This Maya Chocolate Fudge Orange Cupcake was shared by Chef Jessie’s niece at the Culinary Elite Cooking Class at The Maya Kitchen for their Filipino Christmas Table.
I love cooking and I’m a very adventurous cook. I love experimenting with food and recipes. One thing I don’t experiment with though, are cakes and cupcakes. They’re still very exciting to make even if you dont get to experiment. The challenge is how to make the measurements as exact as possible.
This Maya chocolate fudge for example. I tried cooking it once but I fell short on the chocolate fudge. I think I got it wrong on the dark chocolate percentage because I just used the one I had currently on hand. 😛
The dark chocolate percentage is important because this cupcake is not designed to be uberly sweet. Another key to this Maya chocolate fudge recipe, I think, is the candied orange zest, you can make your own here. They’re very easy to make so dont skip this part.
After you put it together, they’re really amazing. I couldn’t stop eating these little fudge cupcakes. Make sure you use the very small sizes (check the video for size reference) as although they’re so tasty, having a very big one can be overwhelming and I think I got a headache from overeating. Lol.
- 105 g MAYA All-Purpose Flour
- 210 g brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 egg
- 110 g mayonnaise
- 1 c boiling coffee
- 90 g Quickmelt Cacao, melted
- 100 g cream
- 75 g unsweetened dark chocolate, cut into small pieces (80/20)
- 125 g dark semi-sweet chocolate, cut into small pieces
- candied orange zest
- Sift all the dry ingredients in a bowl. Make a hole in the center.
- Add the egg, mayonnaise and boiling coffee.
- Fold in the melted chocolate.
- Line cupcake mold with paper cups.
- Pour mixture equally into 15 cups.
- Bake at 180 F oven for 10-12 minutes.
- Boil the cream in a pot. Fold in the chocolate. Mix until smooth.
- Decorate each cupcake with a big rosette of fudge and candied orange zest.