Chocolate Cupcakes with Rococo Chocolate Chunks

Makes 24 cupcakes

Ingredients:

Cupcake liners

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup orange juice, without pulp

½ cup canola or vegetable oil

1 teaspoon vanilla extract

3 eggs

1 cup boiling water

½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar

Method:

-Preheat oven to 350°F. Line cupcake pan with pan liners.

-In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda & salt. Add the orange juice, oil, vanilla and eggs. Mix for 2 minutes, until everything is thoroughly combined.

-Add the boiling water in 3 parts, gently mixing it in with a spatula or wooden spoon. If you are using an electric mixer be careful, the water splatters.

-Add the Rococo Chocolates Sea Salt Milk Chocolate pieces after the water is fully incorporated in to the batter.

-Pour in to prepared cupcake liners and bake for 15-20 minutes or until skewer inserted in the cupcake comes out clean. Let cool for 10 minutes in the pan and then turn on to a rack to cool to room temperature.

-Once cool cupcakes can be stored in plastic at room temperature for up to 5 days or freeze for up to 3 months.