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Easy Terry's chocolate orange cupcakes with an orange buttercream. Recipe using orange extract.

Chocolate Orange Cupcakes

Kachina @ Sweet Mouth Joy
These easy chocolate orange cupcakes are made of a moist chocolate orange sponge, topped with a generous orange buttercream swirl and a piece of Terry's chocolate orange slice to decorate.

Rate this recipe here:

4.13 from 8 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Fusion
Servings 14 cupcakes

Ingredients
 

Chocolate Orange Cupcakes:

  • 125 ml (½ cups) vegetable oil (or sunflower or canola oil)
  • 2 eggs
  • 325 g (1 ½ cups) caster sugar (golden or white)
  • 200 ml (¾ cups) milk (whole or semi-skimmed)
  • 1 teaspoon orange extract
  • 85 g (1 cups) cocoa powder
  • 200 g (1 ⅔ cups) plain / all-purpose flour (see notes for self-raising flour swap)
  • 3 ½ teaspoon baking powder
  • 125 ml (½ cups) hot coffee (or 2 teaspoon instant coffee dissolved in 125ml hot water)

Orange Buttercream:

  • 140 g ( cups) unsalted butter (room temp.)
  • 280 g (2 ⅓ cups) icing sugar (confectioners sugar)
  • 1 tablespoon milk (optional depending on consistency)
  • 1 teaspoon orange extract
  • A few drops orange food colouring (optional)

Decorations:

  • 7 slices Terry’s chocolate orange (optional, half a slice per cupcake)
  • 75 g (½ cups) milk chocolate (optional, melted to drizzle)

Instructions
 

Chocolate Orange Cupcakes:

  • Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
  • In a mixing bowl, beat the eggs, oil, sugar, milk and orange extract together until fully combined.
  • In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together.
  • Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.
  • Gradually add the hot coffee to the mixture, stirring as you pour until just combined. The sponge mix will be quite liquid.
  • Divide the mixture evenly between the cupcake cases in the muffin tin and bake for 15-20mins until risen and springy to the touch. Allow the cupcakes to cool on a wire rack while you make the buttercream.

Orange Buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Add in the milk, orange extract and a few drops of orange food colouring (optional), mixing until smooth.

Assembly and Decoration:

  • Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a large star nozzle and pipe large swirls onto each cupcake.
  • If using, break the Terry’s chocolate orange slices in half before placing one half into the side of the buttercream swirl for each cupcake.
  • If using a chocolate drizzle to decorate, melt your chocolate in the microwave (30 secs at a time) and add this to a piping bag with a small round nozzle (or a food bag and cut off the bottom corner). Drizzle this over your cupcakes then enjoy!

Notes

  • You can swap the plain / all-purpose flour in this recipe for the same amount of self-raising flour and reduce the baking powder by 2 teaspoon Scale this up as needed for a larger batch size.

Nutrition

Calories: 447kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 46mg | Sodium: 72mg | Potassium: 167mg | Fiber: 3g | Sugar: 48g | Vitamin A: 307IU | Calcium: 63mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Buttercream, Chocolate, Cupcakes, Orange
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