Orange-Choc Cupcakes W/ Nutella Ganache Filling and

Name: Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb unsalted butter, at room temperature; 2 cups sugar; 4 extra-large eggs, at room temperature; ¼ cup grated orange zest (from 4 large oranges); 3 cups all-purpose flour, plus; 2 tablespoons all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; ¼ cup freshly squeezed orange juice; ¾ cup buttermilk, at room temperature; 1 teaspoon pure vanilla extract; 2 cups good semisweet chocolate chunks; ½ cup shortening; ½ cup butter; 5 cups confectioners' sugar; 6 tablespoons Frangelico; 8 ounces nutella; ½ cup heavy cream

Servings: persons

12 lb unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
¼ cup grated orange zest (from 4 large oranges)
3 cups all-purpose flour, plus
2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed orange juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups good semisweet chocolate chunks
½ cup shortening
½ cup butter
5 cups confectioners' sugar
6 tablespoons Frangelico
8 ounces nutella
½ cup heavy cream

1
For the cupcake:.
2
Preheat the oven to 350F.
3
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
4
Add the eggs, one at a time, then the orange zest.
5
Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
6
In another bowl, combine the orange juice, buttermilk, and vanilla.
7
Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
8
Melt the chocolate and add into the orange batter.
9
Pour 2/3 full into the cupcake wrappers, smooth the top, and bake for 22 to 25 minutes, until a cake tester comes out clean.
10
For the Hazlenut Buttercream Frosting:.
11
Cream butter and shortening with mixer for 3 minutes on high speed.
12
Add Frangelico.
13
Gradually add sugar, one cup at a time, beating well on medium speed.
14
Scrape sides and bottom of bowl often.
15
Mix on high speed for 5 minutes.
16
For the Nutella Ganache:.
17
Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
18
After the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the cone part of the middle.
19
Drizzle in the Nutella ganache and replace the top of the cupcake.
20
Spread with the hazelnut frosting.
21
You can decorate them with leftover orange rind, but thats optional.

12894

kcal

Calories

1219

Fat

516

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 lb unsalted butter, at room temperature, 2 cups sugar, 4 extra-large eggs, at room temperature, ¼ cup grated orange zest (from 4 large oranges), and more.

Yes, Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange-Choc Cupcakes W/ Nutella Ganache Filling and Hazelnut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions