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Cakes and Pies Easy

Recipe of Orange and chocolate cupcakes

Discover how to make irresistible orange and chocolate cupcakes, a classic combination that triumphs on any occasion. This easy and quick recipe, ideal for beginners, uses a whole orange (washed and quartered) that is blended with the sugar, providing an intense and natural aroma and flavor. The resulting sponge is fluffy and moist thanks to the yogurt and sunflower oil.

Recipe features

  • Difficulty: easy, perfect for making with kids.
  • Texture: tender and moist, with a citrus note that balances the sweetness.
  • Topping: a creamy dark chocolate ganache that contrasts with the orange freshness.

How is it prepared?

The batter is made in a blender or food processor, first mixing the wet ingredients and then the dry ones. It is baked in two flat trays (28x38 cm) for 15 minutes at 180°C, resulting in thin sheets that can then be cut into portions. Finally, they are covered with a chocolate ganache prepared by heating oil and adding the dark chocolate. A versatile recipe that you can serve as dessert, snack, or at celebrations.

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Recipe of Orange and chocolate cupcakes
Image generated with AI

Cook

30 min

Servings

1

Ingredients

Directions

  1. 1

    First of all, we will put the sugar, the orange, the yolks and the egg in the glass and we will program 2 min, 50°, speed 4. After the time has elapsed, add the oil and yogurt and mix 10 seconds, speed 3.

  2. 2

    It will now be time to add the flour, baking powder and salt and program 6 sec, speed 4 and over time we will finish mixing with the help of the spatula

  3. 3

    Now we will divide the dough into two baking trays (lined with paper) of approx. 28x38 and we will bake both separately so that both take the same value for 15 minutes at 180°

  4. 4

    Now we will prepare the filling and the topping. With the glass clean and very dry, add the oil and program 4 min, 80°, speed 1. At the end of the time, we will program 30 seconds, speed 1 and we will add the chocolate fondant through the nozzle. We will now program 1 min, progressive speed 5-10 until there is a homogeneous cream

  5. 5

    Now we will separate the cake plates from the paper leaving the part that was glued to the paper facing up and we will put half of the cake and spread it with the spatula, we will place the other sponge cake plate, this time with the part that was glued to the paper face down, and we will put the remaining biscuit until it is completely covered. We will melt the white choco at short intervals in the microphone, put it in a pastry wizard and make the striped drawing that can be seen in the image.

  6. 6

    Let it cool down, cut into the desired portions and... Ready to taste.

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