Chocolate orange cupcakes with cheesecake cream

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Line a 12-hole muffin tin with 9 paper muffin cases. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. (Alternatively, melt in a bowl in the microwave on high – 900W – for 1-2 minutes.) Stir to combine.

2. Crumble the sugar into a large bowl to break down any lumps, then add the eggs. Using an electric hand whisk, whisk for about 5 minutes, until increased in volume, thick and mousse-like. Add the chocolate mixture and whisk until combined. Add a pinch of salt to the flour and sift into the bowl. Mix together with a wooden spoon. Roughly chop the chocolate orange peel pieces and nuts, and fold into the mixture.

3. Spoon equal amounts into the muffin cases – it will seem quite generous but as it is a brownie-type mixture, it will sink a little on cooling. Bake for 20 minutes, until risen and firm. Cool in the tin for 5 minutes, then cool on a wire rack.

4. Slice away any white pith from the candied orange peel and very finely slice the peel into shreds. Decorate each cake with a few of the shreds.

5. Make the cheesecake cream. Put the mascarpone in a bowl, sift in the cocoa powder and icing sugar and mix well. Serve in a small bowl with the cupcakes.

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