Perfect pretty little bites, chocolate and orange go together so well!
(note my new pretty pink sparkle nail polish too!)
Here is the recipe for the cupcakes:
makes 12 cupcakes; or around 40 mini cupcakes
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces very dark chocolate, chopped
1/2 cup Dutch-processed cocoa
3/4 cup (3 3/4 oz) unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 oz) sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) Greek yogurt
¼ cup whole milk
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
Combine butter, chocolate and cocoa in medium saucepan. Heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
Whisk flour, baking soda and baking powder in small bowl to combine
Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined; then sift in remaining flour mixture and whisk batter until it is homogeneous and thick. Then whisk in milk.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes, or 10-12 minutes for mini’s.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.