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Chocolate cupcake with orange frosting

Chocolate Orange Cupcakes


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Chocolate Orange Cupcakes are perfect to bake in cold weather and serve over the Christmas period. This recipe uses Terry’s Chocolate Orange chunks.


Scale

Ingredients

Cupcakes

  • 130g (⅔ cup) caster sugar
  • 130g (⅔ cup) butter
  • 130g (1 cup) self raising flour
  • 30g (¼ cup) cocoa powder
  • 2 large eggs
  • 40g (⅓ cup) chocolate orange, chopped into small pieces
  • 1 fresh orange, juice and zest

Orange Icing


Instructions

  1. Cupcakes: Preheat the oven to 175°C / fan 155°C / 350°F / gas mark 3 (temperature varies on each oven so you may need to make your oven slightly hotter or cooler).
  2. Place 12 cupcakes cases in a muffin tray. Set aside.
  3. Measure out butter and sugar into the same bowl and cream together until well mixed and turned lighter in colour.
  4. Measure out the flour into a separate bowl and add the cocoa powder. Gently stir together.
  5. Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
  6. Stir in the remaining flour, chocolate orange and orange zest and 10ml (2 tsp) orange juice.
  7. Scoop mixture into cases, about half full. An ice cream scoop is very handy for doing this.
  8. Place the mixture in the oven for approximately 15 minutes. Check to see if the cupcakes are cooked. If not, bake for another 5 minutes, or until they are springy and return to shape when lightly pressed on top.
  9. Orange Icing: Soften the butter. This works well in the microwave in 10 second bursts, checking each time to see if butter is softening.
  10. Carefully add icing sugar to avoid clouds of icing dust.
  11. Mix until fully incorporated and butter icing becomes whiter. You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed.
  12. Add the orange extract or some leftover orange juice to the mixture to give it an extra “zing”.
  13. [Optional] Add the food colouring. Use as much or little as you like to achieve the desired orange icing.
  14. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  15. Decorate with a chunk of chocolate orange or sprinkles of roughly cut chocolate orange.

Notes

Want to make chopping of the chocolate a breeze? Use a Zyliss Easy Pull Food Processor.

  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British

Keywords: chocolate orange cupcakes, chocolate orange dessert, Terrys chocolate orange recipe, chocolate cupcakes with orange buttercream