Chocolate-orange muffins
8 servings
40 minutes
Chocolate-orange cupcakes are a delicate blend of rich dark chocolate flavor and bright citrus notes of orange. This dessert embodies Eastern sophistication and tropical freshness, creating a balance of sweetness and light acidity. The origins of this recipe can be traced to the Thai love for harmonious flavors and the use of natural ingredients. Almond flour gives the cupcakes softness and a nutty hint, while whipped egg whites make the batter airy. This dessert is perfect for morning tea or cozy evenings with hot chocolate, providing warmth and enjoyment in every bite.
1
Heat the butter.
- Butter: 250 g
2
Separate the egg whites from the yolks, add the yolks to the butter and mix until smooth.
- Chicken egg: 4 pieces
- Butter: 250 g
3
Salt the remaining egg whites and whip until frothy, then add powdered sugar and whip again until thick foam forms.
- Chicken egg: 4 pieces
- Salt: pinch
- Powdered sugar: 160 g
4
Mix the egg whites with the yolks (stir in one direction for a tender and airy dough), gradually add the sifted flour and mix again.
- Chicken egg: 4 pieces
- Wheat flour: 150 g
- Almond flour: 100 g
5
We set the dough aside, prepare the filling, and preheat the oven to 200 degrees.
6
We chop dark chocolate finely, peel oranges, and cut them.
- Unsweetened dark chocolate: 100 g
- Oranges: 3 pieces
7
Then we add the filling to the dough and mix again in one direction.
- Unsweetened dark chocolate: 100 g
- Oranges: 3 pieces
8
Spread 3/4 of the prepared dough into silicone molds and send to the oven for 30-40 minutes.