Chocolate Blood Orange Cupcakes

• FOR THE CUPCAKES:
• 3/4 cups Cocoa Powder
• 1-1/2 cup All-purpose Flour
• 1-1/2 cup White Sugar
• 1-1/2 teaspoon Baking Soda
• 3/4 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 2 Large Eggs
• 3/4 cups Warm Water
• 3/4 cups Buttermilk
• 3 Tablespoons Olive Oil
• 1 teaspoon Blood Orange Zest
• FOR THE FROSTING:
• 8 Tablespoons Butter
• 3 cups Powdered Sugar
• 1 Tablespoon Milk Or Cream, Or More As Needed
• 2 Tablespoons Blood Orange Juice
• 1 teaspoon Blood Orange Zest

1. Preheat oven to 350u0b0F. Line standard muffin tins with paper liners; set aside.
2. For the cupcakes, sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and blood orange zest zest. Mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
4. For the frosting, beat butter and powdered sugar together until well-mixed. Add milk, the juice and the zest and beat on high until light and fluffy (3 or 4 minutes). If the frosting is too thick, add more milk, a little at a time, and beat until incorporated.
5. Frost cupcakes as desired.

cocoa, allpurpose, white sugar, baking soda, baking powder, salt, eggs, water, buttermilk, olive oil, orange zest, frosting, butter, powdered sugar, milk, orange juice, orange zest

Taken from tastykitchen.com/recipes/desserts/chocolate-blood-orange-cupcakes/ (may not work)