Prep Time: 25 Minutes
Cooking Time: Bake 18 Minutes
February 2022 Dig In Recipe
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce items under cold running water prior to prepping.
3: Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners; coat with cooking spray and set aside.
4: Place chopped chocolate and butter in a microwave-safe bowl. Microwave at half power (50%) for 20-seconds. Stir and continue to melt at 20-second intervals until melted and mixture is smooth; set aside and allow to cool slightly.
5: In a large bowl, combine sugar, baking cocoa, chocolate hazelnut spread, walnuts, eggs, orange juice and orange zest; fold in melted chocolate.
6: Fill cupcake liners three-fourths full with batter and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in pans on wire racks for 10 minutes. Remove from pan and place directly on a wire rack to cool completely.
Nutrition FactsNutrition Information Per Serving
Total Fat 19 g
Saturated Fat 9 g
Cholesterol 69 mg
Sodium 91 mg
Carbohydrates 28 g
Fiber 2 g
Sugars 25 g
Protein 5 g