Blood Orange Chocolate Cupcakes

Directions

1. 1
   Preheat oven to 350degrees F. Line muffin tins with cupcake liners.Sift together all the dry ingredients in the bowl of an electric mixer.
2. 2
   Add the zest.In a medium bowl, combine all the wet ingredients using a whisk.
3. 3
   Add the instant coffee into the wet ingredients.
4. 4
   Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients.
5. 5
   Mix for a minute on medium speed and scrape the sides and bottom of bowl.
6. 6
   Add the rest of the wet ingredients and mix for additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.
7. 7
   Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
8. 8
   Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy and fluffy.Frost cooled cupcakes using your favorite decorating tip. I used Wilton Tip 1M for these cupcakes. Top with candied blood orange slices.