Chocolate orange cupcakes with cheesecake cream

Chocolate orange cupcakes with cheesecake cream
  • Serves icon Makes 9 cupcakes
  • Time icon Takes 20 minutes to make and 20 minutes to bake, plus cooling

Eat these fudgy chocolate orange cupcakes warm or cold – the chocolate-coated orange peel adds a really luxurious touch.

Nutrition: per serving

Calories
444kcals
Fat
28.1g (16.4g saturated)
Protein
6.2g
Carbohydrates
45.4g (37g sugars)
Salt
0.4g
Calories
444kcals
Fat
28.1g (16.4g saturated)
Protein
6.2g
Carbohydrates
45.4g (37g sugars)
Salt
0.4g

Ingredients

  • 80g butter
  • 100g plain chocolate (with at least 70% cocoa solids)
  • 150g light muscovado sugar
  • 3 medium eggs
  • 80g plain flour, sifted
  • 150g tub Duchy Originals Organic Chocolate Coated Orange (from Waitrose and fine food stores)
  • 30g pecan nuts
  • 2 large pieces candied orange peel (we like Sundora Candied Peel, from major supermarkets)

For the cheesecake cream

  • 250g tub mascarpone
  • 1 tsp cocoa powder
  • 2 tsp icing sugar

Method

  1. Preheat the oven to 190°C/fan170°C/gas 5. Line a 12-hole muffin tin with 9 paper muffin cases. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. (Alternatively, melt in a bowl in the microwave on high – 900W – for 1-2 minutes.) Stir to combine.
  2. Crumble the sugar into a large bowl to break down any lumps, then add the eggs. Using an electric hand whisk, whisk for about 5 minutes, until increased in volume, thick and mousse-like. Add the chocolate mixture and whisk until combined. Add a pinch of salt to the flour and sift into the bowl. Mix together with a wooden spoon. Roughly chop the chocolate orange peel pieces and nuts, and fold into the mixture.
  3. Spoon equal amounts into the muffin cases – it will seem quite generous but as it is a brownie-type mixture, it will sink a little on cooling. Bake for 20 minutes, until risen and firm. Cool in the tin for 5 minutes, then cool on a wire rack.
  4. Slice away any white pith from the candied orange peel and very finely slice the peel into shreds. Decorate each cake with a few of the shreds.
  5. Make the cheesecake cream. Put the mascarpone in a bowl, sift in the cocoa powder and icing sugar and mix well. Serve in a small bowl with the cupcakes.

delicious. tips

  1. You could decorate the cakes with a dusting of cocoa powder instead of candied peel.

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