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Chocolate Orange cupcakes WEB

Chocolate orange cupcakes

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2.877 stars based on 48 ratings

Why not indulge yourself with these delicious chocolate orange cupcakes. A classic flavour combination that never fails to satisfy your tastebuds.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • 40g 1½ oz Cocoa powder
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 40g 1½ oz Butter (unsalted) softened
  • 1tsp 1tsp Salt
  • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  • 1½tsp 1 .5tsp Baking powder
  • 1 1 Egg(s) (free range)
  • 120ml 4⅛ fl oz Milk (whole)

For the buttercream

  • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 25g 1 oz Cocoa powder
  • 15ml ½ fl oz Warm water
  • 100g 3½ oz Butter (unsalted) softened
  • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  • 1 1 Orange zest

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C, gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. Classic mode Step 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, cocoa powder, baking powder and salt on a low speed until it is the texture of breadcrumbs.

    Ingredients for this step

    • 40g 1½ oz Butter (unsalted) softened
    • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
    • 40g 1½ oz Cocoa powder
    • 1½tsp 1 .5tsp Baking powder
    • 1tsp 1tsp Salt
  3. Classic mode Step 3

    Put the egg in a jug and whisk by hand. Add the milk and orange extract and mix together.

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 120ml 4⅛ fl oz Milk (whole)
    • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  4. Classic mode Step 4

    Pour the milk mixture into the dry ingredients & mix on low speed, gradually increasing to a medium speed until the consistency becomes smooth & thick.

  5. Classic mode Step 5

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 20-25 minutes or until risen and springy to the touch.

  6. Classic mode Step 6

    Leave to cool slightly and then place on a wire rack.

  7. Classic mode Step 7

    To make the buttercream mix the icing sugar, cocoa and water by hand to form a paste, then add the butter, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add the orange extract and continue to mix.

    Ingredients for this step

    • 100g 3½ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 15ml ½ fl oz Warm water
    • 25g 1 oz Cocoa powder
    • 100g 3½ oz Butter (unsalted) softened
    • ½tsp .5tsp Orange extract (we use Nielsen-Massey) Orange extract
  8. Classic mode Step 8

    Fill a piping bag with the chocolate buttercream and pipe on top of the cooled cupcakes to decorate. To finish lightly grate some orange zest on top of the cupcakes or use chocolate decorations.

    Ingredients for this step

    • 1 1 Orange zest