Unexpected ... Chocolate - Orange Parfait

I was going to post about a pretty little chocolate cupcake with an orange custard filling and topped with an orange flavored butter cream frosting. But something went wrong somewhere and the cupcakes ended up being very crumbly. I'm not kidding, they fell apart in my fingers as I removed the paper liner. So when life gives you crumbs..... make a parfait.

Below is the recipe for the cupcakes and orange custard. It made a fabulous parfait. I layered two mini cupcakes, a big spoonful of orange custard, and then repeated. I topped it with a nice swirl of whipped cream.

Ingredients for cupcake batter:
2 sticks (8 ounce) butter, softened
1-1/4 cups sugar
Zest of 1 orange
3 eggs
3/4 cup all-purpose flour
1/2 cup orange juice
6 ounces dark chocolate, melted
3 ounces milk chocolate, melted

Ingredients for orange cream filling:
8 egg yolks
1 cup sugar
1/2 cup orange juice
1-1/2 sticks (6 ounces) butter, cubed and softened

Directions:
Preheat the oven to 350 degrees and line a mini cupcake pan with paper liners. Using a stand mixer fitted with a paddle attachment, mix the butter, sugar, and orange zest on medium speed until the mixture is fluffy and light in color, about 10 minutes.

2. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing bowl so that all the ingredients are incorporated. Add the flour, orange juice, and melted chocolates. Mix for another 2 minutes. Spoon the batter into the cupcake cups, filling each about three-quarters full.

3. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.

4. Make the orange cream filling: Place the egg yolks, sugar, and orange juice in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir occasionally until the mixture thickens, about 15 minutes. Remove the bowl from the pan. Gradually add in the butter. Refrigerate the filling for at least 2 hours.

Yields 48 mini cupcakes.