I made these for a special order for a Bridge Club dinner. The flavours of classic chocolate and orange are so fitting for this time of year. I have been informed that they went down a storm so I will be making them again.
Chocolate Orange Cupcakes
For the Cupcakes
- 70g unsalted butter, softened
- 170g plain flour
- 210g caster sugar
- 50g cocoa powder
- 1 tbsp baking powder
- 1 sachet of Dr.Oetker Finesse Orange or use the grated rind of 1 unwaxed orange
- ½ tsp salt
- 210ml full fat milk
- 2 large eggs
- 2 tbsp orange liqueur
For the filling
- 100g orange curd
For the Frosting
- 3 large egg whites (about 120ml)
- 250g caster sugar
- pinch of salt
- 1 tbsp orange liqueur
- 300g unsalted butter, softened and cut into cubes
For the decoration
- 70g dark chocolate
- Orange glitter (optional)
- Preheat the oven to 170C/150C fan. Line a 12-hole muffin tin with paper liners.
- To make the cakes, in a large bowl with an electric hand whisk or in a freestanding mixer, mix together the butter, flour, sugar, baking powder, salt and the sachet of Dr.Oetker Finesse Orange until crumb like in texture.
- In a separate bowl, beat together the milk, eggs and orange liqueur.
- With the mixer on a low speed and working in thirds, slowly add the wet ingredients to the dry making sure that everything is well incorporated after each addition. Continue to beat the mixture until very smooth and thick.
- Divide the mixture between the paper cases filling them about 2/3 full.
- Bake the cupcakes in the preheated oven for about 20 – 25 minutes until the cakes are well risen and a toothpick inserted into the middle comes out clean.
- Leave the cupcakes to cool in the tin for 5 minutes before removing them from the tin to cool completely on a wire rack.
- Once cooled and using an apple corer, remove a centre plug from each cupcake. Fill the holes with a tsp of orange curd and replace some of the removed cake to cover the curd.
- To make the Frosting, place the egg whites into a large heatproof bowl and suspend the bowl over a saucepan of barely simmering water. Be careful not to let the bowl touch the water. Add the sugar and using an electric hand whisk, whisk the mixture until hot to the touch and a sugar thermometer reads 60C. Remove form the heat and continue whisking the mixture until it becomes thick and glossy then whisk in the orange liqueur.
- Slowly add the butter cubes whisking all the time. Don’t worry if the mixture seems to collapse. Continue whisking on full speed until fully combined and you have a fluffy buttercream.
- Spoon the butter cream into a piping bag fitted with a large star nozzle and pipe onto each cake. Refrigerate the cakes for 10 minutes.
- Melt the chocolate in a bowl over a saucepan of barely simmering water. Once melted and smooth let it cool then pour into a piping bag and pipe a little over each of the cakes. Sprinkle with the orange glitter.
Tip: Any left over icing can be frozen in a freezer box and kept for up to 1 month. Let it to defrost and come to room temperature before whisking it back up to its former glory.