Baking & Dessert

By | October 6, 2011

The moist warm air turns crisper and dryer and scant clothing is switched out for heavier and textured. Our cravings and mood respond to these changes in the weather by our desire for decadence and indulgence. What could better satisfy us than soft bites of chocolate chip and orange cupcakes, draped with chocolate ganache? Yes, Fall is here! We need the calories, so why not make it worth it? Fire up your and oven and be ready for that welcoming smell of sweet, citrus, and chocolate to fill your home.Adapted from Barefoot Contessa, Ina Garten

For Orange Chocolate Chip Cupcakes:
  • 4oz unsalted butter, at room temperature
  • 1 cup sugar
  • 2 extra-large eggs, at room temperature
  • 1 1/2 cups all-purpose flour plus 1 tablespoon (for chocolate chips)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup freshly squeezed orange juice
  • 3 oz buttermilkat room temperature
  • 1 tsp pure vanilla extract
  • Zest of 1 1/2 oranges
  • 1 cup semisweet chocolate chips
For the syrup
  • 1/4 cup sugar
  • 1/4 cup freshly squeezed orange juice
For the Ganache
  • 4 oz good semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 tbsp vanilla extract


To Make Cupcakes:

1. Preheat oven to 350 degrees. Grease cupcake molds.

2. Cream butter and sugar until light and fluffy. Continue beating adding 1 egg at a time.

3. Sift the remaining cupcake dry ingredients in to a bowl.

4. In a separate bowl, combine the orange zest with the remaining wet ingredients of buttermilk and orange juice.
Fold in the flour and buttermilk mixture in 3 stages. Combine the chocolate chips with 1 tablespoon of flour and combine with batter.

5. Fill the mould 3/4 of the way with batter and bake for approximately 30 minutes. Insert a cake tester in to the center of the cupcakes and if it comes out clean, the cupcakes are ready.

Method for the syrup:

Combine the syrup ingredients on low heat. Once the sugar has dissolved, remove from heat and brush over the top of each cupcake. Allow to cool.

Method for the ganache:

1. To make a double broiler, select a sauce pan and a steel or heat resistant glass bowl that fits over the top without the bowl bottom falling too far in to the pan.

2. Add enough water to the pan (making sure the bowl can suspend over the water and not touch it) and bring it to boil. Add ganache ingredients to the bowl and place over the double water bath. Whisk the ingredients gently and immediately remove from heat to avoid ganache becoming over worked and grainy textured.


Drizzle ganache over cooled cupcake tops.

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