Orange & Nut Chocolate Cupcakes

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Serving: Serves 12
Prep Time: 25 Minutes
Cooking Time: Bake 18 Minutes

February 2022 Dig In Recipe

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Ingredients

Directions

Big 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 Facts

Nutrition Information Per Serving
Calories 296
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