Fresh Orange Cupcakes with Double Chocolate Frosting

For the cupcakes:

Preheat the oven to 350 F, and line a 12-count cupcake tray with cupcake liners. Set aside.

In a large bowl, use your fingers to mix the orange zest into the sugar. Whisk in the flour salt, and baking soda. Set aside.

In a medium bowl, whisk together the freshly-squeezed orange juice, oil, vanilla and milk.

Slowly add the liquid ingredients into the dry ingredients, whisking until combined.

Divide the batter (which will be liquidy) evenly among the lined cupcake tins, filling each about 3/4 full.

Bake at 350 F, rotating halfway, for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and let them cool before frosting.

For the frosting:

In the bowl of your stand mixer, beat the butter until light, about 1 minute. Add the cooled melted chocolate, and beat for 30 seconds.

Add the cocoa powder, and beat on low for 30 seconds, then on medium for 30 seconds. Beat in the vanilla and milk.

Add in the powdered sugar, 1/2 cup at a time, beating at low-medium speed for 15-20 seconds after each addition. Beat the frosting for 1 additional minute.

Frost the cupcakes, and enjoy!

Makes 12 cupcakes.

Note: To make the vegan version of these cupcakes, just use soy milk and Earth Balance spread in place of the milk and butter in the recipe!