Chocolate Olive Oil & Blood Orange Cupcakes

Step 1

Preheat oven to 350 degrees F. Line muffin pan with paper liners (I recommend dividing the cupcakes evenly into two pans of 8 and 7, rather than 12 and 3, to ensure more even baking; if you don't have two pans you can bake two batches one after the other).

Step 2

In a mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt and set aside.

Step 3

In a small bowl, rub orange zest into the sugar until very fragrant and evenly distributed.

Step 4

In another small bowl or 2 or 4 cup capacity measuring cup, whisk together the milk and egg, followed by orange sugar. Add Amoretti Natural Blood Orange Artisan Flavor and Amoretti Natural Vanilla Bean Artisan Flavor Paste. Add oil and whisk until incorporated.

Step 5

Make a well in the center of dry ingredients and pour in milk mixture. Whisk until almost fully incorporated, then add orange juice and continue to whisk until mostly smooth (there will still be a few small lumps, but no large lumps or streaks of dry flour).

Step 6

Pour into liners, filling each with about 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 15 to 17 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Step 7

Sift powdered sugar into a small saucepan. Add orange juice, corn syrup, and salt and whisk to combine. Place over medium heat and whisk until syrup is just barely simmering and sugar is completely dissolved. Remove from heat and strain into a heat-proof container, then refrigerate and let cool to about 75 degrees F (about 30 to 45 minutes). If your syrup chills longer and gets colder than this, let it come back to cool room temperature before proceeding.

Step 8

Cream butter with an electric mixer on high speed until very light and fluffy and nearly white in color, 7 to 10 minutes (seriously, I mean it when I say 10 minutes!)

Step 9

With the mixer running on low, slowly drizzle in room temperature syrup, a few tablespoons at a time, incorporating each addition completely before adding more. This should take a few minutes in total.

Step 10

When syrup is fully incorporated, add Amoretti Natural Blood Orange Artisan Flavor and mix until combined. I used about 1 1/2 teaspoons, but you can use slightly more or less if you want a stronger flavor or color.

Step 11

Sift in 3-4 tablespoons of powdered sugar, then continue beating until light and fluffy, about 3 to 5 minutes more.

Step 12

If your frosting seems a bit too dense and greasy, it's likely too cold. In which case, spoon a few tablespoons of frosting into a small bowl, and microwave for 10 to 15 seconds on 50% power until mostly melted. With the mixer running on low, drizzle in the melted frosting, then increase the mixer speed and beat for a few more minutes until fluffy. (This is also the best way to re-fluff buttercream that's been refrigerated).

Step 13

Conversely, if your frosting seems soupy or thin, pop the entire bowl in the fridge for 15 to 30 minutes to chill down a bit, then put it back on the mixer and continue beating. You can also add a bit more sifted powdered sugar to achieve the proper consistency.

Step 14

Spread or pipe onto cooled cupcakes and top with a candied orange slice if desired.