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Freshly baked orange and chocolate cupcake
Rich chocolate sponge brightened with zesty orange notes

Orange and chocolate cupcakes

Author: Flavelo
Recipes Cakes and Desserts
The pairing of orange and chocolate is an eternal classic. The essential oil-rich orange zest permeates the sponge, while the ganache (chocolate cream) on top provides a feeling of luxury. This isn't a heavy muffin, but a moist, fragrant tea cake.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Beat the eggs with sugar until frothy. Mix in oil, milk, and orange zest.

Tip: Sugar crystals help cut air into the egg.
2 ✓

Fold in dry ingredients (flour, cocoa, baking powder, salt).

Tip: Do not over-mix!
3 ✓

Bake at 180°C for 20-25 minutes. Cool.

4 ✓

Ganache: pour hot cream over chocolate, wait 1 minute, then stir until smooth. Once cooled and thick, spread on cake.

Tip: Don't stir wildly, to avoid air bubbles.

Recipe FAQ

Why did the top crack?
The oven was too hot, and the middle of the dough still wanted to rise when the crust had already baked.

Ingredients

  • 150 g Plain flour
  • 100 g Sugar
  • 2 pcs Eggs
  • 50 ml Oil
  • 100 ml Milk
  • 2 tbsp Cocoa powder
  • 1 pc Orange (grated zest)
  • 1 packet Vanilla sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 100 ml Whipping cream (hot)
  • 100 g Dark chocolate (chopped)