If you like a good old Terry’s Chocolate Orange then these are the cupcakes for you! A chocolate orange sponge, topped with orange buttercream and orange chocolate ganache tastes like the chocolatey treat in cake form.
For this recipe we start at the end! The chocolate ganache needs time to set so it makes sense to make it first. You’ll need:
- 50ml double cream
- 50g Terry’s Chocolate Orange slices, and an extra 12 to decorate
Heat the cream over a low heat until bubbles start to appear. Chop the 50g of chocolate and put it in a bowl. Pour over the hot cream and leave for five minutes, then mix together. You should have a nice shiny sauce. Pop this in the fridge for an hour.
To make 12 cupcakes you’ll need:
- 135g butter/Stork
- 100g caster sugar
- 25g soft dark brown sugar
- 1 teaspoon black treacle
- 2 large eggs
- 110g self raising flour
- 15g cocoa powder
- 1 orange
- 1 tablespoon milk
Preheat the oven to 170C and pop some cupcake cases into tins.
In a bowl or freestanding mixer add the butter, sugars and treacle. Beat together for a good five minutes or so, until light and fluffy. Add the eggs one at a time, whisking well after each one. Sift in the flour and cocoa, along with the zest from the orange, and mix well. Finally add the milk and beat well until combined.
Spoon the mixture into the cupcake cases and bake for about 20 minutes, until they are springy to the touch and a wire comes out clean. (Top tip – if you don’t have a cake wire just use a strand of spaghetti instead, it works just as well!)
For the buttercream you’ll need:
- 150g butter
- 340g icing sugar
- 2 tablespoons milk
- 1/2 teaspoon orange flavouring
- orange colour
Beat the butter in a free standing mixer or with a handheld one for about 5 minutes, until pale and fluffy. Add the icing sugar in two stages, mixing well after each. Add the milk, orange flavour and colouring and beat for another few minutes until pale and fluffy. Have a taste, and if you think it’s not orangey enough add a few more drops of the flavouring.
Ice the cupcakes however you like. I used a piping bag with a round nozzle but dolloped on with a spatula would work well too.
The ganache should have set a bit by now – you’re looking for a spoonable consistency, nothing too runny. If it’s still too liquid, put it back in the fridge. If it’s too solid, pop it in the microwave for 10 seconds. Now you can pipe it onto the cakes – I went for a ‘splat’ effect. If you don’t have a piping bag then just spoon it on. All that’s left to do is top the cakes with chocolate orange segments.
And they’re done! Light, chocolately orange sponges, topped with a burst of orange buttercream, and smooth chocolate orange ganache. These smell great too!