Tarrin’s “WHACK!” Chocolate-Orange Cupcakes

Have you experienced a Terry’s Chocolate Orange – the holiday treat that you whack on a hard surface to release its orange “sections”? If not, I highly recommend it in its original form, but I think my decadent chocolate-orange cupcakes out-do their candy of inspiration.

Though more labor-intensive than my Hummingbird Cupcakes, this festive, incredibly rich dessert is completely worth the effort. ~Tarrin

Tarrin’s “WHACK!” Chocolate-Orange Cupcakes
(makes 24 cupcakes, though this recipe is easily halved)

Ingredients:
2 cups flour
3/4 cup natural unsweetened cocoa powder (go for the good stuff here if you can, e.g. Scharffen Berger, Ghirardelli)
1 tsp baking soda
1/4 tsp salt (use kosher salt if you have it)
2 cups sugar
2 large eggs
1 cup mayonnaise (trust me on this), not low-fat
2 tsp pure vanilla extract
1 1/3 cups boiling water
2 tbsp instant espresso powder
2 tsp orange zest (add another tsp or two for more orange essence)
orange zest or peel for garnish

Preheat your oven to 350º and line muffin tin(s) with liners.

Whisk the flour, cocoa powder, baking soda, and salt together in a large mixing bowl until evenly mixed.

In another large bowl, beat sugar and eggs with an electric mixer at medium high speed until light and fluffy, about two minutes. Beat in the mayonnaise and vanilla until just combined.

In the meantime, dissolve the espresso powder in the boiling water.

At medium speed, beat in half of the flour, cocoa powder, baking soda, and salt, stopping to scrape the sides of the bowl after the mixtures are combined. At a very low speed, beat in half of the water and espresso for a few seconds. Add the remaining dry mixture, and again beat a few seconds. Finally, add the remaining water and espresso, and beat for a few seconds until combined. Don’t be alarmed if the batter seems runny.

Fill cupcake cups about two-thirds full. Bake 18-22 minutes on the center rack until a toothpick comes out cleanly from their centers.

After cupcakes have cooled and are frosted, use orange zest or thin slices of orange peel to decorate the cupcakes. Candied orange peel or Terry’s chocolate orange wedges make great garnishes, too!

Chocolate Orange Ganache
(frosts 24 cupcakes)

Ingredients:
1 cup heavy whipping cream
8 oz. bittersweet chocolate, not unsweetened (look for 60-75% cacao content)
2 Tbsp unsalted butter, room temperature
2 tsp orange zest
1-2 tsp. pure vanilla extract (the higher the cacao content of the chocolate, the more vanilla you’ll need)
1 Tbsp Grand Marnier, Cointreau, or another orange liqueur (1-2 more tsp. to taste)

Chop chocolate into small pieces. In a heat-resistant bowl, add chocolate and butter.

Bring cream and orange zest just to a boil in a small saucepan. Remove from heat, and pour over chocolate and butter. Add the vanilla and orange liqueur.

Let ganache stand for three minutes, then whisk together until all the chocolate is melted. Refrigerate for 40-45 minutes, or until just cool.

Beat with an electric mixer until light, fluffy, and glossy. Avoid overbeating or the ganache will become grainy.