Chocolate orange cupcakes - recipe

Chocolate orange cupcakes

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For the buttercream

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  1. 1

    Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    For this step you'll need:

    • 40g Butter (unsalted) softened
    • 140g Unrefined golden caster sugar
    • 100g Plain white flour
    • 40g Cocoa powder
    • 1½tsp Baking powder
    • 1 Salt
  3. 3

    Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.

    For this step you'll need:

    • 1 Egg(s) (free range)
    • 120ml Milk (whole)
    • ½tsp Orange extract
  4. 4

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.

  5. 5

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.

  6. 6

    Leave to cool slightly and then place on a wire rack.

  7. 7

    To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.

    For this step you'll need:

    • 100g Icing sugar
    • 15ml Warm water
    • 25g Cocoa powder
    • 100g Butter (unsalted) softened
    • ½tsp Orange extract
  8. 8

    Top the cooled cupcakes with frosting with a palette knife. Alternatively, fill a piping bag with a nozzle and pipe clockwise swirls. Finish with chocolate decorations or chocolate shavings.

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