125g All purpose flour
30g ground almonds (you can used hazelnuts or walnuts too)
Zest of one orange
1/2 tsp baking powder
1/4 tsp baking soda
130 g castor sugar
120 ml buttermilk
15 g butter
85g cooking chocolate
1/2 tsp instant coffee granules
Line muffin moulds with cupcakes liners or muffin paper cups. Preheat oven to 180 degC
Sift flour, baking powder and baking soda together and stir in ground almonds and orange zest.
Melt butter and chocolate over a double-boiler or microwave whichever way you prefer, to melt the chocolates. Stir in the coffee granules and set aside.
Cream butter and sugar together until creamy and light. Add egg one at a time, beating constantly to combine.
On low speed, add 1/3 of the flour mixture and mix until just combine, then add half the buttermilk and another 1/3 of the flour and followed by the balance buttermilk and finally the last portion of flour.
Divide into 2 portion, add the melted chocolate into one portion and fold to combine.
Scoop into the prepared paper liners alternate spoonfuls of the 2 batters until 2/3 full. Swirl with a toothpick and bake for 25 minutes or until golden brown.
Cool on rack.
Make a cup of your favourite beverage and enjoy!