Now you don’t just have to eat Britain’s beloved chocolate orange in its plain form, you can now enjoy it as a cupcake!
When I arrived in UK, in my early twenties, I was a straight chocolate kind of a girl. You know, no dried fruit or nuts in my chocolate, thank you very much. Yet, as you grow older and you adjust to your new surroundings, your taste evolves. It started with chocolate desserts with a berry-of-some-sort coulis – quite a lovely match. Then came the orange flavoured chocolate so freely available on the British market. It wasn’t that great at first, but after about five different tasting attempts the paired flavours grew on me and these days I’m as happy as the next English person gobbling chocolate orange. Now that’s naturalisation for ya!
Don’t you dare tell me you’re not massively impressed with the amount of effort put into the birthday cake above. How could you not appreciate the blood, sweat and tears that went into the making of a mini camera with all its fine details, not to mention the mini-tablet, complete with a Facebook profile? This is Sue’s work, from Finesse Cakes. She demonstrated these Chocolate Orange Cupcakes for me, so no wonder they came out marvellous. If you want to have the perfect cake baked for that special occasion, you know who to contact.
Cupcake Cookbooks You will Love
- The Hummingbird Bakery Cupcakes & Muffins
- Cupcakes From the Primrose Bakery
- Making Cupcakes with Lola
It’s always a good idea to get all your ingredients ready before you start baking.
In this world, overflowing with gadgets, it’s easy to think you need them to do some baking but in actual fact you only need a bowl and a fork to mix all the ingredients together. In this case we only made 6 cupcakes and the mixer would have struggled scraping at all the contents in the bowl. Simply halve the recipe if you don’t want to make a dozen.
Whenever you get the chance, add orange zest!
You can’t go wrong with lots of grated chocolate orange!
Fresh cupcakes straight out of the oven that simply smells amazing thanks to the orange scent.
Squeeze some orange juice to mix with the butter icing.
Pipe and decorate the cupcakes to your heart’s content. We sprinkled more grated chocolate on top with a wedge of Terry’s chocolate orange.
- 130g self raising flour
- 130g caster sugar
- 130g butter
- 2 large eggs
- 1 fresh orange
- 40g chocolate orange
- 125g unsalted butter
- 250g icing sugar
- 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).
- 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).
- Measure out flour into a separate bowl and add the baking powder (gently stir together).
- 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.
- Chop the chocolate orange into small chunks, then take the zest of the orange and approximately 10ml (2 tsp) of fresh squeezed orange juice.
- Gently stir in the remaining flour, chocolate orange and orange zest/juice.
- Scoop mixture into cases (about half full). An ice cream scoop is very handy for doing this.
- 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.
- Butter Icing: Soften the butter (this works well in microwave in 10 second bursts, checking each time to see if butter is softening)
- Carefully add icing sugar to avoid clouds of icing dust.
- 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)
- Optional, add a little orange essence or fresh squeezed orange juice to the mixture to give it an extra “zing”.
- Using a large star nozzle, pipe swirls of butter icing onto the cakes.
- Decorate with a chunk of chocolate orange or sprinkles of roughly cut chocolate orange.
- Category: Cupcakes
- Method: Baking
- Cuisine: British
- Calories: 349
- Sugar: Sugars
- Sodium: 78 mg
- Fat: 19 g
- Carbohydrates: 43 g
- Fiber: Dietary Fiber
- Protein: 3.3 g
- Cholesterol: 77 mg
More Sweet Things
- Salted Caramel Cupcakes
- Raspberry and White Chocolate Cupcakes
- Carrot Cupcakes with Vanilla Buttercream