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1
For the cupcake:.
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Preheat the oven to 350F.
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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.
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4
Add the eggs, one at a time, then the orange zest.
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Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
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In another bowl, combine the orange juice, buttermilk, and vanilla.
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Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
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Melt the chocolate and add into the orange batter.
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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.
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10
For the Hazlenut Buttercream Frosting:.
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Cream butter and shortening with mixer for 3 minutes on high speed.
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Add Frangelico.
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Gradually add sugar, one cup at a time, beating well on medium speed.
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Scrape sides and bottom of bowl often.
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Mix on high speed for 5 minutes.
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For the Nutella Ganache:.
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Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
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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.
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Drizzle in the Nutella ganache and replace the top of the cupcake.
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Spread with the hazelnut frosting.
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You can decorate them with leftover orange rind, but thats optional.
