Chocolate-Orange Ganache Cupcakes with Blood Orange Frosting
1 3/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup (1 stick) butter-room temperature
2 large eggs, at room temperature
2 teaspoons pure orange extract
1 cup semi-sweet chocolate chips (melted) combined with
1 teaspoon orange essence
1/8 cup orange zest
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, cream butter and sugar together until well combined. Add the buttermilk, eggs, orange zest and orange extract. Melt chocolate chips, and add orange essence. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the melted chocolate and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.
**I piped about a Hershey's sized dollop of chocolate Ganache into the center of the cupcake before I iced them. You can make this easily by melting 1/2 bag of semi-sweet chocolate morsels, 1/2 stick of butter, and 1/4 cup of heavy cream. Mix over low heat constantly till its all dissolved. Remove from heat & use. It will harden within a few minutes, then ice you cupcakes after you frosting has had time to chill, and your cupcakes are completely cooled. I also topped mine with a bit of candied orange peel.
Blood Orange Frosting**frosts 24 cupcakes