Chocolate Orange delights
As January is coming to an end, and lots of people may have been testing out their new diet and exercise regimes for the past month, what better time than to treat yourself with this sweet, but tangy chocolate orange cupcake. Bound to get all the senses going, and satisfy any chocoholics needs.
Chocolate Orange Cupcakes
Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 12 cupcakes
Ingredients
For the cupcakes:
- 150g softened butter
- 150g caster sugar
- 100g self raising flour
- 1/2tsp baking powder
- 50g cocoa powder
- 3 free range eggs
- Juice of 1 orange
- Zest of 2 oranges
For the buttercream:
- 150g softened butter
- 300g icing sugar
- 50g melted milk chocolate
- 1-2tsp orange juice
Extras:
- Chocolate orange segments
Method
Preheat the oven to 180 degrees Celsius, and line a cupcake tin with cases.
Place the butter, and sugar into a bowl and mix until of a creamy, light consistency. Add the eggs one at a time, ensuring that you mix well between each addition to incorporate as much air as possible.
Next add the orange juice, and zest and stir thoroughly. Finally, sift in the flour, cocoa powder, and baking powder and fold in with a metal spoon, until completely mixed into the other ingredients.
* If you wanted to make these cakes even more special you could add some chopped up chocolate orange pieces into the mixture, to add another burst of flavour.
Scoop the mixture into the cupcake cases, until they are 2/3 full. I use a ice cream scoop to do this as it gives just the right amount to fill the cases.
Place the cupcakes into the oven, on the middle shelf for 15-17 minutes or until springy to the touch and cooked all the way through.
Once cooked place on a wire cooling rack to cool completely.
Meanwhile, to make the buttercream place the softened butter and sifted icing sugar into a bowl and mix until of a creamy consistency. Melt the milk chocolate in a bowl in the microwave, and once cool add to the butter and sugar mix. Slowly add the orange juice, a small bit at a time, ensuring you do not add to much otherwise the mixture may curdle. The buttercream should be of a pipe-able consistency.
Once the cupcakes are cooled, place the buttercream into a piping bag fitted with a six point star Wilton 2D piping nozzle and pipe a swirl of icing starting from the outside and working your way upwards.
Finally, place two chocolate orange pieces on top of the icing to finish.
I hope you enjoyed learning how to make these delicious treats, and continue to get creative with your baking!
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