Orange Chocolate Muffins with Chocolate Ricotta Cream
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1.333 cups self-rising flour (sifted)
- ¼ cup cocoa powder
- ¾ cup superfine caster sugar
- 2 eggs (beaten)
- ⅔ cup milk
- ½ cup unsalted butter (melted)
- 1 Tbsp finely grated Orange zest
- For the chocolate cannoli cream
- 3 cups Ricotta cheese (drained overnight)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 0.333 cup cocoa powder
- To decorate
- chopped, plain Dark chocolate (70% cocoa solids)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Sift the flour and cocoa into a mixing bowl, then stir in the sugar.
3.
Add the eggs, milk, melted butter, and orange zest and beat well until well combined and smooth.
4.
Spoon into the paper cases and bake for about 20 minutes until a skewer comes out clean when inserted into the centre of a cake. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the chocolate cannoli cream: whisk the ricotta until smooth. Sift in the icing sugar and cocoa powder and add the vanilla.
6.
Beat until fluffy and very smooth. Cover and chill for 30 minutes, then beat again.
7.
Spoon into a piping bag with a large star tip and pipe on top of the cakes. Sprinkle with chopped chocolate.
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