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1
Microwave 1 cup chocolate morsels in a 2-cup glass measuring cup at HIGH 1 minute, stirring after 30 seconds.
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2
Stir until smooth.
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3
Cool slightly.
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4
Beat cake mix and next 3 ingredients at low speed with an electric mixer until moistened.
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5
Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth.
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6
Add melted chocolate, orange zest, and vanilla, beating until blended.
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7
Spoon batter by 1/4-cupfuls into paper baking cups in muffin pans.
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8
Bake at 375 for 16 to 18 minutes or until a wooden pick inserted in center comes out clean.
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9
Let cool in pans on wire racks 5 minutes.
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10
Remove from pans, and cool completely on wire racks.
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11
Spread Orange Buttercream Frosting evenly over cupcakes.
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12
Frosting directions:.
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13
Beat butter and orange rind at medium speed with an electric mixer until creamy.
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14
Gradually add confectioners sugar, beating until well blended.
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15
Stir in 2 tablespoons orange juice, adding additional orange juice, if necessary, to reach desired consistency.
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16
Place remaining chocolate morsels in a 1-qt.
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17
zip-top plastic freezer bag; seal bag.
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18
Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds.
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19
Squeeze chocolate in bag until smooth.
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20
Cut a tiny hole in 1 corner of bag.
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21
Pipe melted chocolate over Orange Buttercream Frosting on cupcakes by gently squeezing bag.
