filling each about half full.
• 10 bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
• 11 let cool completely on a wire rack.
• 12 remove the cupcakes from the pan.
• 13 to make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
• 14 meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
• 15 beat in the melted chocolate until combined.
• 16 fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
• 17 refrigerate the cupcakes until 30 minutes before serving to set the frosting.