Dark Choc & Orange Cupcakes

Following the cupcake extravaganza of a couple of weeks ago I’ve had a few recipe requests. Sorry, it’s taken me a while to pull myself together. I just had to spend 4 days in Paris (hardship!), host the Irish grandparents and then have big birthday celebrations for the resident 4 year old, so it’s been busy times. Anyway, here goes, knock yourself out!

Inspired by the Primrose Bakery

Makes 12

115g good quality dark chocolate
90g unsalted butter, at room temp
175g caster sugar, preferably golden
Grated zest and juice of 1 orange
2 large eggs
185g plain flour, sifted
½ teasp baking soda
½ teasp baking powder
½ teasp salt
1 tablesp milk, at room temp

Chocolate buttercream, to decorate

175g good quality dark chocolate
225g unsalted butter, at room temp
1 tablespoon milk
1 teasp good vanilla extract
250g icing sugar
Grated orange zest or other decoration

Pre-heat the oven to 160° C (fan)/180° C/ 350° F/gas mark 4 and place cupcake cases in a muffin tray.

Break the chocolate into pieces and melt in the microwave or in a bowl over simmering water.
In a large bowl cream the butter, sugar and orange zest until the mixture in pale and smooth, which should take 3-5 mins using an electric mixer. Add the eggs and beat again briefly.
Combine the flour, baking soda, baking powder and salt in a bowl.
Mix the milk and orange juice in a jug.
Add the chocolate to the creamed mixture and beat on a low speed until the mixture is just combined. Add 1/3 of the flour mix and beat until it comes together. Add 1/2 the juice/milk mix and beat again until the mixture comes together. Repeat until all the ingredients have been used.
Spoon the mixture into the cupcake cases, filling them about 2/3 full.
Bake in the oven for 28-30 mins.
Remove from the oven and leave in the tin for 10 mins before placing on a wire rack to cool.
Once they’ve cooled ice the cupcake with the buttercream.

To make the chocolate buttercream
Melt the chocolate  in the microwave or in a bowl over simmering water. Leave to cool slightly.
In a large bowl beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy. If it looks too runny keep beating.
Sprinkle with anything orangey like this or whatever tickles your fancy :)


  1. Donna
    Posted May 21, 2010 at 6:51 pm | Permalink | Reply

    Def gonna give these a go next week Kerry….they look and sound deliciosa! There were 2 full pages of cupcake sellers in this months Vogue…they are sooooooo still in!

  2. Posted May 22, 2010 at 12:03 pm | Permalink | Reply

    blooming yum.

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