Almond Cupcakes with Orange Filling

Almond Cupcakes with Orange Filling and Fudge Icing

Chocolate and orange are the ultimate combination due to the contrast of the two flavors: rich, creamy chocolate and acidic, zesty orange. Throw in some toasted almonds for texture and this cupcake will astonish your taste buds.

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I was never a cupcake-lover until I started filling the centers with sweet surprises (nuts, jams, fruit compotes, Bavarian creams, etc...) Filling, or stuffing, a cupcake has made me a convert and I am now a 'cupcake person.' The filling should add flavor and texture to your confection - so get creative with the flavors you want to share with your friends and family.

The fudge icing which tops these cupcakes is a great recipe to add to your dessert repertoire. I use this recipe daily in the bakery for icing and filling cakes. My customers love this icing as it is not too sweet - nor is it bitter. A plus for me is it is easy to work with and pipes beautifully.

Tips for Making the Orange Almond Cupcakes

Candied Orange Peels

• Make the candied orange peels a few days in advance as this will allow the peels to dry properly. Follow the steps below to make the candied peels:
  • Cut and peel the oranges into 4 vertical segments. Remove the inner fruit and most of the white pith (the pith is too bitter to use). Cut into ¼-inch-wide strips.
  • Place peel pieces in a pot with boiling water and boil for 10 minutes. Drain and rinse the peels.
  • Bring 2 cups sugar and 2 cups water to boil - stirring to dissolve sugar. Add peel. Reduce heat; simmer until peel is very soft, about 35 - 40 minutes. Drain.
  • Toss the peels in ¾ cup of sugar on a baking sheet. Separate the pieces and place on aluminum foil and allow to dry. Peels are best if made a few days in advance.

Fudge Icing

• Use a high-quality, bittersweet chocolate. You may also use packaged chocolate chips. If you do, I recommend softening the chips for 30 seconds at half-power in the microwave as they will not melt as easily as a quality chocolate.
  • Follow the instruction listed below to make the icing:
    • Place the chopped chocolate in a microwave-safe bowl.
    • Combine cream and corn syrup in a medium-sized saucepan and bring to a boil.
      Stir occasionally so the ingredients do not scorch.
    • Pour cream/corn syrup over chocolate. Let stand 2 - 3 minutes, then whisk until smooth.
    • Add softened butter and stir until smooth. Heat in the microwave at 10 second bursts if the butter does not fully incorporate.
    • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately one-half hour). The icing may be heated in a microwave at 50% power in 10 second increments to soften should it become too hard to spread.

How to fill the cupcakes

Place an apple corer in the middle of each cupcake, press down about halfway into the cupcake, twist and remove the core of the cupcake. Fill the hollowed center of the cupcake with orange marmalade (use a spoon or piping bag)