Orange-choc Cupcakes W/ Nutella Ganache Filling And Hazelnut

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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
• 1/2 cup shortening
• 1/2 cup butter
• 5 cups confectioners' sugar
• 6 tablespoons frangelico
• 8 ounces nutella
• 1/2 cup heavy cream

Recipe

• 1 for the cupcake:.
• 2 preheat the oven to 350°f.
• 3 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.
• 4 add the eggs, one at a time, then the orange zest.
• 5 sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
• 6 in another bowl, combine the orange juice, buttermilk, and vanilla.
• 7 add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• 8 melt the chocolate and add into the orange batter.
• 9 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.
• 10 for the hazlenut buttercream frosting:.
• 11 cream butter and shortening with mixer for 3 minutes on high speed.
• 12 add frangelico.
• 13 gradually add sugar, one cup at a time, beating well on medium speed.
• 14 scrape sides and bottom of bowl often.
• 15 mix on high speed for 5 minutes.
• 16 for the nutella ganache:.
• 17 melt the nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• 18 after the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the “coneâ€? part of the middle.
• 19 drizzle in the nutella ganache and replace the top of the cupcake.
• 20 spread with the hazelnut frosting.
• 21 you can decorate them with leftover orange rind, but that’s optional.