@ Sin Ming Cook House / Bakery / Whateva
I have to admit I have an affinity for Jaffas; Jaffas are these neat little candies that you can buy in Australia and New Zealand that contain a delicate mix of orange and chocolate. Having an excess of buttermilk from a previous cooking adventure: patter-cake, pan-cake bakers man I searched through my cookbooks and finally online for a recipe to use up some of that buttermilk.
What better a recipe to find than: Orange chocolate cupcakes! As you can imagine I was grinning to myself when I found this recipe. The memories of biting into the Jaffa tasting cupcakes would soon come to reality, and I would be brought a teeny weeny step closer to home!
Many thanks to Williams-Sonoma Cake by Fran Gage (Simon & Schuster) via about.com for this one.
Chocolate Orange Cupcakes
- 3 Tablespoons Dutch-process cocoa powder
- 1/4 cup hot water
- 1-1/4 cups unbleached all-purpose flour
- 1/2 teaspoon each baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 orange
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup buttermilk, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled to room temperature
- Preheat the oven to 350 degrees F (180 degrees C). Line 12 standard muffin cups with paper liners.In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside. Sift the flour, baking powder, baking soda, and salt together into a bowl. Using the finest rasps of a handheld grater, grate the zest from the orange into the bowl.
- Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined. Whisk in the buttermilk and vanilla, then the dissolved cocoa. Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups filling each about half full. Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15 to 20 minutes. Let cool completely on a wire rack. Remove the cupcakes from the pan
- 6 ounces bittersweet chocolate = 85.0485693g
- 1 cup unsalted butter, at room temperature = 100g
- 2 cups confectioners' sugar = 1 cup
- To make the frosting, melt the chocolate and let cool to room temperature. Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
- Beat in the melted chocolate until combined. Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
- Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Bon Appétit – Sidney