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1
Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
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2
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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3
In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
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4
Pour wet ingredients into dry mixture and whisk until thoroughly combined.
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5
Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
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6
Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
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7
Remove from oven and allow to cool on a wire rack.
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8
For the filling, combine first 3 ingredients in the bowl of a standard mixer.
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9
Beat on medium-high speed until combined.
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10
With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
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11
For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
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12
Whisk in coconut oil until smooth.
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13
If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
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14
In a small saucepot, place the orange peels and add 1/2 cup water.
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15
Bring to a boil and let cook for 5 minutes.
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16
Drain the water, place the peels back in the pot, and refill with 1/2 cup water.
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17
Bring the water to a boil again, let cook for 5 minutes, and drain.
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18
Repeat this process one more time to release the bitterness from the orange peels.
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19
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.
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20
Remove from heat, spread peels out to cool on parchment paper.
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21
Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
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22
Store in refrigerator or freezer.
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23
When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
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24
Spread Chocolate Ganache evenly over each cupcake.
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25
Top with two slices of Candied Orange Peel, if using.
