Advertisement

Try these Jaffa cupcakes, then check out our chocolate cupcakes, fairy cakes, vanilla cupcakes and vegan cupcakes.

Ingredients

  • 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

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line 15 holes of 2 muffin tins with cupcake cases.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement