Orange Chocolate Buttermilk Cupcakes

Instructions

1. Preheat the oven to 350°F. Line a muffin pan with paper liners.
2. Beat the sugar, butter, orange zest, orange extract and vanilla extract with an electric mixer at medium speed until very smooth, about 3 minutes. Add the eggs, one at a time and continue mixing until well blended.
3. In a separate bowl combine the flour, baking cocoa, salt and baking soda. With the mixer running on medium, add about half of the dry ingredients to the butter-sugar mixture and continue mixing until well combined. Mix in the buttermilk, then add the balance of the dry ingredients. Continue mixing, scraping the sides of the bowl as needed, until the batter is smooth and creamy.
4. Spoon the batter into the paper-lined muffin cups and bake for 18 to 20 minutes, or until the tops of the cupcakes spring back readily when touched and a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then remove the cupcakes and allow them to cool completely on a wire rack.
5. While the cupcakes cool, place the cream cheese, butter, orange extract, orange zest and confectioners’ sugar in a large mixing bowl. Beat at medium-high speed with an electric mixer until smooth and creamy. Add the orange food coloring and orange liqueur if desired and mix until blended. Refrigerate for 10 minutes before frosting the cooled cupcakes.
6. Store cupcakes in the refrigerator and bring to room temperature before serving (about 10 minutes out of the fridge).