Description
Moist chocolate cupcakes with bright orange flavor, topped with creamy orange buttercream and optional chocolate orange garnish.
Ingredients
Scale
- 175g (6 oz) self-raising flour
- 25g (1 oz) cocoa powder
- 175g (6 oz) caster sugar
- 175g (6 oz) softened unsalted butter
- 3 large eggs
- 2 tbsp milk
- Zest of 1 large orange
- 1 tsp orange extract
- 250g (9 oz) softened unsalted butter
- 500g (1 lb 2 oz) icing sugar, sifted
- 2–3 tbsp milk
- Zest of 1 large orange
- 1–2 tbsp orange juice (freshly squeezed is best!)
- 100g (3.5 oz) dark chocolate, melted
- Orange zest, for sprinkling
- Chocolate orange segments, for topping
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole cupcake tin with paper cases.
- In a large bowl, sift together self-raising flour and cocoa powder. Add caster sugar and whisk to combine.
- In a separate bowl, cream softened butter and caster sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in eggs one at a time, fully incorporating each before adding the next. If the mixture curdles, add a tablespoon of the flour mixture.
- Add milk, orange zest, and orange extract to the batter. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spoon batter into cupcake cases, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat softened butter with an electric mixer until light and fluffy.
- Gradually add sifted icing sugar to the butter, beating on low speed until combined.
- Add milk, orange zest, and orange juice to the buttercream. Beat on medium speed until light and fluffy. Add more milk if needed for desired consistency.
- Continue to beat the buttercream for another 2-3 minutes until it is light and airy.
- Once cupcakes are completely cool, frost with orange buttercream using a piping bag or knife.
- Melt dark chocolate in a heatproof bowl over simmering water or in the microwave.
- Drizzle melted chocolate over the frosted cupcakes.
- Sprinkle with orange zest.
- Top with chocolate orange segments.
- Chill in the refrigerator for a few hours to firm up the buttercream. Bring to room temperature before serving.
- Serve: Enjoy!
Notes
- Sifting the flour and icing sugar is important for a light and lump-free result.
- Do not overmix the cupcake batter, as this can lead to tough cupcakes.
- Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- Freshly squeezed orange juice will provide the best flavor for the buttercream.
- Adjust the amount of orange juice in the buttercream to your liking.
- For a professional look, use a piping bag fitted with a decorative tip to frost the cupcakes.
- The chocolate orange garnish is optional but adds a delicious and visually appealing touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes