Recipe from Pastry Chef Yiannis Toubas, owner of the 'Aroma Vanilias' Patisserie.
INGREDIENTS
•6 eggs
•1½ cups (480g) sugar
•1 cup (320g) vegetable oil
•1 sachet vanilla
•1 cup (380g) orange juice
•
½ small coffee cup (50g) cognac
•3 - 3½ cups (770g) soft wheat flour (for cakes)
•3 teaspoons (45g) baking powder
•2 tablespoons (45g) cocoa
•2 tablespoons (45g) drinking chocolate powder
•2 tablespoons instant coffee
METHOD
1. Preheat the oven to 175°C (350°F). In a bowl, beat the oil and sugar well. Add the eggs one by one, mixing well after each addition. Add the orange juice, cognac, vanilla, and the flour mixed with the baking powder.
2. Divide half of the batter into 30 cupcake liners. To the remaining batter, add the cocoa, drinking chocolate powder, and instant coffee. Mix well.
3. Pour the chocolate mixture over the white batter and bake for about 30 minutes. To check if they are done, insert a wooden skewer into the center of a cupcake. If it comes out clean, they are ready.
