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Chocolate Almond and Orange Cupcakes

Recipe

These delightfully tasty muffins are a must for any party.

Serves: 12 people   |   Prep time: 15 minutes   |   Cooking time: 20 minutes

British   |   Dessert   |   Vegetarian

  

Ingredients

  • 1 x 125g pack Moser Roth Orange and Almond Chocolate
  • 120g The Pantry Self Raising Flour
  • 25g The Pantry Ground Almonds
  • 125g The Pantry Caster Sugar
  • ½ tsp The Pantry Baking Powder
  • 125g Greenvale Perfect For Baking Spread
  • 3 medium Eggs
  • 20ml Del Rivo Orange Juice
  • 12 The Pantry Paper Cases
  • 1 x 12 hole bun tray

  

Method

  1. Pre-heat the oven to 170ºC/325ºF/Gas Mark 3.
  2. Line the tin with the paper cases.
  3. Break up the chocolate and put into a small heatproof bowl over a pan of boiling water – make sure the bottom of the bowl does not touch the water.
  4. Heat until the chocolate has melted.
  5. Take the bowl off the pan and allow to cool a little.
  6. Meanwhile, whisk the eggs with the orange juice.
  7. Put the flour, sugar, spread, baking powder and ground almonds in a food processor, add the beaten eggs and process until well blended.
  8. Transfer this mixture to a bowl and gently stir in the melted chocolate.
  9. Divide the mix between the 12 cases. Bake for 20 minutes until slightly risen and just firm to the touch.