i really LOVE fruit & chocolate. especially orange & chocolate. my grandmother’s favorite sweet was dark chocolate dipped orange rinds & i too have grown fond of them. i had recently bought some belgian baby semi-dark morsels from treasure island & had plenty of oranges on hand since i’ve been making my own fresh oj/grapefruit juice lately. i also picked up a good habit of collecting extracts, so i had orange extract on hand for the extra kick i was going to give this heavily modified recipe orange chocolate chip mini cupcakes.

the first major modification was honoring my aversion to baking cupcakes in a toaster oven. not only is it a total pain in the ass, i’m not a fan of mini cupcakes. they never stay moist enough. so i went with the mini loaf pans i use quite often. this recipe made 2, maintained magnificent moistness & was a lot easier to work with.
below is the list of ingredients before modifications

5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
Finely grated zest of 1 navel orange
1/2 teaspoon vanilla
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup whole milk
1 1/4 cups semisweet mini chocolate chips (7 1/2 oz)
1/4 cup heavy cream

with the flour, i sifted a half cup of girardelli cocoa powder. because you can never have enough chocolate. with the vanilla, i added a tablespoon of the orange extract. another tablespoon went into the frosting. i had no heavy cream but instead used half & half for the whole milk/heavy cream. which makes sense if you think about it, however, the frosting never got firm enough to spread on, so i made this dish “bread pudding” style. which was a VERY good idea. i cut the pieces into little fat squares, poured the chocolate sauce on it & topped with some chopped crystalized ginger.

really great. but you have to LOVE chocolate & orange. because that is pretty much all this bad boy is about.

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