There are so many variations of these cupcake. I like a good orange hit and don’t want the orange to be overpowered by chocolate. My recipe is for an orange cupcake batter (no cocoa) and then decorated with chocolate buttercream. It also has the addition of chopped chocolate orange in the batter. It’s a variation of my classic Vanilla Cupcake recipe – which is a great base for any flavour.
I used a Terry Chocolate Orange, but you could use any orange flavoured chocolate bar. I have seen orange flavoured Bournville – which would work too, especially if you are a dark chocolate fan. It’s a decadent treat but the cupcakes are also lovely undecorated with just a cuppa.
- 125 g butter at room temp (I use salted butter)
- 125 g caster sugar
- 125 g self rasing flour
- 2 large eggs
- Zest of 1 Orange
- 40 g chopped chocolate orange (chop into small pieces) – *you could use more if you like
- 2 tbsp freshly squeezed orange juice (optional)
Chocolate Buttercream Ingredients:
- 170 g softened unsalted butter
- 190 g icing sugar
- 130 g dark chocolate melted
- 1 tbsp of cooled boiled water (optional)
- Chocolate Orange segments for decoration
- Preheat oven to 180°C (160°C fan). Place 10-12 cupcake cases in a cupcake/ bun tin
- Place the butter and sugar in your mixing bowl. Mix at a low speed until light and fluffy.
- Add in 1 egg and 1 tbsp of flour and mix until combined. Repeat for the second egg.
- Add in the remaining ingredients and mix slowly until combined
- Turn up the speed to medium and mix for one minute
- Spoon the mixture into the cupcake cases.
- Bake on the middle shelf of your oven for 15 – 20 minutes or until they are golden and spring back when touched.
- Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
- Allow to cool fully before decorating.
- For the Buttercream: Melt the dark chocolate – either in the microwave on 30 second bursts or in a bowl over a saucepan of simmering water (making sure the water does not touch the bowl). Set aside to allow to cool slightly
- Soften the butter, gradually add the icing sugar and beat well. Add the water one spoon at a time, while mixing at a very low speed. Beat well on a high speed when combined.
- Gradually add the melted chocolate to the buttercream. Beat well. It may look runny but will get fluffy when you beat it.
- Pipe it onto cupcakes. See below for a link with tips on how to make and pipe buttercream.
Some @thecakemum observations/tips:
- To ensure every cupcake gets some chopped chocolate, you can sprinkle some extra chopped chocolate, on top of the uncooked cupcakes when in the cases.
- The recipe can easily be doubled or halved, depending on the number of cupcakes you need.
- I use an ice-cream scoop to divide out the mixture, this ensures that the cupcakes are all the same size. My scoop must be 20 years old and still going strong.
- Cupcakes take 18-20 minutes in my oven. Keep in mind each oven is different.
- If your cupcakes dome a lot, by that I mean have a big peak like a mountain, try lowering the temperature slightly the next time you bake them.
- The cupcakes freeze perfectly. Just pop them in a plastic bag when cool and place in freezer.
- Tips for making and piping butter cream here
- If you would prefer not to use a chocolate buttercream, you could use this recipe and replace the lemon with orange here
Happy Baking and #stayhome x
De (aka thecakemum)
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