Chocolate Orange Cupcakes
These chocolate orange cupcakes are moist, rich and sweet. A fantastically indulgent treat.
Servings 18 Cupcakes
Calories 376kcal
Ingredients
For the chocolate orange sponge:
- 150 g Margarine
- 150 g Caster Sugar
- 120 g Self-Raising Flour
- 30 g Cocoa Powder
- 3 Medium Eggs
- 2 Teaspoons Orange Extract
- 100 g Dark Chocolate
For the Chocolate Orange Buttercream:
- 175 g Unsalted Butter at room temperature
- 175 g Icing Sugar
- 175 g Chocolate Orange
To Decorate (optional) :
- Orange Sprinkles
- 18 Terry’s Chocolate Orange Segments
Instructions
- Carefully melt the chocolate for the sponge.
- Remove from the heat and leave to cool.
- Preheat the oven to 160 degrees C (fan-assisted).
- Line a muffin tin with cake cases.
- Mix the margarine and caster sugar together.
- Whisk in the orange extract.
- Whisk in the eggs, one at a time, until smooth.
- Sift in the four and cocoa and whisk until the mixture is smooth.
- Pour in the cooled chocolate.
- Use a wooden spoon to fold the chocolate carefully through the mixture.
- Spoon into the cake cases, filling around halfway.
- Cook in the preheated oven for 15-20 minutes, using a skewer to make sure the centre is cooked.
- Remove from the oven and leave to cool in the tin for as long as possible before removing to a wire rack.
- For the orange chocolate buttercream, melt the chocolate carefully and leave it on one side to cool.
- Beat the butter until softened.
- Add the icing sugar and beat until there are no lumps.
- Pour in the cooled chocolate and mix until even.
- Use a piping bag and nozzle to pipe onto the top of your thoroughly cooled cakes.
- Add sprinkles and orange chocolate segments if required.
Notes
- This recipe makes around 18 cupcakes, so you might need two tins or to bake in two batches.
- See the post above for more tips and advice.