The Orange Almond Chocolate Cupcakes

by Anda Mtshemla

If you’ve been following this blog for any period of time, you may have noticed that I love to bake. I can confidently tell you that I bake almost weekly and there is nothing that brings me more joy than sharing my love with friends and family in the form of baked treats.

If you’ve ever baked, you know that baking is a science so as a regular person and not a scientist, my kitchen experiments sometimes flop. There are a number of other things that can go wrong in the kitchen when you bake from a temperamental stove (quite literally) giving you hell to the disaster that ensues when you over-bake your treat. It’s important to have a back-up plan for moments when you need to produce fresh baked goodies, fast and I have just the trick.


1 4pk Vegan Cocoa & Goji Berry Muffins (Woolworths)

160g Beacon Orange Almond Dark Chocolate

1 cup milk alternative

1 tsp orange zest (optional)


Transfer milk into a pot and heat it until just before it boils

Remove milk from heat and add chopped chocolate

Swirl pot gently to ensure all chocolate is covered

Allow to sit for 5 minutes

Whisk the chocolate and milk until mixture is smooth and glossy. This is your ganache

Refrigerate ganache for 30 minutes or until hardened

Remove almonds from the tops of the muffins and spread ganache over your muffins

Garnish with the almonds you removed and orange zest as desired


Processed with VSCO with c1 preset

3-Ingredient Orange Almond Chocolate Cupcakes



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