By adding just a few extra ingredients, like fresh, squeezed orange juice, orange liqueur, and zest, this humble yellow cake is transformed into something distinctly more gourmet. — Angela Carlos
This recipe comes from Luci's Morsels.
Preheat oven to 325 degrees F. Line cupcake pan with wrappers. In a large bowl, combine cake mix, orange juice and zest, oil, eggs, and liqueur. Fill each cupcake wrapper 1/2 to 2/3 full of batter. Bake 18 to 20 minutes until cupcakes are set but not browning. Let cool completely before frosting.
In a saucepot over medium heat, bring sugar, cocoa, cream, water, butter, and salt to a boil, stirring constantly. Let boil three minutes, constantly stirring. Remove from heat. Let cool 30 minutes. Beat powdered sugar, vanilla, and orange liqueur into chocolate mixture until frosting reaches thick but spreadable consistency. If frosting is too dry, add milk 1/2 teaspoon at a time. if frosting is too runny, add powdered sugar, 2 tablespoons at a time. Frost cupcakes. If full cupcake coverage is desired, double amounts for frosting ingredients.