If you're a fan of chocolate orange you will just adore these chocolate orange cupcakes. They don't scrimp on flavour at any stage.
The recipe for the sponge portion of these cupcakes is one of the most decadent ones we have, with real melted chocolate folded into the batter. Add to that the zesty hit of orange juice and peel and the result is like a Christmas chocolate orange in cake form. This recipe makes 10 cupcakes in less than an hour (allow a little extra for cooling time, otherwise the frosting my droop). Though kids love them, we like serving these at sophisticated, grown-up events so guests can indulge their inner child.
Ingredients
- 165g of plain flour
- 20g of cornflour
- 175g golden caster sugar
- 90g of unsalted butter at room temperature
- Grated zest and juice of one orange
- 115g of dark chocolate, melted
- 2 large eggs
- ½ tsp of bicarbonate of soda
- ½ tsp of baking powder
- ½ tsp of salt
- 1 tbsp of milk at room temperature
For the chocolate orange buttercream:
- 400g icing sugar
- 100g cocoa powder, sifted
- 200g of unsalted butter
- Juice and zest of one orange
- 1 tsp of vanilla extract (or a few drops of cold water)
- 10 satsuma or tangerine segments, optional
WEIGHT CONVERTER
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Melt the chocolate in the microwave or in a heat proof dish over a saucepan of water until smooth.
- Cream the butter, sugar and orange zest until it is light and fluffy.
- Add the eggs and slowly beat until just combined. Add the melted chocolate, flour, bicarbonate, baking powder, salt, orange juice and milk and beat until the mixture come together. Don't over beat as the cakes will peak in the middle.
- Spoon the mixture into the cupcake cases (to about 2 thirds full) and bake for 30 minutes.
- Remove from the oven and leave in the tray for a few minutes before placing them on a wire rack to cool completely.
- For the chocolate orange frosting: add all the ingredients together and beat until light and fluffy. This should take about 5 minutes with an electric beater.
- Spoon or pipe the icing on to the cakes. Top with satsuma segments or grated orange zest.
Top tips for making chocolate orange cupcakes
We’ve decorated our cupcakes with satsuma segments, but you could opt for Terry’s Chocolate Orange pieces instead or a simple finish with grated orange zest to keep it simple. If you're using segments, you may want to peel the membrane off the individual segments, as they will look prettier.
How can I make sure all my cupcakes are an even size?
The easiest way is to use an ice cream scoop to add the batter to the cupcake cases. Level off the scoop on the side of the bowl, then dollop it into the paper cases for even amounts.
Do I need to store these cupcakes in the fridge?
If you're making these cupcakes to eat within 48 hours, you don't need to store them in the fridge, even once they are frosted. Cover them loosely with an upturned bowl, or place them in a cupcake box, and leave in a cool, dry place.
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