Sunday, January 30, 2011

Sunken Chocolate-Orange Cupcakes taste
much better than they look!

Sunken Chocolate-Orange Cupcakes (click for the recipe) from Bon Appetit magazine are much, much better than their saggy-sounding name and appearance would suggest.
   The cupcakes are indeed sunken in the middle, and cracked like a desert on top, but they are scrumptious.
   Both young and old will like the charming combination of chocolate and orange.
   Underneath the cookie-like top, a moist middle and bottom await. The sinking and moisture results because the cupcakes are flourless.
   As the recipe suggests, the cupcakes make a nice little dinner-party dessert served warm with vanilla ice cream or whipping cream.
   But, truth be told, my husband and I prefer them plain at room temperature or nuked in microwave for about 10 seconds.
   The cupcakes are amazingly easy to make.
   Chopped bittersweet or semisweet chocolate (or chocolate chips to speed the process along) are microwaved with butter until melted.
   Egg yolks, sugar, finely-grated orange peel, ground blanched almonds and the chocolate mixture are combined.
   With an electric mixer, egg whites and sugar are beaten until thick and glossy and peaks form. The egg white mixture is folded into the chocolate mixture in three additions.
   The batter is divided among the cups of a paper-lined 12-cup muffin tin, and baked for 16 to 22 minutes.

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