These little cupcakes are ideal for any occasion. You can make this recipe with a regular cupcakes mold. Or if you have none of the 2 types of molds, you can make this whole recipe in a rectangular mold. Then you can just make little square cuts, and decorate them on top with cream.
- 3 tablespoons of cocoa powder
- 1/4 cup of warm water
- 1 cup and 1/4 cup flour (separate)
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 pinch of salt
- 1 orange
- 2 eggs
- 3/4 cup of sugar
- 1/3 cup of milk
- 1/2 teaspoon of vanilla extract
- 1/4 cup (60 gr / 2 oz) of melted unsalted butter
- 170 grams of semisweet chocolate chips (melts)
- 1 cup (225 gr / 8 oz) of unsalted butter
- 2 cups of powdered sugar
In a cup, dissolve 3 tablespoons of cocoa with 1/4 cup of warm water. Set aside.
In a bowl, beat the eggs with the granulated sugar. Then add the milk, vanilla extract, and the already-dissolved cocoa (from above).
Add the orange zest, melted butter, and finally add all the dry ingredients (flour, baking powder, baking soda and salt). Mix everything very well.
Turn the oven to 180°C (350°F).
Place paper liners in each cupcake mold. Fill each mold with 3/4 of the mixture.
Bake for about 15-20 minutes.
Meanwhile, prepare the cream by melting the chocolate chips in bain-marie (double boiler). Let it cool down a little. Then mix the butter with the sugar, and once both ingredients are well mixed, add the melted chocolate. Combine all these ingredients well, so that it’s ready for decorating our cupcakes with the help of a pastry bag.
Let the decorated cupcakes stand in the refrigerator for about 30 minutes before serving.