Crème-filled Chocolate Orange Cupcakes
This rich, award-winning cupcake took top honors on Cupcake Wars, making vegan chef Chloe Coscarelli the first vegan to claim victory in a Food Network competition. Let's just say that this dessert is not too shabby.
Makes 12 cupcakes
What you need:
- 1 ½ cups flour
- ½ cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup orange juice
- ½ cup canola oil
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- Orange Buttercream Filling (See Recipe)
- Chocolate Ganache (See Recipe)
- Candied Orange Peel (See Recipe)
What you do:
1. Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. 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.
4. 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.
5. Once cupcakes are completely cool, fill each cupcake with Orange Buttercream using a pastry bag with a narrow tip. Spread Chocolate Ganache evenly over each cupcake and top with 2 slices of Candied Orange Peel.
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