Chocolate Cupcakes with Rococo Chocolate Chunks
Makes 24 cupcakes
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
1 cup boiling water
½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar
-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.