Recipes by Barbara Northwood

Jaffa brownie cupcakes

Sep 30 03:59pm

Prep Time	Cook Time	Serves
20 mins	20 mins	12

Ingredients

125g unsalted butter, chopped
250g block dark cooking chocolate
1 / 2 cup caster sugar
3 eggs, lightly beaten
1 tblsp finely grated orange rind
1 cup plain flour
1 / 2 cup Dark Choc Melts, melted
12 chocolate orange segments
Shredded orange rind, to decorate

1. Line a 12-hole muffin pan (1⁄3-cup capacity) with paper cases.
2. Place butter and cooking chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove. Using a wooden spoon, stir in sugar, eggs and rind. Add flour. Mix well. Divide mixture evenly among prepared pan holes.
3. Cook in a moderately slow oven (160C) for about 20 minutes, or until firm. Stand in pan for 5 minutes before transferring cupcakes to a wire rack to cool.
4. Spoon 1 tsp Dark Choc Melts on top of each cupcake. Decorate each cake with
a chocolate orange segment and shredded orange rind.

Tip: Cupcakes can be made up to four days ahead. Store them in an airtight container, or freeze uniced cupcakes for up to two months. Thaw at room temperature before decorating.

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