Who doesn’t love the incredible combination of chocolate and orange?! They just go so well together, whether it’s in a dessert, a chocolate bar or even as a cocktail. Today they’re part of a wonderful Chocolate Orange Cupcake recipe that’s very much inspired by the wonderfully talented Hummingbird Bakery.
They are best made in a 12-hole Muffin Tin as it is much deeper than the standard tins, along with muffin cases instead of cupcake cases (due to the generous quantities of the batter!). The cupcakes are perfect to share with friends, family, even work colleagues in my case!
Enjoy them responsibly and try to share them out!
Makes 12 Large Cupcakes | 15 Minutes Prep | 20 Minutes Cooking
70g Unsalted Butter (at room temperature)
210g Caster Sugar
105g Soft Light Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1 tablespoon Orange Zest (finely grated)
255g Plain Flour
50g Cocoa Powder (buy the best you can afford)
2 teaspoons Baking Powder
1/4 teaspoon Salt
240ml Whole Milk
160g Unsalted Butter (we used Stork)
500g Icing Sugar
60g Cocoa Powder
75-100ml Whole Milk
2 teaspoons Orange Zest (finely grated)
Add the butter and both sugars to a large plastic bowl and combine until broken and fluffy using an electric whisk on a medium speed.
Add the eggs to the mixture one at a time, whisking in-between, then add the vanilla extract and orange zest.
Meanwhile pre-heat the oven to 180C for fan-assisted ovens (190C conventional).
Next sift into the mixture the plain flour, cocoa powder, salt and baking powder and continue whisking until combined.
Add the milk in three separate stages and continue beating until the batter is well mixed and smooth.
Pour the batter into a measuring/pouring jug to make it easier to distribute into the muffin cases. Add enough batter so that the cases are two thirds full.
Cook for 18-20 minutes. Try not to open the oven door before the 18 minute point.
Check they are ready by lightly pressing the sponge to see if they spring back. You can also check by carefully inserting a clean knife into the centre. If the knife comes out with no crumbs, they are ready.
Leave for a few minutes in the tray before moving onto a wire rack to fully cool (2-3 hours).
To make the frosting, combine the butter and sugar using a wooden spoon and then with your hands until you reach a crumb-like consistency. Add the cocoa powder and milk and combine for a few minutes using an electric whisk.
Finally add the orange zest and combine with the whisk for a few more seconds.
Divide the frosting evenly amongst the cupcakes using a palette knife and top with Terry’s Chocolate Orange Segments (and edible glitter if you fancy!).