ORANGE BUTTERCREAM FROSTING
- 3/4 cup butter, softened
- 2 teaspoons grated orange rind
- 1 (16 ounce) package confectioners' sugar
- 2-3 tablespoons orange juice
Beat butter and orange rind at medium speed with an electric mixer until creamy.
Gradually add confectioners sugar, beating until well blended.
Stir in 2 tablespoons orange juice, adding additional orange juice, if necessary, to reach desired consistency.
Place remaining chocolate morsels in a 1-qt. zip-top plastic freezer bag; seal bag.
Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds.
Squeeze chocolate in bag until smooth.
Cut a tiny hole in 1 corner of bag.
Pipe melted chocolate over Orange Buttercream Frosting on cupcakes by gently squeezing bag.