Sunken Chocolate-Orange Cupcakes

Sunken Chocolate-Orange Cupcakes
Photo by Kana Okada


  • 4 large eggs
  • 1 cup blanched almonds
  • Whipped cream or vanilla ice cream
  • 1 cup sugar
  • 2 teaspoons finely grated orange peel
  • 8 ounces bittersweet or semisweet chocolate
  • 8 tablespoons unsalted butter

Preheat oven to 350°F. Place almonds in processor. Using on/off turns, blend until nuts are coarsely ground. Line 12-cup muffin pan with paper liners. Microwave chocolate and butter in small bowl on high 30 seconds; stir. Microwave until almost melted, about 30 seconds longer. Stir to combine. Co...

View full recipe at Epicurious


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