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Chocolate Orange Cupcakes


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

Ingredients

  • 130g self raising flour
  • 130g caster sugar
  • 130g butter
  • 2 large eggs
  • 1 fresh orange
  • 40g chocolate orange
  • 125g unsalted butter
  • 250g icing sugar

Instructions

  1. Cupcakes: Pre-heat oven to 175°C (temperature varies on each oven so you may need to make your oven slightly hotter or cooler) and place appropriate number of muffin cases in a muffin tray (set aside until required).
  2. Measure out butter and sugar into same bowl and cream together until well mixed and turns lighter in colour (I mix 1 egg mixes by hand, but for larger quantities a food mixer is easier to use).
  3. Measure out flour into a separate bowl and add the baking powder (gently stir together).
  4. 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.
  5. Chop the chocolate orange into small chunks, then take the zest of the orange and approximately 10ml (2 tsp) of fresh squeezed orange juice.
  6. Gently stir in the remaining flour, chocolate orange and orange zest/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 15-20 minutes (check after 15 minutes to see if cooked). Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
  9. Butter Icing: Soften the butter (this works well in 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. Optional, add a little orange essence or fresh squeezed orange juice to the mixture to give it an extra “zing”.
  13. Using a large star nozzle, pipe swirls of butter icing onto the cakes.
  14. Decorate with a chunk of chocolate orange or sprinkles of roughly cut chocolate orange.

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

Nutrition

  • Calories: 349
  • Sugar: Sugars
  • Sodium: 78 mg
  • Fat: 19 g
  • Carbohydrates: 43 g
  • Fiber: Dietary Fiber
  • Protein: 3.3 g
  • Cholesterol: 77 mg