If you loved Jaffas as a kid (or even as an adult), Choc Orange Cupcakes are the treat for you! Chocolatey, zesty and indulgent, it's hard to believe that these gorgeous wee cupcakes are both gluten-free and low in sugar. Give them a whirl and satisfy those pesky chocolate cravings.
I'm all about cooking that's quick, easy and healthy, so it's no wonder I gravitated to these super simple orange choc cupcakes so naturally. It's no big secret that I'm a bit of a chocoholic, so for me sweet treats are all about incorporating yummy chocolate in a way that isn't hugely detrimental to my health. This recipe is perfect because one sneaky little square of raw Pana Chocolate
per cupcake is all you need for a decadent combo of chocolate and orange to melt in the mouth. The addition of rice syrup as a sweetener makes the chocolate indulgence all the more justified. They're also so scrumptious the kids won’t even suspect they’re eating gluten free cupcakes (which is a real bonus in my house!)
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/8 tsp salt
- 2/3 cup melted butter
- 1/2 cup rice malt syrup
- 4 eggs
- 1/2 cup milk
- Zest and juice of one orange
- 20-30 drops orange oil (make sure it’s certified therapeutic grade and ingestible. I like doTerra‘s Wild Orange)
- 1/2 cup of Pana Chocolate chunks
Make your own Gluten-free Choc Orange Cupcakes:
Pre-heat oven to 160 degrees and then mix all of your dry ingredients in a bowl. Combine the melted butter and rice syrup in a food processor or blender, adding eggs one at a time. Once you've done this add the milk, then zest, juice, and oils. Add the dry ingredients last and whizz for a few seconds. Spoon the mixture into cupcake papers lining a cupcake pan. Then, drop a chunk or two of chocolate into each cupcake. Bake for 15 minutes or until a knife comes out clean. If you can, cool before eating - I must admit, it's pretty hard to wait that long when the melty chocolate centre is so damn delicious but if you can manage better than me give it a go. Om nom!