Sorry for all the photos guys, I just couldn’t resist taking lots of snaps of these pretty cupcakes. I’m so pleased with how they turned out!
Funny story, so I actually baked these twice, but the first time around it was a complete disaster so as you can imagine I was very relieved that the second batch came out a whole lot better.
There’s something about this time of year that makes me think of chocolate orange so I thought I’d make some chocolate orange cupcakes as an ode to Autumn.
I decorated the majority with mini Terry’s Chocolate Orange segments and chocolate sprinkles but I also used edible eyes on a few for simple Halloween monsters and I love both designs so much! It just shows how swapping decorations can change the end result so drastically.
And as for how these taste? Before I started blogging I used to bake cupcakes all the time as I just adored piping and decorating them. But I don’t actually really like the taste of butter icing so I’d end up giving most of them away.
I don’t know whether my tastes have changed or if this recipe is just right but I’m a huge fan of how these taste, EVEN the butter icing. They’re so moreish and taste exactly like chocolate orange should, not too orangey, not too chocolatey, the balance is spot on.
For The Cakes:
100g plain flour
20g cocoa powder
140g golden caster sugar
40g unsalted butter, softened
120ml whole milk
1 tsp orange extract
1 1/2 tsp baking powder
a pinch of salt
1 egg
chocolate chips (optional)
For The Icing:
140g unsalted butter, softened
280g icing sugar, sifted
1-2 tbsp milk
orange food colouring
To decorate: mini Terry’s Chocolate Orange segments, chocolate sprinkles and edible eyes
60 mins | 12 cakes
1. Preheat the oven to 190°C/ fan 170°C/ gas 5.
2. Line a 12-hole muffin tin with cupcake cases.
3. Weigh the flour, cocoa powder, sugar, baking powder, salt and butter into a large bowl and beat until you get a sandy consistency and everything is combined.
4. In a separate bowl whisk the milk, egg, and orange extract together.
5. Pour the milk mixture into the flour mixture and beat to combine, then add the chocolate chips and continue to mix.
6. Spoon the cupcake mix into the cases, filling them just over half way.
7. Bake for 20-25 minutes until a skewer comes out clean.
6. Cool on a wire rack.
7. For the icing, beat the butter and icing sugar until pale and completely combined.
8. Add the orange extract and orange food colouring to your icing mixture and beat.
9. Decorate with mini Terry’s Chocolate Orange and chocolate sprinkles or edible eyes for simple Halloween monster cupcakes!
Have you been baking any treats for Halloween? What do you think of my chocolate orange cupcakes?
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