Ingredients

1 1/4 cup Ghirardelli unsweetened cocoa powder
2 2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 unsalted butter, softened
2 cups sugar
3 eggs
1 1/2 teaspoon vanilla
1 cup sour cream
1 1/3 cup water
1 3-ounce package orange Jell-O
1 cup heavy whipping cream

Directions

In a large bowl, sift together the first 5 ingredients, set aside. Cream together the butter and sugar, add eggs one at a time. Add vanilla and sour cream. Alternate mixing in the sifted dry ingredients and the water. Pour into cupcake lined pans. Bake at 350 degrees for 15-20 minutes, until done.

Make a filling by mixing together Jell-O and cream until stiff peaks form.

Place the filling in a pastry bag with a small round tip. Insert the tip of the bag into the middle of the cupcake, and squeeze the filling into the cupcake. The cupcake will puff up when it's full.

Orange Chocolate Frosting:
4 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup Ghirardelli unsweetened cocoa powder
1/2 teaspoons vanilla extract
1/2 teaspoons orange extract
4 cups powdered sugar
1/4 cup orange juice

Cream cheese and butter. Add cocoa powder and extracts. Gradually mix in sugar. Add orange juice. Mix well. Frost cupcakes.