Sunken Chocolate-Orange Cupcakes

Name: Sunken Chocolate-Orange Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 237 milliliters blanched almonds; 4 larges eggs, separated; 2 teaspoons finely grated orange peel; 227 grams bittersweet or semisweet chocolate, chopped; 237 milliliters sugar, divided; 118 milliliters (1 stick) unsalted butter; 12 servings Whipped cream or vanilla ice cream

Sunken Chocolate-Orange Cupcakes is a gluten free and fodmap friendly dessert. One portion of this dish contains approximately 8g of protein, 29g of fat, and a total of 461 calories. This recipe serves 12. From preparation to the plate, this recipe takes around 45 minutes. If you have butter, eggs, orange peel, and a few other ingredients on hand, you can make it. It is a budget friendly recipe for fans of American food.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground.

Ingredients you will need

Almonds

Nuts

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.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Muffin Tray

Microwave

Bowl

Whisk egg yolks and 3/4 cup sugar in large bowl until blended.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Mix in orange peel, ground almonds, and chocolate mixture.

Ingredients you will need

Almond Meal

Orange Zest

Chocolate

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).

Ingredients you will need

Egg Whites

Chocolate

Sugar

Egg

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

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.

Equipment you will use

Oven

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.

Ingredients you will need

Whipped Cream