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.
Servings: 12 Servings
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.