Mini chocolate cupcakes

Name: Mini chocolate cupcakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Dark chocolate; 2 Eggs (size M); 100 g Sugar; 1 pinch Salt; 150 ml Orange juice; 75 ml Oil; 200 g Flour; 1 TEASPOON Baking Powder; 100 g ground hazelnuts; 7-10 Tbsp Icing sugar; 7-10 Tbsp finely cut orange peel of 1 untreated orange and mint for decoration; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Dark chocolate
2 Eggs (size M)
100 g Sugar
1 pinch Salt
150 ml Orange juice
75 ml Oil
200 g Flour
1 TEASPOON Baking Powder
100 g ground hazelnuts
7-10 Tbsp Icing sugar
7-10 Tbsp finely cut orange peel of 1 untreated orange and mint for decoration
7-10 Tbsp Fat and flour

Directions

1
Roughly chop the chocolate. Separate eggs. Whisk the egg yolks, sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in orange juice and oil. Mix flour, baking powder, hazelnuts and chocolate and stir in. Beat egg whites until stiff and fold in.
2
Grease the mini-bowl cake tin (12 troughs of 80 ml capacity each) and sprinkle with flour. Spread the dough evenly into the bowls. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Let the cakes cool down for about 5 minutes. Turn out of the tins and let them cool down on a cake rack. Dust the cake with icing sugar and decorate with orange peel and mint