Monday, October 05, 2009


I have this friend, you see. Her name is Lisa. She and her twin host this blog carnival called, "TEMPT MY TUMMY TUESDAY" or TMTT for short. I go through spells in posting. I was doing good for awhile. Then I ran out of ideas or time or something. Well....I'm back. And this is a keeper!

I did cup cakes (the recipe made 24, but I would think a tube or fluted pan would work well, too.)

Here are all the ingredients:


zest from 4 oranges
1/2 pound of butter (room temp)
2 cups sugar
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup fresh OJ
6 oz buttermilk
2 tsp vanilla
2 cups choc chunks (I used Baker's semisweet and cut into 8-oz box was perfect)


1 cup OJ
1 cup sugar


1 pound semisweet chips
1 cup heavy cream
2 tsp instant coffee powder


Cream 2 sticks of butter and sugar for about 5 minutes.
Add the eggs, one at a time.
Add zest of all oranges

In a separate bowl, sift/mix together the flour, baking powder, baking soda and salt

In another bowl, mix 1/2 cup OJ, buttermilk and vanilla.

Add the dry and wet ingredients to the sugar/butter mixture. Alternate: dry - wet - dry - wet - dry (do not overbeat.)

Toss the chocolate chunks with a dusting of flour. (This will keep the chocolate from sinking to the bottom of the pan.) Fold the chocolate into the batter with a spatula, being careful not to over mix.

Put into pan. Not sure of the time...maybe 350 for 45 minutes? The cupcakes were at 350 for 28 minutes.

While baking, make a syrup. Mix the OJ and the sugar. Heat to clear. (Bring to slight boil to dissolve.)

Ganache: over a double broiler (or even in a microwave) melt/mix the coffee granules, chocolate and cream. Stir until shiny and smooth. You want the chocolate to drizzle smoothly, not gloppily. (is that even a word?) So add more cream if you need.

When the cakes are done, remove from pan. Spoon or brush syrup over the top. You don't have to soak it in or use it all, but a nice amount. Do this over a warm cake so it will soak in more.

When cakes are cooled, either spoon ganache to sit on top and drip down sides or drizzle with spoon for a stringy look.

If you have any questions or want any other recipes, let me know. Tell me how they do!!!


~LL~ said...

*um....a bit of technical difficulties on my part, but Lisa, over at TMTT, had this to say:

"Ya know, I was going to be A LOT disappointed if you did not share this with us, today!!!! Thanks for linking up! :-) "

Brenda said...

These look really yummy!

Unknown said...


Alicia @ said...


Mikki said...

OHHHH... MY... Goodness...
These look SOOO yummmy!!!

Hi! I'm Mikki. Just stopping by via TMTT!!! Hope to be back by to visit again soon!! Love your blog!

Doylene Brents said...

A wonderful sounding cake. I will try it. Doylene