Boozy Dark Chocolate & Orange Cupcakes

Dark chocolate cupcakes with chocolate orange ganache filling and an orange whipped cream frosting are gourmet, decadent, and yet easy to make!

Ingredients (Yields 18)
1 cup granulated sugar
¾ cup + 2 Tbsp all-purpose flour
¼ cup + 2 Tbsp unsweetened cocoa powder
¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1 large egg
½ cup buttermilk
¼ cup vomFASS Grape Seed Oil
1 tsp vanilla extract
¼ cup boiling water
2 Tbsp strong coffee*
2 Tbsp vomFASS Orange Liqueur

GANACHE (makes about 1 cup)
1 cup heavy cream
1⅓ cups chocolate chips, semisweet
3 Tbsp vomFASS Orange Liqueur
Pinch of salt

FROSTING**
¼ cup powdered sugar
1½ cups heavy whipping cream, cold
2 Tbsp vomFASS Winter Orange Balsamic 
1 tsp vomFASS Orange Liqueur or vanilla extract
Shaved chocolate, for garnish (optional)

Directions
Heat oven to 350°F. Line cupcake pan with liners 
In a stand with your paddle attachment (or with a hand mixer) mix together sugar, flour, cocoa, baking powder, baking soda and salt on low speed until fully combined. 
Add egg, buttermilk, oil and vanilla; beat on low speed until combined, then turn up to medium speed and mix for additional minute. 
Heat 1/4 cup of water in a small saucepan until boiling; mix into batter along with coffee and orange liqueur.
Fill cupcake liners 2/3 full and bake 20 to 25 minutes or until toothpick inserted comes out clean. Transfer to cooling rack and cool completely before frosting. 

GANACHE
Add heavy cream to a small saucepan and heat on low heat until the cream is steaming and just about to boil. 
Add chocolate chips to a large glass or heatproof bowl. Pour the warmed cream over the chocolate chips. Add in the vomFASS Orange Liqueur and a pinch of salt. Allow to stand for about 2 minutes to soften the chocolate chips completely, then whisk until completely smooth. 
Let cool to room temperature before filling cupcakes. 

FROSTING
Place cold whipping cream and powdered sugar in stand mixer with whisk attachment (or in a bowl with your hand mixer). Whip on medium speed until soft peaks form. 
Add in vanilla and vomFASS Winter Orange Balsamic vinegar and continue to whip until stiff peaks form (it should hold its shape). 

ASSEMBLY
Using an apple corer or paring knife, make a small hole in the middle of each of your cupcakes. 
Fill each hole with about 1 Tbsp of cooled ganache. 
Place whipped cream in piping bag and swirl on top of cupcakes. You can also just spread with a small spatula. 
Top each cupcake with shaved chocolate (optional).

Notes
*You can use instant espresso in place of the coffee by combining 1½ tsp of instant espresso with 2 Tbsp of hot water and mixing until dissolved.
**The light orange whip cream frosting is a delight in contrast to the rich notes of this ganache-filled cupcake; however filled cupcakes and frosting should be stored separately if there are extra to be served at a later time. 

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