These look like a lot of trouble, but they really come together quite nicely. Gluten-free too! Makes 12.
Cupcake Ingredients
1/2 cup butter, softened
1/2 cup sugar 2 large eggs 1 & 1/2 cups
gluten free flour 1 tsp baking powder
1/2 tsp baking soda
1/2 cup of cocoa 1/2 cup milk
1/2 tsp vanilla juice and zest of one orange
3 tbsp rum
12 paper cupcake liners
1/2 cup butter, softened
1/2 cup sugar 2 large eggs 1 & 1/2 cups
gluten free flour 1 tsp baking powder
1/2 tsp baking soda
1/2 cup of cocoa 1/2 cup milk
1/2 tsp vanilla juice and zest of one orange
3 tbsp rum
12 paper cupcake liners
Filling Ingredients
3.5 oz bar of dark chocolate
2/3 cup cream
1 tablespoon of rum Zest of half an orange, finely chopped
2 tablespoons of butter
Icing Ingredients
1/2 cup butter, softened
1 & 1/2 cups confectioner’s sugar
4 tsp rum
zest of 1/2 orange
3.5 oz bar of dark chocolate
2/3 cup cream
1 tablespoon of rum Zest of half an orange, finely chopped
2 tablespoons of butter
Icing Ingredients
1/2 cup butter, softened
1 & 1/2 cups confectioner’s sugar
4 tsp rum
zest of 1/2 orange
Steps for Cupcakes
- Sift together the flour, baking powder, baking soda and cocoa. Set aside.
- Place milk, vanilla, orange juice, orange zest, and rum in a separate bowl. Set aside.
- Cream together butter and sugar with mixer until light and fluffy. Add eggs, one at a time, mixing well before adding each one.
- Add half the flour mixture on low speed to keep it from flying everywhere.
- Next add half the milk mixture and mix. Add rest of flour and milk mixtures; mix well.
- Place cupcake liners in a muffin tin and spoon the batter into them. Bake in preheated 375° F oven for 20 minutes. Test doneness by sticking a knife or toothpick into the middle of a cupcake. If it comes out clean, they are done.
- Allow to cool completely.
- Melt the chocolate over very low heat, stirring continuously. Remove from heat just before it is melted completely, then continue stirring until smooth.
- Heat cream in a separate pan, heat cream until barely at a simmer. Add the rum and orange zest.
- Add the melted chocolate to the cream mixture and stir until smooth.
- Add butter and allow to melt, stirring.
- Whisk the mixture until it is a smooth paste. Cool completely.
- Using a small spoon or melon scoop, cut out a small hole in each cupcake's center - just about half-way through to make a tunnel.
- Put the chocolate filling into a ziplock bag. Cut off one corner. Squeeze chocolate filling into the tunnels.
- Mix together butter and sugar on low speed until softened. Then turn speed to high and beat until fluffy.
- Add orange zest and rum, then beat again. If it's too runny, just add a bit more confectioner's sugar.
- Put the icing in a different ziplock bag, cut off the corner, and pipe the frosting onto cupcakes. You can just spread it on with a rubber spatula, if you don't want to be fancy.