Orange Cupcakes with Chocolate Variation
Ingredients
- 3 eggs (room temperature)
- 1 cup sugar
- Slightly less than 1 cup vegetable oil
- 1 cup fresh orange juice
- 1 vanilla extract
- 1 teaspoon baking powder
- 1 grated orange zest
- 2 cups all-purpose flour and 1 tablespoon additional flour
- 2-3 tablespoons crushed hazelnuts
Chocolate variation
- 2 teaspoons cocoa powder
- 1 tablespoon orange juice (optional, to adjust consistency)
Topping
- 1/4 cup crushed hazelnuts
- Chocolate chips (to taste)
Preparation
Beat eggs and sugar well until combined.
Add fresh strained orange juice and continue mixing.
Gradually add the remaining ingredients one by one, mixing well after each addition until the batter is ready.
Set aside about a quarter of the batter and stir in the cocoa powder.
If the chocolate batter is too thick, add a little orange juice or milk to thin it out.
Place paper liners in a muffin tin.
Spoon about 1 teaspoon of the chocolate batter into the bottom of each liner, then top with the plain batter, leaving space for rising.
Sprinkle crushed hazelnuts and chocolate chips on top of each cupcake.
Bake in a preheated oven at 180°C for 25-30 minutes until done.
Tips
If you do not have a muffin tin, cut paper cups in half and use them as molds with liners inside.
Reuse the paper cup molds by storing them for later baking sessions.
You can bake any excess batter in the same way or use a large cake pan instead.
