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Sunken Chocolate-Orange Cupcakes

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Sunken Chocolate-Orange Cupcakes

Sunken Chocolate-Orange Cupcakes

amanda

Equipment

  • - Stand mixer

  • - Cupcake pan or muffin tray (fluted preferred)

  • - Oven thermometer

  • - Silicone spatula or wooden spoons

  • - Piping bag with tips (e.g., star tip)

  • - Cupcake carrier (optional)

  • - Electric whisk

  • - Measuring cups and spoons

  • - Baking soda (not equipment, but listed as a recipe component)

  • - Silicone cupcake liners (optional)

Ingredients

  • 1 cup blanched almonds

  • 8 ounces bittersweet or semisweet chocolate, chopped

  • 1/2 cup (1 stick) unsalted butter

  • 4 large eggs, separated

  • 1 cup sugar, divided

  • 2 teaspoons finely grated orange peel

  • Whipped cream or vanilla ice cream

Instructions

1

Instruction 1

Preheat oven to 350°F. Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground.
2

Instruction 2

Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Cool chocolate mixture until barely lukewarm but still liquid, about 5 minutes. Whisk egg yolks and 3/4 cup sugar in large bowl until blended. Mix in orange peel, ground almonds, and chocolate mixture.
3

Instruction 3

Using electric mixer, beat egg whites and remaining 1/4 cup sugar in another large bowl until mixture is thick and glossy and peaks form. Fold egg-white mixture into chocolate mixture in 3 additions. Divide batter among prepared muffin cups (about 1/3 cup batter in each). Bake until edges are firm and tops are cracked all over, about 16 minutes for very soft cake or about 22 minutes for firmer cake. Serve warm with whipped cream or ice cream. DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm in microwave in 10-second intervals before serving.
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