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1
Preheat the oven to 350u00b0F (180u00b0C).
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2
Line 12 standard muffin cups with paper liners.
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3
In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
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4
Sift the flour, baking powder, baking soda, and salt together into a bowl.
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5
Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
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6
In a large bowl, whisk together the eggs and granulated sugar until well combined.
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7
Whisk in the buttermilk and vanilla, then the dissolved cocoa.
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8
Whisk in the melted butter, then the dry ingredients.
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9
Using a tablespoon, divide the batter among the muffin cups filling each about half full.
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10
Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
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11
Let cool completely on a wire rack.
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12
Remove the cupcakes from the pan.
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13
To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
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14
Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
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15
Beat in the melted chocolate until combined.
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16
Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
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17
Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
