Gluten-Free Chocolate Orange Cupcakes

There’s one candy in particular (other than candy canes of course!) that remind me of the winter season…Terry’s Chocolate Oranges! Every year, my mom would buy me a delicious chocolate orange, which I enjoyed from start to finish by first whacking it on the counter, then devouring the final slice. I hope you enjoy this unique and delicious reminiscent cake…  

   

You'll need:

1 1/2 cup brown sugar

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour

2 tsp xanthan gum

1 cup cocoa powder

2  tsp baking powder

2  tsp baking soda

1 tsp salt

1/2 cup Kerrygold butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tsp Orange Extract

1 cup Terry’s Orange, chopped

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins by greasing lightly.

       In a medium bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together the Butter, eggs, buttermilk, and extracts. 

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate pieces.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Allow cupcakes to set in the tins for about three minutes before transferring them to a cooling rack.

       Once your cupcakes have cooled use a cupcake coring tool or a butter knife, and take a quarter-sized amount out of the center, about an inch deep. Set the cores aside until needed. Now it’s time to make a creamy orange frosting.

 

Creamy Orange Buttercream Frosting

1 ½ cups of Kerrygold Salted Butter

3 cups powdered sugar

1 tsp Orange Extract

1 tsp vanilla extract

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition.

       Using a piping bag or gallon sized baggie to pipe the icing, stuff the cored center of the cupcakes up to the top, then place the cored out pieces that you had set aside back onto the cupcakes to cover the frosting. Press down gently until they stay in place and are almost flush with the top of the cupcake.

       Now using a butter knife spread the leftover butter cream  evenly across each cupcake. Garnish with leftover chocolate oranges, then serve and enjoy this delicious unique dessert!