Is there are more heavenly flavour combination than chocolate and orange? We think not! And the combination of flavours works beautifully in these spectacular chocolate orange cupcakes!
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Chocolate Orange Cupcakes
Preparation time 20 mins plus chilling Baking time 15-20 mins Makes 12 For the cakes:- 50g unsalted butter, softened
- 140g light brown sugar
- 1 egg, beaten
- 90g plain flour, sifted
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- Pinch of salt
- 5g cocoa powder, sifted
- 80ml milk
- 70g dark chocolate 70% cocoa solids, broken into pieces
- 1/2 tsp chocolate extract
- 230g salted butter
- 60g of unsweetened cocoa
- 4 squares of melted (then cooled) dark chocolate
- 1-2 tbsp double cream
- 440g icing sugar
- 2 tsp orange essence
- Tangerine slices
- Chocolate sprinkles
- Preheat the oven to 170˚C/150˚C fan/gas mark 3 and line a muffin tray with 12 paper cupcake cases.
- Cream the butter and 70g of the sugar together in a large bowl until light and fluffy. Beat in the egg then stir in the flour, baking powder, bicarbonate of soda, salt and cocoa powder and mix until well combined.
- Put the milk, chocolate, chocolate extract and remaining sugar in a saucepan and place over a gentle heat. Bring to a boil and stir until the sugar has dissolved and the chocolate melted. Remove from the heat then pour into the dry ingredients stirring until thoroughly combined.
- Divide the mixture equally between the paper cases and bake for 15-20 mins until springy to the touch and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- Melt your chocolate squares in the microwave, slowly and carefully until smooth. Set aside to cool.
- Whip the butter in your mixer until it's light and fluffy.
- Add in the cocoa, and orange essence, beating until combined. When the chocolate is cool, add it to the butter mixture and beat to combine.
- Now you can put in the icing sugar a small amount at a time, beating until combined, and adjust the thickness/texture by using another tablespoon of cream, adding it slowly until you reach the desired texture.
- Transfer the icing to a piping bag fitted with a star nozzle and pipe a swirl on the top of each cake.
- Arrange tangerine slices on the icing then decorate with chocolate sprinkles.
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