A VERY DELICIOUS AND RARE COMBINATION.ENJOYED BY ALL
INGREDIENTS FOR THE CUPCAKES
- 3 Tablespoons cocoa powder
- 1/4 cup hot water
- 1-1/4 cups all-purpose flour
- 1 teaspoon each baking powder
- A pinch of baking soda
- A pinch of salt
- Grated zest of 1 orange
- 2 large eggs, at room temperature
- 3/4 sugar
- 1/2 cup buttermilk, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup butter softened room temperature
- .
- INGREDIENTS FOR THE FROSTING
- 1 cup of bittersweet or dark chocolate
- 1 cup butter room temperature
- 2 cups powdered sugar
Preparation:
Preheat
your oven to 350 degrees F (180
degrees C). Line your cupcake tins with
paper liners of your choice.Take a bowl and mix the cocoa powder with hot water till it completely dissolves.set aside.Now take another bowl and sift the flour, baking powder, baking soda, salt and the grated orange zest together into it.
In a large bowl, using an electric beater beat together the eggs and granulated sugar until well combined. Now mix in the buttermilk and vanilla extract and beat well, then the dissolved cocoa. Whisk in the melted butter, then the dry ingredients and beat well till all ingredients are well incorporated and the batter is smooth.
Spoon the batter into the paper lined cupcakes tins . Bake for 15 to 20 minutes until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean. Let cool completely on a wire rack. Remove the cupcakes from the pan.
For the frosting, melt the chocolate in a double boiler and allow it tocool to room temperature. Meanwhile, using an electric beater, beat the butter and confectioners' sugar on medium speed until creamy and smooth, for about 3 minutes. Beat in the melted chocolate until combined. Fill the frosting into the piping bag and make swirls of your choice on top of each cupcake.Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
