Fabulous quick chocolate orange cupcake recipe that is moist and a little bit brownie like with a crinkled flat top ready to decorate.
Pre heat oven to 180C / 160c fan forced line a 12 cup muffin pan with paper liners
Sift together flour, cocoa & baking powder, set aside. Place the butter & chocolate in a heatproof bowl over a pan of simmering water, stir frequently until chocolate mix is melted and smooth. Cool for 15 minutes.
Use a wooden spoon to stir the sugar into the chocolate mixture & mix until combined. Stir in eggs, one at a time until incorporated. Fold in the flour mixture, until there is no traces of flour, but do be careful not to overmix.
Divide the batter between the 12 paper liners, bake 20 to 24 minutes, test with skewer, be careful not to over bake. Remove to a cooling rack for 5 minutes before removing cupcakes from pan to cool completely.
Frost with orange frosting, orange icing, chocolate or chocolate orange frosting.
Cakes keep up to 3 days in a covered container.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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*you can use any cocoa you have, the dutch process cocoa gives you a deep dark chocolate colour & is less bitter than standard cocoa.
*swap the orange chocolate for mint for choc mint cupcakes.
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