Chocolate Orange Cupcakes

This recipe is inspired by the classic festive Terry’s Chocolate Orange, super simple and absolutely delicious! It makes around 12 cupcakes.  To get the perfect mixture, I’d recommended that you weigh your eggs and use that weight to determine how much butter and sugar you need! The weights below are averages of what it usually… Read more »

by TshequaWilliams 11 months ago

This recipe is inspired by the classic festive Terry’s Chocolate Orange, super simple and absolutely delicious! It makes around 12 cupcakes. 

To get the perfect mixture, I’d recommended that you weigh your eggs and use that weight to determine how much butter and sugar you need! The weights below are averages of what it usually is. 

Ingredients 

  • 2 Eggs 

  • 130g Caster Sugar

  • 130g Unsalted Butter/ Butter for Baking (such as Stork)

  • 150g Self-Raising Flour

  • 25g Cocoa Powder 

  • 1 Teaspoon Orange Extract

  • 2 Teaspoons Water

For the Decoration

  • Orange Gel Food Colouring (optional)

  • 1 Teaspoon Orange Extract

  • Mini Terry’s Chocolate Orange Pieces (I used the Toffee Crunch ones)

  • Vanilla Butter-cream 

OR

  • 250g Softened Unsalted Butter

  • 500g Icing Sugar

  • ½ Teaspoon Vanilla Extract

  • 1 Tablespoon Milk

Method

1. Preheat the oven to 170ºc (Fan)

2. Cream the butter and sugar together until pale and fluffy. 

3. Add in the eggs one at a time. Once well combined, add the water and orange extract. 

4. Now you can add your dry ingredients, starting with your self-raising flour, adding around 50g at a time and folding in slowly.  Then add in your cocoa powder and mix well. 

5. Spoon your mixture into cupcake cases – I like to use an ice cream scoop and a teaspoon to get an even divide. 

6. Bake your cupcakes for around 20 minutes, checking they’re properly cooked by using a skewer – if it comes out clean, they are ready! Leave them to cool completely before you decorate. 

7. For the icing, to save time you could use pre-made vanilla butter-cream. Alternatively, combine the butter and icing sugar (a bit at a time) until smooth. Then add the vanilla extract. If the consistency doesn’t seem right, add ½ tbsp. of milk at a time until correct. 

8. I added a little orange extract to my cupcakes for a subtle flavour, and also gradually added some orange gel food colouring until I had a pastel orange colour. You could divide your icing and make one more vivid – when you add to the icing bag, put one colour on each side so you get a dual colour swirl!

9. Finally add a Chocolate Orange piece to the top of each iced cupcake and you’re done!