Chocolate Orange Ganache

• Add heavy cream to a medium, microwave-safe bowl. Microwave for 60-90 seconds, just long enough for the cream to start simmering. Add orange zest and chocolate chips, making sure they’re submerged. Let sit for 5 minutes before stirring until smooth.
• Set ganache aside to cool at room temperature while making the cupcakes, stirring approximately every 15 minutes. It should thicken significantly as it cools.

Chocolate Orange Cupcakes

1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt, whisking together evenly.
3. In a large mixing bowl, whisk together the granulated sugar, oil, eggs, orange juice (or water), orange zest, and vanilla extract until smooth.
4. Add the flour mixture to the wet ingredients, folding in just until incorporated. You shouldn't see any dry clumps of flour or cocoa powder, but it doesn't need to be perfectly smooth.
5. Transfer batter to the prepared muffin pan, filling each cup about ⅔ full. Bake for 15-17 minutes, until a toothpick or cake tester inserted into the center of a cupcake comes out clean. Cool for 10-15 minutes before moving to a wire cooling rack to cool to room temperature.

Ganache (Continued) and Garnish

1. Using an electric mixer on medium to medium-high speed, whip the cooled ganache just until paler in color and thick enough to hold its shape. Pipe ganache onto cooled cupcakes.
2. Combine sparkling sugar and orange zest in a small bowl to make garnish. Sprinkle onto frosted cupcakes.