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–+ servings
orange filled cupcakes

Orange Almond Cupcakes with Fudge Icing

A pillow-soft cupcake filled with orange marmalade and topped with a rich fudge icing, candied orange zest and toasted almonds.
5 from 1 vote
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Course Dessert
Servings 18

Equipment

Ingredients
  

Cupcakes

  • 390 Grams All Purpose Flour (or 3 cups)
  • 2.5 teaspoon Baking Powder
  • .5 teaspoon Salt
  • 400 Grams Granulated Sugar (or 2 cups)
  • 4 Large Eggs Room Temperature
  • ⅔ Cup Vegetable or Canola Oil
  • ⅔ Cup Whole Milk Room Temperature
  • 2 teaspoon Almond Extract (may substitute with vanilla extract)

Candied Orange Peels

  • 1 Medium Orange
  • 400 Grams Sugar (2 Cups)
  • 16 Fluid Ounces Water (2 Cups)
  • 150 Grams Sugar (for tossing peels in after boiling) (¾ Cup)

Fudge Icing

  • 8 Fluid Ounces Heavy Cream (1 Cup)
  • 2 Fluid Ounces Light Corn Syrup (¼ Cup)
  • 350 Grams Bittersweet Chocolate, chopped in chunks (12 ounces)
  • 85 Grams Unsalted Butter, room temperature (6 tablespoon / ¾ Stick)
  • 3 tablespoon Slivered Almonds, roasted

Filling

  • 1 Jar Orange Marmalade

Instructions
 

Cupcakes

  • Preheat oven to 350 degrees
  • Prepare cupcake pans by placing liners in 18 cavities.
  • Combine flour, salt and baking powder in a bowl. Whisk well.
  • Add sugar and eggs to the bowl of a stand mixer.  Mix on medium speed for approximately 2 minutes (note a hand mixer or whisk may also be used).
  • Add the almond extract and mix briefly.
  • Add one-third of the flour mixture and mix on low speed until incorporated. Add one-half of the milk and vegetable oil and mix until incorporated. Add another third of the flour mixture and mix till smooth. Add the remaining oil and milk and mix till smooth. Finally, add the remaining flour mixture and mix until smooth.
  • Fill cupcake liners ⅔ full of batter.
  • Bake for 20 - 24 minutes.

Candied Orange Peels (best if made a few days in advance)

  • 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

  • Place the chocolate in a bowl.
  • Combine cream and corn syrup and bring to a boil.
  • Pour cream/corn syrup over chocolate. Let stand 2 - 3 minutes, then whisk until smooth.
  • Add softened butter and stir until smooth.
  • Allow the icing to sit at room temperature and cool until it is firm enough to spread or pipe.

Cupcake Assembly

  • 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)
  • Spread the fudge frosting over the cupcake or pipe onto the cupcake using a piping tip of your choice.
  • Place candied orange peels and slivered almonds on top of fudge icing.
  • Enjoy!
Keyword cupcake recipes, filled cupcakes, orange chocolate cupcakes, vanilla cupcakes
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