Dark Chocolate Cupcake and oranges from Sicily: This morning I woke up with the desire to know something good, sweet and especially of chocolate. I didn't have time to do complicated desserts, but there is always time to make cupcakes! These chocolate cupcake are very easy to prepare, extra soft, full of dark chocolate and Sicilian oranges IGP (Etna oranges that I brought from home by plane), with a butter and chocolate frosting, Garnish with candied orange and redcurrant, because if I feel like chocolate I don't miss anything.
I prepared 6 and I ended up, one at breakfast, one lunch and one dinner, in two days flat. The dough is really super easy, the ingredients are all working together and then just expect only that they cook. Of course you can eat them as they are, like simple chocolate muffins, but let's face it, the frosting is extra sweet tooth. Because even the cupcake can be tremendously chic! Should you have in mind something particularly sinful for someone special, these cupcake could be for you. Otherwise, if you're looking for something lighter, Also have a look at VIDEO RECEIVED OF THE MIRTILLI MUFFINS you can find on my YouTube channel.
PER I CUPCAKE:
125 grams soft butter
125 grams of Superfine caster sugar
a pinch of salt
grated rind of two organic oranges
40 grams of dark chocolate powder
125 grams of flour
12 grams of baking powder for cakes
FOR DECORATION (FROSTING)
100 grams soft butter
100 grams of powdered sugar
100 grams of dark chocolate
candied orange as required
Ribes as required
Prepare the cupcake dark chocolate and oranges today: Preheat the oven to 180 degrees static. Put the butter in a bowl, the eggs, sugar, Salt, grated rind of oranges, chocolate, flour and baking powder sifted together and whip with an electric mixer until the mixture is homogeneous and dense foamy.
Spoon the mixture into cups for cupcake muffin (or in the molds) reaching approximately one centimeter from the edge and bake for 20 minutes or until, to the touch, the treats will be soft but will resist. Remove from oven cupcake dark chocolate and let cool on a wire rack.
For seal (frosting), fitted with the whisk the sugar and the butter until the mixture is white and fluffy compound, very soft. Melt the chocolate in a double boiler, allow it to cool and, when it is at ambient temperature, add to butter mixture and sugar. Mix the chocolate with a spatula and allow to rest the frosting in the refrigerator for 15 minutes, so that you rassodi. Working with chocolate frosting with a spatula to make it creamy and shiny then put it in a pastry bag and decorate the cupcakes with buttercream. Guarnire i cupcake al cioccolato fondente e arance con le scorze d'arancia candite e i ribes. Bon appétit!