Ingredients

The following ingredients have 4 Servings
  • 6 large egg yolks
  • 1 cup milk (divided)
  • Zest from 1 large orange
  • 3 cups sifted cake flour
  • 1 1/2 cups granulated white sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 tsp salt
  • 12 tbsp unsalted butter (room temperature and cut into pieces)
  • 8 ounces bittersweet chocolate (chopped)
  • 1/4 cup cocoa powder
  • 3/4 cup milk
  • 1/2 cup unsalted butter (cut into pieces)
  • 3 cups powdered sugar
  • 1 1/2 tsp pure vanilla extract

Instruction

  • Preheat oven to 350°F and line 2 cupcake pans.
  • In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and orange zest.
  • Combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
  • Scoop batter into cupcake pans, filling about halfway. Bake about 20 minutes, rotating in the oven halfway through, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before frosting.