Marbled Chocolate Orange Cupcakes
A softly marbled vanilla and chocolate orange sponge, a rich chocolate orange ganache filling and a simple vanilla buttercream frosting, make these cupcakes feel a little bit special while still being easy to make.
Servings: 9
Equipment
- cupcake tray
- cupcake cases
- Electric hand whisk
- piping bag
- Piping Nozzle (I used a star shape)
Ingredients
For the chocolate orange ganache
- 120 ml cream (4floz) either single or double
- 1 whole Terry's Chocolate Orange 157g (I used the milk chocolate version)
For the sponge mixture
- 150 g butter (5oz)softened
- 150 g golden caster sugar
- 3 large eggs beaten
- 2 tablespoon milk
- ½ teaspoon vanilla extract
- 125 g self raising flour Divide into 75g (3oz) and 50g (2oz) portions
- ½ teaspoon orange extract
- 2 tablespoons cocoa powder
For the buttercream
- 150 g butter (5oz) softened
- 300 g Icing Sugar (10oz)
- 1 tablespoon milk
- ½ teaspoon vanilla extract
For the chocolate orange drizzle
- 7 Terry's Chocolate Orange Segments I used the milk chocolate version
- 1 - 2 tablespoon milk
For the orange segment decoration
- 9 Terry's Chocolate Orange Segments I used the milk chocolate version
Instructions
To make the chocolate ganache.
- Pour 120ml cream into a pan and set over a medium heat and heat until the cream is just simmering but avoid letting it boil. Meanwhile, break the segments from one whole chocolate orange into small pieces and place in a bowl. Pour the heated cream over the chocolate and stir until the chocolate is melted and forms a smooth ganache. Set aside to cool and firm up.
To make the cupcakes
- Pre-heat the oven to 190c / Fan 170c / Gas 5. Place the paper muffin cases into the muffin tray.
- Beat 150g butter and 150g sugar together until pale and fluffy. Gradually add the beaten egg a little at a time, beating well after each addition.
- Place half of the mixture into a second bowl. Add 1 tablespoon milk and ½ teaspoon vanilla extract to one of the bowls and beat well. Then sieve 75g flour into the bowl and gently fold in using a large metal spoon or spatula. This is the vanilla sponge.
- Add a tablespoon of milk and ½ teaspoon orange extract to the second bowl and beat to combine. Sift in 75g flour and 2 tablespoons cocoa powder and fold in to make the chocolate sponge.
- Place half a teaspoon of the vanilla batter into the paper case followed by half a teaspoon of chocolate orange batter. Continue filling the case alternating between the two batters until the paper cases are around half to two-thirds full. Repeat to fill the other cases.
- Run the handle of a teaspoon through the two batters to ripple. Avoid over-mixing. Bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Fill the cupcakes with chocolate orange ganache.
- Once the cakes are completely cold and the ganache has firmed up, take a sharp knife and cut a circle out of the top of each cake about 1cm (½in) from the edge. Set the sponge tops aside. Scrape out a little more of the spongeto make a slightly deeper hole. Use a teaspoon to place some thickened chocolate orange ganache into the cupcake's hollow. Replace the sponge tops.
To make the vanilla buttercream.
- Beat 150g butter until very soft Add half of the 300g icing sugar Beat slowly until combined. Add the remaining icing sugar and beat until soft and creamy. Add one tablespoon milk and ½ teaspoon vanilla extract and beat again.
- Spoon the mixture into a piping bag fitted with a star nozzle. Pipe a swirl of the vanilla buttercream frosting onto the top of each cupcake.
To make the chocolate orange drizzle.
- Break up the chocolate orange segments into pieces and place in a heat proof bowl, melt over a pan of hot water or in the microwave.
- Add a tablespoon of milk to the melted chocolate. Stir the mixture thoroughly, it will seem as though the chocolate is seizing but thorough stirring will bring it back to being smooth and glossy. Add a little more milk as necessary, you're aiming for the chocolate to drizzle nicely from the spoon but without being too runny.
To finish the cupcakes.
- Use a teaspoon to drizzle some of the chocolate over the buttercream frosting, then place a chocolate orange segment into the top of each cupcake. Enjoy!
Notes
Cooks Tips
- The ganache can take a couple of hours to firm up sufficiently. To speed this up simply cover the cooled ganache and place in the fridge for about 30 - 60 minutes until it is firm enough to spoon into the cupcakes.
- If you have any ganache remaining after filling the cupcake hollows, consider using the remnants to make a few homemade truffles.