Chocolate Orange Cupcakes with Orange Buttercream Frosting
Forgive me father, for I have sinned. My confession today is that although I like chocolate, I’m not fussed on chocolate cupcakes or cake [everyone recoils in horror!] I’m not entirely sure why, no clue. Just the way I’m wired I guess *shrug*
If you’re a chocolate lover you seriously have to try this recipe. Goodness me.. they are gooooood! *I* love them myself even after my above confession. I think I’ll definitely be keeping this recipe for anything chocolatey needed.
I adapted the recipe from Joy of Baking to include the zest of 1 orange. I only thought they’d have a ‘hint’ of orange but the flavour is just a perfect combination in relation to the chocolate and I do love a Terry’s Chocolate Orange!
I thought I’d made some orange icing to compliment the chocolate in the cupcakes also. I added 1 orange zest to the buttercream icing as well as some freshly hand squeezed orange juice, only about 2 tablespoons but my icing came out rather runny again and adding more icing sugar didn’t seem to fix the issue so instead of putty swirls, they’re more like sponges but never mind, I’m still learning and gaining a lot of experience along the way.
Chocolate Orange Cupcakes Recipe
Prep Time:15 mins
Cook Time:16-18 mins
Yield: 16-20 cupcakes
FOR THE CUPCAKES:
- ½ cup (50g) cocoa powder
- 1 cup (240 ml) boiling water
- 1⅓ cups (175g) plain (all purpose) flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- zest of 1 orange
FOR THE FROSTING:
- ¾ cup unsalted butter, softened
- zest of 1 orange
- 16oz icing (confectioners’) sugar
- 2-3 tbsp orange juice
- Preheat oven to 190℃/375℉/Gas Mark 5. Lightly butter, or line 16 muffin cups with paper liners.
- In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
- In another bowl, whisk together the flour, baking powder, and salt.
- Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
- Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.
- Once the cupcakes have completely cooled, it’s time to make the orange buttercream frosting.
- Beat the butter and the orange zest on medium speed with an electric mixer until creamy. Gradually add the icing sugar, beating until well blended.
- Stir in 2-3 tbsp orange juice, adding additional orange juice if necessary, to reach desired consistency.
UPDATE: If your buttercream frosting comes out as sloppy as mine did, just keep adding 2 parts of icing (confectioners’) sugar to 1 part of softened unsalted butter until a firmer consistency is reached.
If you do make these, please stop by and let me know how you got on with them and/or any photos/links to your creations. I’d love to see. 🙂
Chocolate orange hugs.