Mini Orange Chocolate Chip / Chunk Cake ~ Barefoot Contessa

Source: Barefoot Contessa

Ingredients:
113g unsalted butter (SCS)
1 cup sugar
2 eggs
2 tbsp grated orange zest
1½ cup AP flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup freshly squeezed orange juice
1/3 cup or 3oz butter milk
1 tsp vanilla extract
1 cup semi-sweet chocolate chips / chunks

Syrup:
¼ cup sugar
¼ cup fresh orange juice

Chocolate Ganache:
¼ cup semi-sweet chocolate chips
¼ cup heavy cream
½ tsp instant coffee granules

Directions:

1. Preheat the oven to 180 deg C.   Spray non-stick canola oil on muffins pan.
2. Cream the butter & sugar in the bowl of an electric mixed fitted with the paddle attachment for about 5 mins or until light & fluffy.   Add the eggs one at a time, then the orange zest.
3. Sift all the dry ingredients in a large bowl.  In another bowl, combine the wet ingredients.   Add the flour & buttermilk mixtures alternately in 3rd to the creamed butter, begining & ending with flour.   Toss the chocolate chucks / chips with 1 tbsp flour & add to the batter.
4. Pour into the muffins pan, smooth the tops & bake for 30 mins until a cake tester comes out clean.   Let the cakes cool in molds on a wire rack for 10 mins.

Making Syrup ~ In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.   Remove the cake from the pan, put them on a rack over a tray & scoop the orange syrup over the cakes.   Allow the cakes to cool completely.

Make Ganache ~ Melt the chocolate, heavy cream & coffee in the top of a double boiler over simmering water until smooth & warm, stirring occasionally.   Drizzel or dip over the top of the cakes.