Orange and chocolate cupcake

INGREDIENTS FOR THE BASIC for 12/14 cupcakes: 300 g of sugar 180 g of flour 110 g of butter 2 eggs 5 tablespoons of cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 120 ml of milk 100 ml of water 20 ml of orange liqueur grated rind of one orange INGREDIENTS FOR THE CHOCOLATE FROSTING: 250g of dark chocolate 125ml fresh cream 70g butter DECORATION: Slices of candied orange peel in syrup Toschi PROCEDURE: In a bowl mix the dry ingredineti: the flour, cocoa powder, baking powder, salt and pepper. In another bowl, work with the electric whisk the butter and sugar until a creamy mixture. Then add one egg at a time and incorporate the compound dry continuing stirring until mixture is smooth. Then add the milk and the water mixing and finally join the rest of the dry ingredients. Mix everything until the mixture is well blended and put into muffin cups until 3/4 of their height. Bake at 180 degrees for 25 minutes or until a toothpick sticking in cakes that do not come out clean and dry. Meanwhile, prepare the cover doing a double boiler melt the chocolate, cream and butter, stirring occasionally, until mixture is smooth we're going to place in the refrigerator until it is very cold. Then we work for about 5 minutes with electric whips. When the cakes will be completely cool down, with the help of a pastry bag with the nozzle in a star, we cover with the chocolate frosting and decorate with some orange peel candied. Recipe taken from the blog "Pasticci & pastrocchi" by Panzani Claudia