1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. orange extract
1 1/2 tbsp. grated orange zest
1/2 cup semisweet chocolate chips
1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl and beat with an electric mixer on low to medium speed for 2-3 minutes. Gently fold in the chocolate chips with a spoon or spatula to disperse evenly. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.
For the glaze:
1/2 cup semi sweet chocolate chips
1/3 cup heavy cream
1 tsp. orange extract
2. Melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract, and stir until well combined (using a whisk will help combine evenly). Cool slightly and pour over the cupcakes. Refrigerate until set.
Makes approximately 18 cupcakes
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