Double Chocolate Orange Cupcakes
These Double Chocolate Orange Cupcakes are a chocoholics dream! With real chocolate in both the sponge and the buttercream, and finished with an oven-dried slice of orange you’ll soon be making another batch of these yummy cupcakes.
Servings: 7 cupcakes
For the dried orange slices
For the cupcakes
- 50 g milk chocolate (2oz)
- 120 g butter softened (4½ oz)
- 120 g golden caster sugar (4½ oz)
- 1½ tsp orange extract
- 2 large eggs lightly beaten
- 100 g self-raising flour (4oz)
- 25 g cocoa powder (1oz)
- ½ tsp baking powder
- 1 – 2 tbsp milk
For the chocolate buttercream
- 100 g dark chocolate (4oz)
- 200 g butter softened (7oz)
- 300 g icing sugar (1½oz)
- 1 – 1½ tsp orange extract
To make the dried orange slices
Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½. Wash & dry the orange. Use a sharp knife to slice off the top and bottom ends of the orange. Discard them. Cut the orange into thin slices, about 2-3mm (1/8 in) thick. Gently remove any pips. Sit an oven-safe cooling rack in a large baking tray (or use a clean grill rack and pan). Arrange the orange slices on the rack.
Place the baking tray and cooling rack with the oranges on top in the centre of the oven. Bake for 90 – 120 minutes (dependant upon their thickness) to allow them to slowly dry out. Check them after 90 minutes. Remove from the oven when they’re dry and crisp. Set aside to cool.
To make the cupcakes
Increase the oven temperature to 190℃ (170℃ fan)/375°F/gas mark 5. Place the muffin sized cases into the muffin tray. Break the milk chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn’t touch the base of the pan. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool slightly
Beat the butter and sugar until very pale and fluffy. Add the orange extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition.
Sieve the flour, cocoa powder and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the milk and combine – you’re aiming for a nice dropping consistency. Then stir in the melted milk chocolate until just combined.
Fill the muffin cases about half to two-thirds full. Place the muffin tray in the centre of the oven and bake for 20 – 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and transfer to a cooling rack to cool.
To make the chocolate buttercream
Break the dark chocolate into small pieces and melt in the same way you melted the milk chocolate
Beat the butter until it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and mix until combined. Beat well. Add a little milk a teaspoon at a time and beat to create a creamy frosting. Add 1tsp of orange extract and mix to combine. Then add the melted chocolate and beat until combined. Taste. Add a little more orange extract as required, and mix to combine.
- 7 Muffin sized cupcake cases & muffin tin,
- Piping bag fitted with large star nozzle,
- Oven safe cooling rack & large tray OR grill pan & tray.
- Use blood orange, when in season for the extra tinge of colour otherwise use any small oranges.
- I used Valencian orange extract which has a really good flavour.
- A semi dark chocolate for the worsting about 54% cocoa solids works well in this recipe but if you enjoy a richer dark flavour you could use a chocolate with a higher cocoa solid.
Store in an airtight container in a cool place or the refrigerator for 3 – 4 days.
Serving: 1cupcake | Calories: 752kcal