Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 12 cupcakes

　　5 tablespoons unsalted butter, softened

　　1/2 cup sugar

　　1 large egg

　　Finely grated zest of 1 navel orange

　　1/2 teaspoon vanilla

　　1 cup all-purpose flour

　　1 1/2 teaspoons baking powder

　　1/8 teaspoon salt

　　1/2 cup whole milk

　　1 1/4 cups semisweet mini chocolate chips (7 1/2 oz)

　　1/4 cup heavy cream

　　

Special Equipment

a muffin tin with 12 (1/2-cup) muffin cups, plus paper liners

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest, and vanilla.

　　

Step 3

Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.

　　

Step 4

Fold in 1/2 cup chips and divide batter among lined muffin cups.

　　

Step 5

Bake in middle of oven until pale golden and a tester comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack to cool completely.

　　

Step 6

Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chips, whisking until smooth. Spread frosting on cupcakes.