ORANGE-CHOC CUPCAKES W/ NUTELLA GANACHE FILLING AND HAZELNUT

Steps:

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