Chocolate Ganache Dipped Orange Cake Cup Cakes

Maggie May Schill


I was in Recife' Brazil quite a few years ago serving in Christian missions. Besides the beautiful culture, beautiful people and gorgeous ocean line; Brazil is home to an interesting baking style. Sugar is expensive for some homes, so house wives don't sweeten the batter of their birthday cakes. They instead either dip or drench the cake with a ganache made from coco and sweetened condensed milk. Their cakes aren't as sweet as most Americans might expect cake to be, but this idea of drenching a cake in ganache is a beautiful idea non-the-less.

From my love of chocolate covered oranges comes this new recipe, inspired by the house wives of Recife' Brazil.

pinch tips: How to Fold Ingredients



10 Min


30 Min





2 c
cake flour
1/2 c
2 tsp
baking powder
1 tsp
kosher salt
1 tsp
vanilla extract
1.3 oz
vanilla instant pudding mix
3/4 c
orange juice
1/4 c
heavy cream, cold
1 tsp
freshly grated orange zest


1 1/3 c
heavy cream
1/2 tsp
vanilla extract
2 tsp
freshly grated orange zest
2 Tbsp
salted butter
2 c
semi-sweet chocolate chips


16 oz
cream cheese
1/2 c
salted butter, softened
2 c
confectioners' sugar, sifted
1 tsp
vanilla extract

Directions Step-By-Step

Garnish: I used left over ganache with chocolate chips and orange peel shavings.
TIP: if you want your chocolate chips to have an orange flavor, you don't have to buy orange chocolate chips. Just take a 1/2 cup of your orange peel shavings and mix it in a bowl with your chocolate chips. Place in the refrigerator for 30 minutes. The chips will be nice and orangey! (Is orangry a word?)
Cake Prep:

1- Preheat oven to 325'F

2- Sift together all dry ingredients.

3- Stir in vanilla extract, oil, orange juice, and cream. Do not over stir.

4- With your mixer on low, add one egg at a time until each is completely incorporated in the batter.

5- Fold in your orange zest

6-Beat batter for 2 1/2 minutes.

7- Pour into cake cups and bake for about 20-25 minutes.
When cup cakes have cooled, cut a small square into the crust on top of each, not all the way down, just remove the top crust. This is where your ganache will soak in. (In the past I covered things in ganache and it didn't soak in past the crust as much as I'd like. This solves the problem, and plus you get to eat the square cut outs while you frost! :-D )

Next you dip each cake into your ganache. I like to also pour a bit of the ganache down the hole. Extra chocolatey!
Next you dip each cake into your ganache. I like to also pour a bit of the ganache down the hole. Extra chocolatey!
2-Then pipe the cream cheese frosting onto the cakes and refrigerate for 30 minutes before eating.
Garnish as I suggested, or however you like. (By the way for all of your who are thinking, "YUCK! you garnished the cup cakes with inedible orange peel!" you should know that orange peel is edible, tangy and tart and a wonderful snack on its own, in my opinion. I like to sugar and bake orange peel and serve with chocolate sauce or put it on ice cream. Delish!!!)

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate
Main Ingredient: Fruit
Regional Style: American