Affogato Crowned Orange Chocolate Chip Cupcakes

16 May

Affogato Crowned Orange Chocolate Chip Cupcakes

The journey of a thousand miles begins with one step.” Lao Tzu

POST NUMBER 50!!! My ongoing expedition of Feeding Your Appetite’ has been an extremely fulfilling one so far. This blog has given me the opportunity to continue to challenge myself inside and outside my tiny kitchen! It’s been a rollercoaster ride that’s included interesting innovations of classic recipes, amplified flavors and several kitchen disasters (yes there’s plenty of messy behind the scenes stuff!).  And yet it is still the beginning of my humble march into in the vast culinary world.

To commemorate the last 49 posts, the 50th one just had to be a truly decadent dessert – featuring my all time favorite sweet union of IMG_2672orange and dark chocolate! I have slightly tweaked Ina’s Garten’s stellar Mini Chocolate Chunk Cake to create my Orange Chocolate Chip Cupcakes and instead of topping them with a Ganache I top it with an “Affogato”.  A classic “Affogato” (Italian for “drowned”) is a scoop of vanilla ice cream or gelato topped with a shot of hot espresso. This crowning glory creates a dessert with a palate stimulating array of tastes, textures and temperatures.  The marriage of orange and chocolate is strengthened with the cold vanilla bean ice cream and aromatic, hot espresso.  Don’t take my word for it, you can be the judge.  So please celebrate your  journey with Feeding Your Appetite by testing this one for yourself. 

Affogato topped Orange Chocolate Chip Cupcakes
Cupcake Recipe Adapted from Ina Garten’s Mini Orange Chocolate Chunk Cake
Yield: 10 regular sized cupcakes
Time:  Active: 15 minutes    Inactive: Baking time – 30 minutes

Cake Ingredients:
1 stick (1/4 lb) of unsalted butter, at room temperature
1 cup fine granulated sugar
2 extra large eggs, at room temperature
1 tablespoon of orange zest
1 ½ cups of all purpose flour plus 1 tablespoon
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon Kosher Salt
¼ cup freshly squeezed orange juice (I used Navel oranges)
3 ounces low fat buttermilk, at room temperature (You can use full fat)
1 teaspoon good quality pure vanilla extract
1 cup mini semi-sweet or dark chocolate chips
Syrup Ingredients:
1/8 cup of granulated sugar
¼ cup freshly squeezed orange juice
Affogato Ingredients:
10 scoops of vanilla bean ice cream (1 per cupcake)
1 ½ cups of freshly brewed espresso (brew this only when you are ready to serve)

1) Preheat the oven to 350 degree F. Grease and flour molds of a regular cupcake tin.
2) In an electric mixer fitted with the paddle attachment (you can also use a hand mixer) cream together the room temperature butter along with the sugar until light and fluffy – about 5 minutes.
3) In a large bowl sift together 1 ½ cups of flour, baking soda, baking powder and kosher salt. In another bowl stir together the orange juice, buttermilk and vanilla extract. In a third bowl mix together the chocolate chips with the one tablespoon of flour so they are well coated – this prevents the chocolate chips from sinking down to the bottom of the cupcakes.
4) Once the butter and sugar mixture is ready add one third of the flour mixture to it and combine on a low-medium speed. Now add ½ the buttermilk mixture and combine on a low speed. Repeat with 1/3 flour mixture, then ½ the remaining buttermilk mixture and finally end with the last 1/3 of the flour mixture. Use a spatula to scrape down the sides and make sure everything is well combined and not lumpy. Toss the chocolate chips coated with flour into the batter and give it a mix.
5) Pour the mixture into the cupcake cavities (fill each mold only 2/3 of the way) and bake for about 25 minutes – until a cake tester or toothpick comes out clean when inserted into the center. Let the cakes cool in the molds for 10 minutes.
6) While the cupcakes are cooling make the syrup by combining 1/8 cup of sugar with ¼ cup of orange juice over medium-low heat until the sugar dissolves completely. Remove the cupcakes from the tins, arrange on a plate and spoon the orange syrup over them. Let them cool completely.
7) Assembly: When ready to serve brew the espresso. Warm the cupcakes for 10-12 seconds in the microwave. Top each cupcake with a scoop of vanilla bean ice cream and then drizzle over with 1 tablespoon of espresso per serving. Serve immediately.

One Response to “Affogato Crowned Orange Chocolate Chip Cupcakes”

  1. Joanne T Ferguson (@mickeydownunder) May 29, 2013 at 1:10 am #

    G’day! Don’t these look YUM, TRUE!
    I could go for one now and love your photo and recipe too!
    Cheers! Joanne
    What’s On The List

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