Chocolate Orange Cream Cheese Cupcakes

I changed this recipe quite a bit from the original and the cupcakes turned out really good! I love the flavor of orange and chocolate together. So I added orange zest to the cream cheese filling. I also thought the cupcakes needed some sort of frosting, so I added a ganache topping.

Filling:
1 8-oz package cream cheese
Zest of one orange
1 T. orange juice
1 large egg
1/4 C. sugar
1/4 t. salt
½ t. vanilla extract
Using electric mixer, beat cream cheese in medium bowl. Add zest, juice,egg, sugar, salt , and vanilla and beat until almost smooth.

Cupcakes:
1 C. flour
3 T. sifted unsweetened cocoa powder
¾ t. baking powder
½ t. coarse kosher salt
1/8 t. baking soda
¾ C. plus 2 T. sugar
½ C. unsalted butter, room temperature
2 large eggs
1 t. vanilla extract
3 oz. bittersweet chocolate, chopped, melted, warm
1/2 C. whole milk (you could replace 2 T. of milk with orange juice)
Preheat oven to 350 F. line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat a high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center. Top with just a little more batter. Bake cupcakes until toothpick inserted into center (but on cream cheese filling) comes out clean. About 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

Ganache:
2/3 C. cream
1 C. semi-sweet chocolate chips
1/4 t. butter
Heat cream in a small pot until just simmering. Remove from heat and stir in chocolate and butter until smooth. After cupcakes are cooled, dip tops in ganache and let set.