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1
For the cupcakes: Preheat oven to 180 Celsius.
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2
Mix the vinegar with the milk and set for 3 minutes.
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3
Sift the flour, cocoa, baking soda, baking powder and salt.
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4
Add the salt and mix.
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5
Incorporate the egg, the milk and vinegar mix, the oil and vanilla and integrate everything.
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6
Finally add the coffee dissolved in half a cup of hot water.
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7
Mix all the ingredients until there are no lumps.
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8
Fill 3/4 of each cupcake sleeve and put on preheated mold (left preheating in the oven).
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9
Cook 20-22 minutes.
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10
Filling : Place a heat resistant bowl in a bain marie on low flame and add the sugar, eggs and orange zest.
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11
Stir with a wooden spoon until the sugar dissolves, add the orange juice and stir an extra 8-10 min or until the cream thickens.
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12
Remove from heat and add the butter and finally add the triple sec.
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13
Mix and set until cool.
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14
Filling: Once the cupcakes cool off, with the help of a knife make a small hole in each cupcake, refill with the orange cream and cover with the piece of cupcake you just cut off.
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15
Frosting: Sift the sugar and mix the rest of the ingredients.
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16
With a mixer at highest speed mix for 3-5 minutes adding the orange color dye until the mix takes a lighter color.
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17
Once the cupcakes cool off apply frosting.
