Everyone loves a chocolate orange in their stocking at Christmas, so I’ve concocted these rich chocolate orange cupcakes as a baked alternative. Orange spiked chocolate sponge topped with a smooth cream cheese frosting- what’s not to like!?
To make these Christmas treats you’ll need: 80g butter, 200g caster sugar, 100g soft brown sugar, 2 eggs, a couple of drops of vanilla extract, 240 ml milk, the zest of one orange, 250g plain flour, 50g cocoa powder, pinch salt and 1tbsp baking powder (Makes 12)
First of all, line a muffin tray with cupcake cases and preheat the oven to 190c (fan).
Cream your butter and sugars together until fluffy, then sift in your plain flour, cocoa powder, baking powder and salt.
In a jug, whisk together the eggs, vanilla, milk and orange zest then add to the bowl in three additions, carefully mixing between each.
Separate the mix between your cases and bake for 20-25 minutes. Remove from the oven and leave to cool.
For the topping you will need: 600g icing sugar, 50g butter, 250g cream cheese, 60g cocoa powder and 2tbsp orange zest.
Mix together your icing sugar, cocoa powder and butter until a crumb-like mix has formed, then add your cream cheese in three additions, mixing vigorously between each. Stir in the zest and use a piping bag to neatly top your cooled sponges (or just spread over with a palette knife, if you like).
Decorate as you wish, I’ve used a little reserved orange zest, some chocolate swirls I set in the fridge, and a Christmassy flourish of glitter!