A delicious cupcake with a classic flavour combination, perfect for the autumn and winter time.
I don’t know about anyone else but I associate chocolate orange with Christmas and this time of year because I always used to get a Terry’s chocolate orange as a Christmas gift. Me and my mum would devour the whole thing in the evening while watching the usual car crash drama on Eastenders at Christmas.
It is such a classic flavour combination, no other fruit works quite so well with chocolate. And don’t argue with me, you know I’m right. Orange manages to hold its own with chocolate like no other fruit without either of them overpowering each other, the ultimate companion. I made these cupcakes for a cake stall months ago and they went down pretty well, I’ve since stepped the design up a bit to make a much more contemporary looking cupcake that’s easy to achieve, so let’s get into the recipe…
(MAKES 12 CUPCAKES)
For the cupcake:
- 200g of caster sugar
- 150g of plain flour
- 25g of cocoa
- 1 + ½ teaspoons of baking powder
- Pinch of salt
- 200ml of warm milk (whole or semi skimmed)
- 1 egg
- 50g of melted butter
- 2 tablespoons of vegetable oil (or any flavourless oil)
- Zest of one large or two regular sized oranges
- Whisk together all of the well ingredients along with orange zest until combined
- In a separate bowl, mix all the dry ingredients with a whisk until all evenly incorporated.
- Pour all the wet ingredients into the dry until you have a nice smooth batter.
- Even distribute the batter between 12 cupcake liners in a cupcake tray (I use an ice cream scoop to make this easier)
- Bake at 160C for 18 minutes then remove them from the tray and onto a cooling wire.
For the buttercream:
- 250g of butter
- 500g of icing sugar
- 50g of cocoa
- Zest and juice of one orange
- Using a hand or stand mixer, beat the butter until soft and it has lighted in colour slightly.
- Add half the icing sugar and mix on low until incorporated then increase the speed for 2 minutes. Then add the rest mixing on low again then increase the speed until you have a light and fluffy buttercream.
- Add the cocoa, zest and juice to the buttercream mixing on low at first then increase the speed slightly until evenly mixed in.
- Fit a piping bag with a star tip (I used a JEM 1G tip) and pipe a swirl top on the cupcake.
- Melt some chocolate and drizzle over the buttercream of the cupcake.
- Sprinkle some mixed peel on top (I got this from my local organic shop but can be found in most supermarkets) and insert a slice of dehydrated orange (find out how to make this here) on the side.