Sticky Pinny

This is one of my standby cupcakes that I make time and time again. Chocolate and orange, in a cupcake. Winner! Unless you don’t like either – which is just weird?

Sometimes I feel that plain old chocolate can be, dare I say it, slightly boring and the hint of orange just adds another dimension. it’s tried and tested and just works!! The smell that comes off them is amazing too.

Topped with a chocolate orange segment and then some of those orange jelly decorations I think these look pretty, but not too girly.

I made these for a charity bake sale at work along side my creme egg cupcakes and they went down a treat – all had sold out by 10am! The whole bake sale itself raised £676 for Candle Lighters and matched funding means the total is £1352. Brilliant.

Give these a go – they’re easy peasy!

Chocolate Orange Cupcakes

For the Cakes
See my Devil’s Food Cake Recipe, divide the batter between muffin tins and bake at 180°C for approx 20 mins

For the Frosting
225g unsalted butter
250g icing sugar
1tsp vanilla extract
1 pinch salt
zest of 1 orange or 2 clementines if in season
175g good quality 70% dark chocolate

Method
Preheat the oven to to Gas Mark 4 / 160C (fan) / 180C.

To make the sponges, make up the devils food cake batter and divide into cupcake tins – cook for 20-25 mins for the standards sized cakes and about 10-12 minutes for the minis. Test with a cake tester – if it come out clean, they’re ready. Leave for a couple of minutes in the tines and then take out the cakes and leave to cool on a rack.

For the frosting, beat all of the ingredients bar the chocolate until smooth and fluffy. Melt the chocolate either in a microwave or bain marie and leave to cool slightly. Add the chocolate to the butter and sugar mix and beat well until shiny and fluffy. This may take a few minutes, but persevere!

Pipe or spoon onto the cooled cupcakes.

Eat and enjoy!