Chocolate Orange Cupcakes

Orange Chocolate Cupcakes

Chocolate Orange Cupcakes!

This Sunday was extra special – we got a flying visit from the lovely Jo – who came all the way from Market Rasen.  She said she couldn’t stay long and would stop for tea and cakes – which was fine as I have been dying to try out my Christmas present – my new cake mixer! I scrolled through my book and decided to make Chocolate Orange Cupcakes – whatever was left over I would bring to work the next day (I mean, its not like 3 people could eat 16 cupcakes anyway!)

They turned out l.o.v.e.l.y – like a Terry’s Chocolate Orange cupcake.   I was shocked at how much icing sugar was needed and cut that down by 200 grams.  I also upped the orange peel in both the frosting and cake mix – I do love a bit of orange in my chocolate I mean, who doesn’t love terry’s chocolate orange!

Recipe below (complete with my alterations)

sugar and butter (350x466) butter and sugar (350x466)
Using a hand held electric whisk or freestanding mixer, cream the butter and both types of sugar until pale and fluffly

Beat in egg on at a time

Beat in egg on at a time

orange (350x466)

Mix in Vanilla followed by Orange Zest

Mix in Vanilla followed by Orange Zest

Dry ingredients to be sifted together

Dry ingredients to be sifted together – baking powder, cocoa powder, salt and flour

After sifting

After sifting

 

Add milk

Add milk

Add sifted ingredients

Add sifted ingredients

Add milk and the sifted ingredients to the creamed chocolate mixture in three batches, alternating between each one. Beat until batter is smooth.

chocolate batter (350x466) cupcaked spooned (350x466)

Once batter is smooth, fill the cupcake cases up to two-thirds full.

 

In they go for 20 minutes on 190C/gas mark 5

In they go for 20 minutes on 190C/gas mark 5

Warm up the oven, put them in for 20 minutes on 190C/gas mark 5 (once out, place toothpick at in the center and check that it comes out clean)

For the frosting:

Weigh out 600grams of icing - though I only used 400grams

Recipe calls for 600grams of icing – I only used 400grams

100grams of unsalted butter

100grams of unsalted butter

Weigh out 600grams of icing (although I only used 400grams) and 100grams unsalted butter

60grams (or in my case 61grams) of cocoa powder

60grams (or in my case 61grams) of cocoa powder

Weigh out 60grams of cocoa powder

Whisk Whisk Whisk!

Whisk Whisk Whisk!

Whisk icing with butter until crumbly and no lumps of butter remain.

Add cream cheese to icing-butter mixture

Add cream cheese to icing-butter mixture

 

Then add cocoa powder to mixture

Then add cocoa powder to mixture

Add the 250grams of cream cheese followed by cocoa powder and continue to mix until light

Add orange zest

Add orange zest – stir by hand!

Add orange zest and stir by hand

Ta-daa!! Spoon on once cupcakes are cool.

Ta-daa!! Spoon on once cupcakes are cool.

Once cupcakes are cool – spoon icing onto cakes with palette knife (I used an ordinary knife) Voila!

Full Recipe:

Ingredients

Ingredients

For the sponge:

70grams unsalted butter

210grams caster sugar

105grams soft light brown sugar

2 large eggs

1tsp vanilla essence

2tbsp finely grated orange zest (original recipe calls for 1)

255grams plain flour

50g cocoa powder

2tsp baking powder

1/4 tsp salt

240ml full fat milk

For the frosting:

400grams icing sugar (recipe calls for 600 grams)

100grams unsalted butter

250 full fat cream cheese

60grams cocoa powder

5tsp finely grated orange zest (recipe calls for 3tsp)

Happy baking!

KimmyX

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