Orange chocolate cupcakes
Try these orange Cupcakes with orange cream filling
Cupcake – 1 tsp White vinegar – 1/3 cup cocoa – 1 cup all-purpose flour – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1 cup White sugar – 1 egg – 1/2 cup vegetable oil – 1/2 tsp vanilla extract – 1/2 cup hot water – 1/4 tsp instant coffee – 1/2 cup whole milk
Frosting – 1/2 cup whole milk – 2 1/2 cup confectioners sugar – 1/2 cup butter – 5 drops of orange color dye
Filling – 1 egg – 1 egg yolk – 1/4 cup orange juice (preferably fresh squeezed) – 1 juice of 1 lemon – 1 tbsp orange zest – 30 grams butter – 1/2 tsp triple sec liquor
For the cupcakes: Preheat oven to 180 Celsius. Mix the vinegar with the milk and set for 3 minutes. Sift the flour, cocoa, baking soda, baking powder and salt. Add the salt and mix. Incorporate the egg, the milk and vinegar mix, the oil and vanilla and integrate everything. Finally add the coffee dissolved in half a cup of hot water. Mix all the ingredients until there are no lumps.
Fill 3/4 of each cupcake sleeve and put on preheated mold (left preheating in the oven). Cook 20-22 minutes.
Filling : Place a heat resistant bowl in a bain marie on low flame and add the sugar, eggs and orange zest. Stir with a wooden spoon until the sugar dissolves, add the orange juice and stir an extra 8-10 min or until the cream thickens. Remove from heat and add the butter and finally add the triple sec. Mix and set until cool.
Filling: Once the cupcakes cool off, with the help of a knife make a small hole in each cupcake, refill with the orange cream and cover with the piece of cupcake you just cut off.
Frosting: Sift the sugar and mix the rest of the ingredients. With a mixer at highest speed mix for 3-5 minutes adding the orange color dye until the mix takes a lighter color. Once the cupcakes cool off apply frosting.