INGREDIENTS
For cupcakes
½ cup all-purpose flour, cup salted butter, ½ cup castor sugar, ½ cup dark chocolate chips, ½ tsp baking powder, ¼ tsp baking soda, 3 nos. eggs, 1 tsp orange extract, 2 tbsp orange candied peels, chopped
For frosting
• 400 gm dark chocolate, chopped
• 1 cup heavy cream
METHOD
For cupcakes
• Pre-heat oven to 170°C. Line a 12-cup muffin pan with cupcake liners. Set aside.
• Sieve all-purpose flour along with baking powder and baking soda. Add chocolate chips and chopped orange candied peels to the mixture of dry ingredients. Set aside.
• Take butter and sugar in a large mixing bowl. Add in orange extract and eggs, one at a time; mix well after each addition.
• Add the mixture of dry ingredients to it; mix until all ingredients blend together; do not over-mix.
• Pour or spoon the batter into the liners. Fill only ¾ of the cups to avoid the batter to spill over the sides or sink.
• Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting.
For frosting
• Bring cream to a light boil. Take it off the heat and pour it over the chocolate chips. Allow it to sit for about
2-3 minutes so the chocolate chips melt in the warm cream. Finally, whisk until the mixture comes together in a nice silky, smooth chocolate ganache.
• Frost cooled cupcakes however you like. Top with sprinkles, if desired.
