Guilt-less Desserts & Treats for your Family


Chocolate Orange Cupcakes

Do you think the camel saw it coming?

Was he just skipping through the desert, all happy and totally oblivious to the disaster that was about to strike him down?

Or was he already limping, struggling to carry the load and knew that at any moment something was bound to crack?

Sure it was the straw that gets all the glory but in reality it wasn’t the literal ‘final straw’ that sent the camel spiralling, but the piles and piles of straws that they were already carrying upon their tried and withered humps.

But did the camel know that it was the next straw that would send him to the orthopaedic surgeon or was he taken by surprise? Had he been hiding his weary eyes and his frail knees? Had he been ignoring that nagging ache and hoping that things would get easier soon?

How do we know when we are about to fall apart…and can we stop it happening?

The proverbial straw is merely the last thing we remember before the sh@t hits the fan but let’s be honest…we (I mean the camel!) have probably been ignoring the warning signs for a long time as we attempt to still get everything done. Would it help if we had a battery warning light on our wrist that shows us how close to empty we are. I mean we never let our phones get flat, so why shouldn’t we place the same important on our own battery?

I was listening to a podcast recently and the topic of ‘revitalisation practices’ came up. Katee had developed a formula to track if your rest and recovery could account for the stress and strain that you placed on your body. It’s an interesting thought in a world that praises action and rewards busy-ness whilst labelling down time as laziness.

My rest and recovery practices have evolved over time, especially since my exercise load has greatly increased, but it’s not just my physical body that needs the rest; it’s my mental body as well. 3 kids and a job that requires me to be up beat and talking all day often leaves my socially awkward brain fatigued and unable to hold a real conversation at night. So my rest is putting my feet up and letting my brain go into a Netflix coma; no thinking, no stressing and no demands on my time. Just losing myself in someone else’s drama, or this week an undead Drew Barrymore’s comical take on only killing young single Hitler’s.

I’m sure I’d probably benefit from a yoga class or some meditation but even they seem like too much work. So for now Netflix will be my Zen master.

These Chocolate Orange Cupcakes are the chocolate cousin to the lush Orange Cupcakes. I was compelled to make these after I received a request from regular reader Briony.

Briony was asking which recipe tasted like Jaffa and was made with Avocados. In most baking forums this would be a bizarre request but it’s normal here in the MMI kitchen! I finally worked out which recipe she was referring to (it was this Chocolate Orange Bread) but it made me remember how great Chocolate and Orange go together. These Chocolate Orange Cupcakes use the whole orange (well, except the seeds that is). The whole orange is boiled and then purred to give a super orange flavour to the cupcakes. Boiling the oranges takes a while though, so I’d suggest you do a few at a time and freeze the left overs to make these other cupcakes or a delicious Orange and Almond Cake.

My favourite way to make cakes and cupcakes is to use the lazy bakers 1 bowl method. For years I whisked and beat my eggs to create a fluffy cake using coconut flour but I have recently learnt that less is way more when it comes to cake…well at least in the instructions; definitely not when it comes to frosting and decorating! These Chocolate Orange Cupcakes are made using just 1 mixing bowl and a hand whisk. No special equipment, just some biceps and a stronger will power than I do in resisting to eat all the batter.

I have topped my Chocolate Orange Cupcakes with this light and fluffy Chocolate Cream but it could be swapped for Chocolate Ganache or my favourite Chocolate frosting. Truth though, they taste pretty good in the nude too. The cupcakes that is…not sure I want to think where those crumbs would end up!!!

Chocolate Orange Cupcakes

These Chocolate Orange Cupcakes are full of citrus flavour and a rich chocoate flavour. They are made from a full boiled orange giving them extra goodness and taste.
Prep Time1 hr 10 mins
Cook Time25 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Cupcakes
Keyword: Gluten Free

Ingredients

Chocolate Orange Cupcakes

  • 1 medium/large ripe Orange this will make 1/3 cup of boiled orange puree
  • 3 Eggs
  • 3/4 Cup Coconut Cream u
  • 1/4 Cup Maple Syrup/Rice Malt Syrup
  • 2 teaspoons Vanilla Extract
  • 1/4 Cup plus 1 Tablespoons Coconut Flour
  • 1/2 Cup Almond Meal can swap with Arrowroot
  • 2 Tablespoons Cocoa
  • 3 teaspoons Baking Powder

Chocolate Whipped Cream Frosting

  • 2 Cups Coconut Cream the thickened cream taken from opened cans of coconut cream/milk that have been in the fridge overnight. Do not use the watery remains
  • 3 teaspoons Vanilla Extract
  • 3-6 teaspooons Maple Syrup
  • 1-2 Tablespoons Cocoa

Instructions

Chocolate Orange Cupcakes

  • Place the whole orange in a saucepan and cover completely with water.
  • Bring the saucepan to the boil and then reduce heat to medium for 60 minutes, being careful to keep the water covering (or almost covering) the orange at all times. If the water level gets too low add some boiling water to the pot.
  • After 1 hour drain the water and allow the orange to cool. Once cooled, cut into quarters and remove any seeds and the pilth (the thick white bit in the middle).
  • Place the orange quarters into a food processor and blend until smooth (ish). You will need 1/3 Cup of cooked and pured Orange for this recipe. Keep the left overs for more cupcakes.
  • Preheat the oven to 180C/360F.
  • Line and grease for 6 cupcakes.
  • In a large bowl place the wet ingredients and lightly whisk by hand (this includes the orange puree). DO NOT over whisk/mix.
  • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
  • Pour the mixture evenly amungst the cupcakes.
  • Place in the oven and bake for 25-30 minutes or until cooked through.
  • Remove from the oven and allow to cool in the tin for 5 minutes and then remove the cupakes from the tray.
  • When cooled completely cover the cupcakes with the chocolate whipped cream frosting. You can also use Chocolate Ganache or let them nude!!

Chocolate Whipped Cream Frosting

  • Place the wet ingredients into a bowl and whisk until combined.
    Sift the Cocoa over the cream and whisk in.
    Place the cream back in the fridge to thicken before using.
  • The cake itself does not need to be refridgerated but the frosting may.

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