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: