Flourless chocolate orange cupcakes

I mostly do my grocery shopping online. I like being able to ponder without pressure and other people. I like having various tabs open on my computer with recipes and a weekly meal plan. I like being able to duck down to check what I have in the freezer and being able to consider my budget. Of course, the down side is that there are some things that are less convenient. The smallest pack size for oranges is 4. So if I want to make something that uses the zest and juice of an orange, I have to come up with other things that use the rest of the oranges.

Which is my excuse for making these. They are mostly Claudia Roden's wonderful orange almond cake. Which is also Nigella's wonderful clementine cake. But deeply chocolatey. And small. They aren't particularly pretty - at first sight you might think they were going to be a bit healthy and worthy - but they are moist to the edge of gooeyness, with a voluptuous, rich chocolate orange flavour. Like an R-rated Jaffa cake.

Flourless Chocolate Orange Cupcakes - Makes 18 medium sized

2 large oranges (approx 375g)
6 eggs
250g caster sugar
2 tbs good quality cocoa powder
100g dark chocolate
1tsp baking powder
250g ground almonds
Chocolate decorations and a bit of marmalade if you are feeling extra, but this is not the time for buttercream

Wash the oranges and boil them whole for 1½ hours or until they are very soft, topping up with boiling water from the kettle as necessary.

While the oranges are cooling, preheat oven to 190C (fan) and line medium-sized cupcake tins with paper cases

In a large bowl, beat the eggs, sugar and cocoa powder.

Either chop the chocolate into small pieces, or break it up and pulse it to rubble in a food processor (you have the processor out to puree the oranges in a moment, so you might as well. You don't have to wash it up before you do the oranges. But I digress).

Add the baking powder, chocolate rubble and almonds to the egg and sugar mixture and mix well.

When cool enough to handle, cut the oranges open and remove any pips, then puree the oranges, including the peels, in a food processor. Mix the orange puree into the batter and divide between the cupcake cases - about 2 tablespoons in each, which will come up 2/3 of the way.

Bake for 20 minutes, rotating the tins at half time. Let cool before decorating with chocolate decorations or segments of chocolate orange or chocolate dipped orange peel or whatever, glued on with a dab of marmalade.