Creme-Filled Chocolate Orange Cupcakes - cooking recipe

Ingredients

Cupcakes
1 1/2 cups flour
1/2 cup cocoa powder
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup orange juice
1/2 cup canola oil
1 teaspoon vanilla
1 tablespoon orange zest
Orange Buttercream Filling
4 cups powdered sugar
1/2 cup coconut oil, at room temperature (refined)
1 tablespoon orange zest
1/4 cup orange juice
Chocolate Ganache
1 cup semi-sweet chocolate chips
3 tablespoons almond milk
1 tablespoon coconut oil, at room temperature (refined)
Candied Orange Peel (optional)
1 orange
1 3/4 cups water, divided
3/4 cup sugar, divided

Preparation

Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
Pour wet ingredients into dry mixture and whisk until thoroughly combined.
Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
Remove from oven and allow to cool on a wire rack.
For the filling, combine first 3 ingredients in the bowl of a standard mixer.
Beat on medium-high speed until combined.
With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
Whisk in coconut oil until smooth.
If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
In a small saucepot, place the orange peels and add 1/2 cup water.
Bring to a boil and let cook for 5 minutes.
Drain the water, place the peels back in the pot, and refill with 1/2 cup water.
Bring the water to a boil again, let cook for 5 minutes, and drain.
Repeat this process one more time to release the bitterness from the orange peels.
Bring 1/4 sugar, 1/4 cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
Remove from heat, spread peels out to cool on parchment paper.
Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
Store in refrigerator or freezer.
When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
Spread Chocolate Ganache evenly over each cupcake.
Top with two slices of Candied Orange Peel, if using.