Chocolate Orange Cupcakes

Directions

1. 1
   Preheat the oven to 350°F (180°C).
2. 2
   Line 12 standard muffin cups with paper liners.
3. 3
   In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
4. 4
   Sift the flour, baking powder, baking soda, and salt together into a bowl.
5. 5
   Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
6. 6
   In a large bowl, whisk together the eggs and granulated sugar until well combined.
7. 7
   Whisk in the buttermilk and vanilla, then the dissolved cocoa.
8. 8
   Whisk in the melted butter, then the dry ingredients.
9. 9
   Using a tablespoon, divide the batter among the muffin cups filling each about half full.
10. 10
    Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
11. 11
    Let cool completely on a wire rack.
12. 12
    Remove the cupcakes from the pan.
13. 13
    To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
14. 14
    Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
15. 15
    Beat in the melted chocolate until combined.
16. 16
    Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
17. 17
    Refrigerate the cupcakes until 30 minutes before serving to set the frosting.