CHOCOLATE ORANGE CUPCAKES WITH CANDIED ORANGE PEEL
SERVES 12 CUPCAKES
FOR THE CANDIED ORANGE PEELS
1 orange
1 3⁄4 cups water, divided
3⁄4 cup sugar, divided
FOR THE CUPCAKES
1 1⁄2 cups all-purpose flour
1 cup sugar
1⁄2 cup unsweetened cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
3⁄4 cup orange juice
1⁄2 cup canola oil
1 tsp pure vanilla extract
1 tbsp orange zest
FOR THE BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tbsp orange zest
1⁄4 cup orange juice
FOR THE GANACHE
1 cup semisweet chocolate chips (dairy-free)
1⁄4 cup canned coconut milk, mixed well before measuring
2 tbsp canola oil
NUTRITIONAL VALUES
Calories: 652kcal
Fat: 38.7g (11.6g S.Fat)
Carbs: 79.6g
Protein: 2.7g
Sugar: 61.6g
Sodium: 107mg
METHOD
To make the candied orange peels:
Peel thin slices of orange peel from an orange using a vegetable peeler. Depending on the size of your peeler, you may want to use a knife to make the slices even thinner. Combine the orange peels and 1/2 cup water in a small saucepot. Bring to a boil, then reduce to a simmer for 5 minutes. Drain the water, return the peels to the pot, and fill with 1/2 cup water. Bring the water back to a boil, cook for 5 minutes, and then drain. Repeat this procedure once more to remove the bitterness from the orange peels.
Bring 1/4 cup water, 1/4 cup sugar, and the orange peels to a boil over medium-high heat and cook until the liquid bubbles away. Remove from the heat and spread out on parchment paper to cool. When the candied peels have dried slightly (about 10 minutes), roll them in the remaining sugar until completely coated. Place in the refrigerator or freezer.
To make the cupcakes: Preheat the oven to 180°C/350°F. 14 cupcake liners should be used to line two 12-cup muffin pans. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the orange juice, oil, vanilla extract, and zest. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add the powdered sugar, zest, and orange juice, a little at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To make the ganache: Melt the chocolate chips and coconut milk together in a double boiler or in the microwave. Whisk in the oil until it is completely smooth.
To assemble the cupcakes: Fill a piping bag with the orange buttercream and a small round or Bismarck tip. Insert the tip into the center of each cupcake's top and squeeze the bag to fill the cupcake with about 2 to 3 tablespoons frosting. There's no need to scoop any of the cake out. Spread a thin layer of chocolate ganache on top of each cupcake and garnish with candied orange peels.
Bring 1/4 cup water, 1/4 cup sugar, and the orange peels to a boil over medium-high heat and cook until the liquid bubbles away. Remove from the heat and spread out on parchment paper to cool. When the candied peels have dried slightly (about 10 minutes), roll them in the remaining sugar until completely coated. Place in the refrigerator or freezer.
To make the cupcakes: Preheat the oven to 180°C/350°F. 14 cupcake liners should be used to line two 12-cup muffin pans. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the orange juice, oil, vanilla extract, and zest. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.
Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.
To make the buttercream: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add the powdered sugar, zest, and orange juice, a little at a time, until the frosting reaches a spreadable consistency. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy.
To make the ganache: Melt the chocolate chips and coconut milk together in a double boiler or in the microwave. Whisk in the oil until it is completely smooth.
To assemble the cupcakes: Fill a piping bag with the orange buttercream and a small round or Bismarck tip. Insert the tip into the center of each cupcake's top and squeeze the bag to fill the cupcake with about 2 to 3 tablespoons frosting. There's no need to scoop any of the cake out. Spread a thin layer of chocolate ganache on top of each cupcake and garnish with candied orange peels.
RECIPE NOTES
Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Candied orange peels can be frozen for up to a month and Orange Buttercream can be refrigerated for up to two weeks. Before serving, thaw the cupcakes and assemble them.
