I think oranges are THE most Christmassy fruit – whether it’s the smell of them drying in the oven, tangerines in the bottom of your stocking or eating a Terry’s chocolate orange on Christmas morning, something about them just screams Christmas. These cupcakes are amazingly fudgey, but because they don’t use the creaming method, but instead rely on baking powder for their rise, they are really light at the same time.
If you have any chocolate orange left over after the festive season (although let’s be real, when does that ever happen?!) you could decorate these cupcakes with segments, or go all out for Christmas and sprinkle on a bit of edible glitter!
Chocolate orange cupcakes:
For the cakes:
- 200g plain flour
- 3 tsp baking powder
- 280g caster sugar
- 80g butter
- 40g cocoa powder
- 2 eggs
- 240ml milk
- 1 tsp vanilla extract
- zest 1/2 orange
For the icing:
- 150g softened butter
- 300g icing sugar, sifted
- 30g cocoa powder
- zest 1/2 orange
- juice 1 orange
- zest 1 orange, pared or coarsely grated, to decorate
Cupcake tin, lined with 12 Christmassy cupcake cases
- Heat your oven to 180°C
- For the cakes, put the flour, baking powder, sugar and cocoa powder into a large bowl, then add the butter and rub it in until you get fine breadcrumbs.
- Beat the eggs, milk, orange zest and vanilla together, then pour into the bowl and stir well until you have a smooth, thick mixture.
- Spoon the mixture into the cupcake cases: you want to fill them about 2/3 full.
- Pop the cakes in the oven for 18-20 minutes, until they are risen and spring back when you touch them. Leave to cool on a cooling rack until they are completely cold.
- While the cakes are cooling, make the icing. Put the butter in a bowl and beat until smooth. Add the icing sugar, cocoa powder and orange zest and continue beating until you have a combined icing. Add the orange juice and beat again until the icing is spreadable.
- When the cakes have cooled, spread the icing on and decorate with the orange zest (or glitter, I mean it is Christmas…!)