Servings: 12 cupcakes
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Cupcake molds or liners
- Oven
- Wire cooling rack
- Piping bag or spoon for ganache
Ingredients
- 150 g flour
- 150 g sugar
- 150 g butter without salt at room temperature
- 3 eggs
- 40 g cocoa powder without sugar
- 1.5 teaspoons baking powder
- 3 tablespoons milk
- Zest of 1 orange orange zest
- 50 ml orange juice
- 100 g black chocolate for ganache
- 100 ml whipping cream for ganache
- Zest of 1 orange orange zest for ganache
- 1 tablespoon orange juice for ganache
- as needed orange slices for decoration
- as needed chocolate hearts for decoration
- as needed orange glaze for decoration
Instructions
- Preheat your oven to 180°C (350°F) and line your cupcake molds with paper liners.
- Beat the butter and sugar in a large mixing bowl until soft and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Stir in cocoa powder, orange zest, and orange juice.
- Sift in flour and baking powder, folding gently, then add milk to loosen the batter.
- Divide the batter evenly among the cupcake molds and bake for 18–20 minutes until a toothpick comes out clean.
- Let them cool completely on a wire rack.
- Chop the black chocolate finely and place it in a heatproof bowl.
- Heat the cream nearly to boiling, pour it over the chocolate, and mix until smooth, then stir in orange zest and juice.
- Cut a hole in the center of each cooled cupcake and fill with orange ganache, covering tops with orange glaze and decorating with orange slices and chocolate hearts.
Notes
For a delightful twist, brush the cooled cupcakes with a bit of orange juice before adding the ganache to keep them moist.
Use organic oranges for the zest for a more vibrant flavor.
Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days.
You can freeze these cupcakes individually wrapped for up to three months. Thaw overnight in the fridge before serving.
Use organic oranges for the zest for a more vibrant flavor.
Store cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days.
You can freeze these cupcakes individually wrapped for up to three months. Thaw overnight in the fridge before serving.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
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