Total Time
45mins
Prep 20 mins
Cook 25 mins

Another gem from the Women's Weekly 'Cupcakes' book, this is a dark chocolately orange muffin with almond overtones. Elegant, full of flavour and popular with both young and old. Note that as this is with Australian metric cups I have included the gram weight as well.

Ingredients Nutrition

  • 60 g dark eating chocolate, chopped coarsely
  • 1 teaspoon finely-grated orange rind
  • 23 cup orange juice (160ml)
  • 90 g butter, softened
  • 1 cup firmly packed soft brown sugar
  • 2 eggs
  • 23 cup self-raising flour (100g)
  • 2 tablespoons cocoa powder
  • 13 cup almond meal (40g, I have used flaked almonds crushed in a food processor as a substitute)

Directions

  1. Pre-heat oven to moderately slow (170ºC) and line a 12-hole muffin tin with paper liners.
  2. Combine chocolate, rind and juice in a small saucepan; stir over low heat until smooth.
  3. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
  4. Stir in sifted flour and cocoa powder, almond meal and warm chocolate mixture.
  5. Divide among the muffin holes smoothing the surface of the muffins.
  6. Bake for approximately 25 minutes depending on your oven. Test with a skewer to be sure.
  7. Cool and dust with icing sugar to serve.
  8. Note: These can be iced if you like, I suggest Recipe #89207.