Mandarin and Chocolate Chunk Cupcakes

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My son asked me to bake some cake for him today as a treat. When asked what he wanted, he said Chocolate Chip. I added in some crushed tinned mandarin segments from my storecupboard to mix things up a bit, and this is what we ended up with – deliciously moreish and moist cakes, with a hint of mandarin orange.

  • 100g Softened Unsalted Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Self Raising Flour
  • 1tsp Vanilla Extract
  • 100g Milk Chocolate Chunks
  • 100g Drained Tinned Mandarin Segments, crushed with a fork once weighed – do not tip away any of the liquid that comes out when you crush them!
  • 18 chunks of Milk Chocolate (I used Cadburys Dairy Milk)
  • 60g Double Cream

Start by creaming the softened butter and caster sugar together until light and fluffy.

Mix in the eggs and flour, one egg at a time with a spoon of flour until all the eggs are mixed in.


Then add in the vanilla extract and the rest of the flour, except about 2 tablespoons worth.

Mix to a smooth consistency.

Add in the crushed mandarin segments, chocolate chunks and the remaining flour.

Mix until combined. I love the flecks of mandarin and chocolate here!

Spoon into cake cases until 2 thirds full – I used a small icecream scoop to transfer the mix into the cases, and made 12 cakes.

Bake at 180degrees until a clean skewer comes out clean when inserted, turning the tray carefully after 15 minutes to ensure even baking. This took 20 minutes for me.

When the cupcakes have cooled (they will sink a little as they are moist), it is time to make the chocolate ganache.

Melt 18 chunks of milk chocolate gently, either in the microwave on medium power or over a simmering pan of water (not letting the water touch the bowl), and stir in the cream, beating with a spoon until glossy.

Spoon the ganache onto each of the cakes, and spread to cover the top.

Allow to set if you can before serving!

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2 Responses to Mandarin and Chocolate Chunk Cupcakes

  1. Choclette says:

    Mmmm, yes, what a good idea to use tinned fruit, I bet that makes them nice and moist.

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