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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are a total taste sensation. Maya Gold Chocolate flecks scattered through a moist orange scented chocolate sponge cupcake. You'll eat one of these and think angels have landed on your tongue! Ingredients:
4 tablespoons cocoa powder (i use green & blacks') |
1/4 cup water |
3/4 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 orange |
2 eggs |
3/4 cup sugar |
1/2 cup sour cream |
1/2 teaspoon vanilla extract |
1/4 cup butter |
20 g semisweet chocolate (green & blacks' maya gold) |
1 tablespoon caster sugar |
1/8 teaspoon cinnamon |
Directions:
1. Preheat oven to 350/gas 4.
2. Mix cocoa powder with boiling water until smooth, set aside.
3. Mix 1 tablespoon caster sugar and cinnamon, set aside. (This will be used at the end of the recipe to sprinkle on the c-cakes).
4. Finely grate the peel off the orange, set aside.
5. Finely grate the Maya Gold and set aside.
6. Into a medium sized bowl sift flour, baking powder, baking soda and salt, add grated orange peel and whisk.
7. In a large bowl whisk eggs, add sugar and whisk, add sour cream, vanilla extract and whisk again.
8. Stir cocoa mixture and add, whisk. Stir melted butter and add, whisk.
9. Finally add flour and whisk again. As the batter starts to stiffen use a spatula to fold until smooth.
10. Now, stir in the grated Maya.(Should you want contrast in texture and intensity add a few small chunks per cup before baking).
11. Line muffin tin with paper cups and divide batter. Sprinkle with sugar/cinnamon.
12. Bake for 15-20 minutes.
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