Nothing cures a bad mood or the case of nerves like chocolate. I’m not a huge fan of chocolate but this cupcake recipe had me coming back for more. This recipe was created using the cake base from a German Chocolate Cake recipe. I’m allergic to coconut, but I had to try the recipe that uses coffee in its recipe!! One of my weaknesses is coffee.
When I do enjoy chocolate, it is usually chocolate covered oranges. There is something sweet and refreshing about oranges dipped in chocolate. A friend of mine and I had a bake date (with wine of course!) and decided to make these devilish cupcakes!
These bad boys did not last long!
|Prep Time:||Cook Time:||Level:||Serves:|
|20 min||15-30 minutes||Intermediate||3 dozen|
- 4 oz. Semi sweet chocolate chips
- 2 ¼ C Cake flour
- ¾ C unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 C lukewarm coffee
- 1 C buttermilk
- 1 ¼ C unsalted butter, room temperature
- 2 ¼ C sugar
- 5 large eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 8 oz. dark chocolate (chips or chopped)
- ¾ C heavy whipping cream
- 2 TBS unsalted butter (room temperature)
- 1 TBS Grand Marnier or any orange liquor
Orange Dream Frosting
- 2 TBS butter, at room temperature
- 4-5 C confectioner’s sugar
- 3 TBS orange juice
- 2 TBS Grand Mariner or other orange liqueur
- pinch of salt
- 1 TBS grated orange zest or a drop of orange oil
- Preheat oven to 350°F.
- Melt chocolate in a double-boiler (*or you can use a metal mixing bowl over boiling water in a pot). Set melted chocolate aside to cool.
- In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
- In a measuring cup, mix buttermilk and coffee together.
- In a large mixing bowl, cream together butter and sugar, until it is fluffy.
- Add eggs one at a time and be sure to mix them well before adding the next egg.
- Add melted chocolate and vanilla extract until mixture is well incorporated.
- Alternate mixing the flour mixture and coffee/buttermilk mixture, starting and ending with the flour mixture.
- Fill cupcake liners until 2/3 full and bake for 15-20 minutes.
- Place chocolate in a medium (heat-proof) bowl.
- On stove heat butter and heavy cream, until it comes to a boil.
- Immediately pour the boiling mix over chocolate and whisk gently until completely incorporated.
- Stir in liquor and let it cool and set.
- Pour ganache into a condiment bottle and squeeze contents into the cupcakes (once the cupcakes have cooled.)
- In a small bowl, cream butter, orange juice and Grand Marnier together
- Slowly beat in confectioner’s sugar until the frosting peaks to a consistency to your liking. (I’ve found that four cups usually does it.)
- Add in the pinch of salt and orange zest until well blended.
- Add to a piping bag with your desired decorating tip.