Terrys Chocolate Orange Cupcakes
Chocolate Orange Cupcakes topped with orange flavoured buttercream icing and completed with a segment of Terry’s Chocolate Orange
If you’re bored of making plain or chocolate buns but have never experimented with different flavours, this is a perfect way to start!
Its so basic, and yet so affective!
Plain orange cake/cupcakes are nice, but when you say, “Terrys chocolate orange cupcakes” that is what makes everyone go “ohhhhhhhhhhhh”, and they suddenly have to compose themselves after having a bit of a moment.
And yet, all you have to change to your basic chocolate cupcake recipe, is add some orange flavouring, orange food colouring and a segment of Terrys chocolate orange!
Voila! You have a completely new recipe – another one to tick of your list, another string to your bow, another trick up your sleeve, another… ok, I think you get it.
Here’s how I made my Terry’s Chocolate Orange Cupcakes
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Ingredients (makes 12 Terry’s chocolate Orange Cupcakes)
- 5oz caster sugar
- 5oz margarine
- 4oz Self raising flour
- 2 eggs
- 2 tablespoons cocoa powder
- Orange flavouring
- 600g icing sugar
- 300g butter
- Terry’s chocolate orange (12 segments)
- Orange food colouring gel – my favourite is dr oetkers extra strong, which I have linked for you below.
- 1 tsp orange flavouring (optional)
What you’ll need to make these Terry’s Chocolate Orange Cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 170 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
1. Place margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
Tip – only mix each item in for as long as you need too, being careful not to over beat your mixture.
2. Add eggs and continue to mix until combined.
3. Add flour and continue to mix until combined.
4. Add cocoa powder and continue to mix. Dr oetkers dark cocoa powder sachets have the perfect amount in one sachet, and I personally find that the depth of the chocolate is ideal for combining with the orange.
5. Add orange flavouring and mix.
6. Bake for approximately 20-25 minutes.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
1. Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
Tip – you can add some orange flavouring if you want to, or it is also enough without , it isn’t entirely your choice.
2. Add orange food colouring gel and mix. Keep adding and mixing until you get the colour depth you want.
3. Place the icing in a piping bag with a drop flower nozzle.
Tip – I prefer a larger nozzle for this particular swirl so I used the JEM no1 B drop flower nozzle, and the mason cash 45cm piping bag which I have linked in the ‘what you’ll need’ section above.
4. From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
5. Applying pressure downwards on the piping bag, ice the cupcake from the outside in, using 3 circular motions until it all meets in the middle.
6. When you have completed your icing swirl, stop applying pressure and drop it down before lifting away.
7. Complete by placing a segment of Terry’s chocolate orange on the top, pressing it into the centre of your icing swirl, as pictured.
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If you liked this Terry’s Chocolate Orange Cupcakes Recipe, you may also like my Terry’s Chocolate Orange Cake recipe. Click here to read it.