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Chocolate orange cupcakes
- Amanda James
Published: May 19, 2018 at 10:02 AM
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Makes 15
A little effort
Total time: 1 hr
+ cooling
0 reviews
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Check out these fun and easy orange cupcakes with silky smooth chocolate frosting and old school Jaffa cakes. Make these cupcakes for an impressive alternative to a showstopping birthday cake
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Try these Jaffa cupcakes, then check out more cupcake recipes, including our chocolate cupcakes, fairy cakes, vanilla cupcakes, birthday cupcakes and vegan cupcakes.
Ingredients
Nutrition
-
250g golden caster sugar
-
100g unsalted butter
softened
-
2 oranges
2 zested and 1 juiced
-
2 eggs
large
-
50ml whole milk
-
200g self-raising flour
sifted
-
½ tsp baking powder
-
1 tsp vanilla essence
CHOCOLATE BUTTERCREAM
-
220g dark chocolate
chopped
-
190g golden caster sugar
-
4 large egg whites
-
250g unsalted butter
softened and cubed
TOPPING
-
100g shredless marmalade
-
15 Mini Jaffa Cakes
-
100g dark chocolate
melted
Nutrition: per serving
- kcal518
- fat29.8g
- saturates17.9g
- carbs55.3g
- sugars41.4g
- fibre3g
- protein5.5g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4 and line 15 holes of 2 muffin tins with cupcake cases.
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step 2
Beat together the sugar, butter and orange zest using an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl with a rubber spatula to ensure the mixture is fully combined. Beat in the milk.
-
step 3
One by one, add the flour, baking powder, vanilla and orange juice, and beat until just combined. Divide between the cupcake cases and bake for 20-25 minutes or until slightly golden on top. Leave to cool in the tin for a couple of minutes, then remove to a rack to cool completely.
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step 4
For the chocolate buttercream, melt the chocolate in a heatproof bowl either set over a pan of barely simmering water or in the microwave on a low setting, stirring until smooth. Leave to one side to cool.
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step 5
Put the sugar, egg whites and a pinch of salt in a medium-sized, heatproof bowl set over a pan of simmering water. Whisk until the sugar has dissolved and the mixture is foamy, thickened and hot to touch. Take the meringue mixture off the heat and carry on beating with an electric mixer, until you get thick, glossy, stiff peaks.
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step 6
Once the meringue has cooled, gradually add the butter cubes, beating constantly on a low-medium speed until the frosting starts to come together. Keep beating for 6-8 minutes until smooth, thick and spreadable. Beat in the melted chocolate and leave to cool in the fridge for 10-15 minutes.
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step 7
Once the cupcakes have cooled, use an apple corer to scoop out a hole halfway down the middle of each cupcake and blob in a teaspoon of marmalade.
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step 8
To decorate, put the chocolate buttercream into a large piping bag and pipe on plenty of icing in a swirling motion so it sits up high. To finish, drizzle the melted chocolate over the top of each cupcake and gently push in a Jaffa Cake.
Try more of our exciting cupcake recipes here...
Authors
Amanda James
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