Easter Chocolate Orange Cupcakes
These Chocolate Orange Cupcakes have a chocolate orange flavoured cupcake with Terry’s Chocolate Orange chunks, a chocolate orange buttercream, and a chocolate drizzle decorated with Terry’s Chocolate Orange Easter Eggs.
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Chocolate Orange Cupcakes
I must admit I am a recent convert to Chocolate Orange. I know, I know. But to me, chocolate oranges are something I always eat at Christmas and not really at any other time during the year.
However, Terry’s recently brought out a Chocolate Orange Cream Filled Egg, and I am obsessed. So I had to bake something with them.
I went with a Chocolate Orange Cupcake because cupcakes are so quick and easy to bake, especially if you are a beginner baker.
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These Chocolate Orange Cupcakes are topped with Terry’s Chocolate Orange Cream Filled Eggs as well as their Mini Eggs. They also have Chocolate Orange chunks in the cupcakes and the buttercream is made using Chocolate Orange too.
I don’t have any Chocolate Orange recipes on my blog so I wanted to pack as much Chocolate Orange into these cupcakes as was humanly possible. For the chunks in the cupcake and the buttercream, you can use a traditional Terry’s Chocolate Orange or the Chocolate Orange Bars.
Baking Cups
Whenever I make cupcakes, I always use these Baking Cups from Iced Jems. They come in so many different colours and designs. I really wanted to go with an orange polka dot design for these cupcakes, but I didn’t have any left, so I went with black polka dots instead.
Baking
The cupcakes need to be baked for 15-20 minutes. This, of course, though is depending on your oven. I would keep an eye on them from around 15 minutes and adjust the baking time, if needed, depending on your oven. Remember though, don’t open the oven door or your cupcakes will deflate.
You will know the cupcakes are baked when they spring back when you touch them. Just gently press down in the centre of your cupcake. If it returns to its original shape when you remove your finger, then the cupcakes are ready.
You could also use a cake tester or a cake skewer. Test the centre of the cupcakes and if the skewer comes out clean the cupcakes are ready. Just remember that because of the chocolate chunks you might get a little melted chocolate on your skewer.
Chocolate Orange Buttercream
For the chocolate orange buttercream, I started by beating together the butter and icing sugar. When it comes to buttercream you MUST use unsalted butter. The type that normally comes in a 250g block wrapped in foil, rather than a baking spread like Stork. If you use a baking spread the buttercream will be too soft and won’t hold its shape when it is piped.
I melted the Chocolate Orange and added it to my buttercream. The chocolate does need to have cooled slightly before you add it to the butter and icing sugar mixture. Otherwise, you risk melting the butter or splitting the buttercream if it is too hot.
If you find that the buttercream is too thick you can either add a tablespoon of milk or a tablespoon of boiling water. I always use milk but this is just my preference. Once I have added the milk mix the buttercream again and repeat until it reaches the desired consistency.
I piped the buttercream onto the top of my cupcakes. I used these piping bags and my favourite 2D piping tip.
Chocolate Drizzle and Decoration
When it came to decorating these cupcakes I just felt like they needed something more. So I went with a chocolate drizzle. You can use any type of chocolate you fancy, I had some leftover dark chocolate from another recipe so I used this, but you could melt down some more Terry’s Chocolate Orange and drizzle this over, or use milk or white chocolate instead.
I decided to decorate these cupcakes with both Terry’s Chocolate Orange Mini Eggs and Terry’s Chocolate Orange Cream Filled Eggs. The Cream filled eggs I split them in half using a warm knife and added half an egg to each cupcake. For the other six cupcakes, I added three Mini Eggs to each, the equivalent of one packet.
Alternatives
You don’t need to add the chunks of chocolate orange to the cupcakes if you don’t want to. You could leave them out and just make a chocolate cupcake. Or you could add 1tsp of orange extract to the mixture.
Also, you could just add cocoa powder to the icing sugar instead of the melted chocolate orange. Just replace 50g of icing sugar with cocoa powder to make a chocolate buttercream.
I used dark chocolate drizzled over the top of the cupcakes but you could use milk, dark or a chocolate orange instead.
Equipment
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Easter Chocolate Orange Cupcakes
Ingredients
For the Easter Chocolate Orange Cupcakes
- 150 g Unsalted Butter or Baking Spread
- 150 g Light Brown Sugar
- 100 g Self-Raising Flour
- 50 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 50 ml Whole Milk
- 150 g Terry's Chocolate Orange
For the Chocolate Orange Buttercream
- 150 g Terry's Chocolate Orange (melted)
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 2-3 tbsp Whole Milk (optional)
For the Decoration
- 50 g Dark Chocolate (melted)
- 3 Terry's Chocolate Orange Creme Filled Eggs
- Terry's Mini Chocolate Orange Eggs
Instructions
To Make the Easter Chocolate Orange Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the flour, cocoa powder, eggs, baking powder and milk and beat until combined.
- Cut the Terry's Chocolate Orange into chunks and add to the cupcake mixture. Fold through until evenly distributed.
- Split the mixture into the cupcake liners and bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Chocolate Orange Buttercream
- Melt the Terry's Chocolate Orange in a heatproof bowl in the microwave in 20-second bursts and leave to cool slighly.
- Beat the butter in a large bowl for a few minutes until soft. Gradually add in the icing sugar and beat until combined and smooth.
- Add the chocolate orange to the buttercream and beat until completely combined and smooth.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
To Decorate
- Melt the dark chocolate in a heatproof bowl in the microwave in 20-second bursts until completely melted and smooth.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes.
- Drizzle over the melted chocolate and finish by decorating with Terry's Chocolate Orange Easter chocolates.
Notes
- These Easter Chocolate Orange Cupcakes will last 3+ days in an airtight container.
- I used these Baking Cups.
- The baking time is a guide and is totally dependent on your oven. If you are unsure about your oven temperature then you can use an oven thermometer.
- You don’t need to add the chunks of chocolate orange to the cupcakes if you don’t want to. You could leave them out and just make a chocolate cupcake. Or you could add 1 tsp of orange extract to the mixture.