Sweet Chocolate Orange Cupcakes with chocolate buttercream icing and decorated with autumnal fondant pumpkins and leaves.
I absolutely love walking on a dry, cold day when all the leaves have fallen from the trees and they make that crunchy sound under your shoes! The colours are beautiful, and the air starts to seem so much fresher than it did in summer.
On another note, once the kids go back to school in September, suddenly Halloween arrives, bonfire night… and we all know what happens next!
I can’t think of a better way to celebrate October, than with these Autumn Pumkin, Chocolate Orange Cupcakes!
they are so easy to make, and are of course, DELICIOUS.
I thought about making actual pumpkin cupcakes, but I decided against it for the simple fact that if you are making these for Halloween parties for children, I can pretty much guarantee just about all kids would choose chocolate orange over pumpkin cupcakes! Maybe I’m wrong, let me know in the comments if you would like to see how to make actual pumpkin cupcakes!
Here’s how I made my Autumn Cupcakes
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Ingredients (makes 12 Autumn Cupcakes)
- 5oz caster sugar
- 5oz margarine
- 4oz Self raising flour
- 2 eggs
- 2 tablespoons cocoa powder
- Orange flavouring
- 14 oz icing sugar
- 7 oz butter
- 2bsp cocoa powder
- 1 tsp orange flavouring (optional)
- orange ‘ready to roll’ icing
- black ‘ready to roll icing
- green ‘ready to roll icing
- red ‘ready to roll icing
- yellow ‘ready to roll icing
- gold hundreds and thousands (optional)
What you’ll need to make these Autumn Cupcakes
12 Cupcake Cases
Wire Cooling Rack
Large Drop Flower Nozzle
This set contains all the cutters and tools you will need for this design, plus more.
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.
- Firstly, place the butter/margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- 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.
- Add orange flavouring and mix.
- 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.
- Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Add the cocoa powder and mix until combined.
- Place the icing in a piping bag with a drop flower nozzle.
- Place the nozzle on the outside of the Cupcake, squeeze until a small amount of icing comes out, and release. This should leave a flower-like shape of icing. Repeat until the whole area is covered. Test on a piece of greaseproof paper first.
- Leave the iced cupcakes to the side while you go on to the next step.
- Take the orange icing and make 12 balls by rolling each one in your hands until smooth.
- Use a small ball tool to press a hole in the top of each ball.
- Next, use the small ball tool to draw 8 verticals lines evenly spaced, to create the pumpkin shape as photographed.
- Take the black icing and make a very thin roll by rolling between your hands. Use a blade tool or knife to cut into 12 pieces. With each piece, point one end and place the other end in the hole in the pumkin to create the stork. You can press it in with a ball tool to keep it in place.
- Now use the leaf cutter to make leaves out of the yellow, red and green leaves. Make enough to place 2-3 of each colour on each of the cupcakes.
- Do the same with the flower cutter.
- Sprinkle some gold hundreds and thousands on top of the cupcakes and place a pumpkin on the top of each.
- Randomly place the coloured leaves around the outside of the pumpkins, so that they appear to be sticking out of the icing, as photographed.
- Finally, place the flowers around the outside underneath the leaves.
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If you liked this Autumn Cupcakes recipe, you might also like my Gingerbread and Caramel Cupcakes recipe. Click here to read it.