If there’s a way to improve a double chocolate cupcake it surely has to be with the addition of orange to make Double Chocolate Orange Cupcakes!
These little beauties definitely taste as good as they look with real chocolate used in both the cupcake batter and buttercream frosting, along with a drop or two of orange extract to enhance the chocolate flavour.
The use of real chocolate in these Double Chocolate Orange Cupcakes plays an important role. It helps to keep the cupcakes moist (cakes often turn out dry when cocoa powder alone is used) and the chocolate buttercream frosting super silky. And of course lets not forget about how delicious actual chocolate is!
The crowning glory, perched within the silky chocolate buttercream frosting, is a slice of oven dried orange. Their presence is two fold. Not only does it add to the cupcakes’ aesthetics making them incredibly inviting and eye catching, but as they’re completely edible (assuming there are no pips in the slices!), they add a wonderful concentrated hit of real orange flavour.
How to make dried orange slices.
Making your own dried orange slices is incredibly easy. It’s simply a case of cutting the washed orange into thin slices, and baking them slowly on a grill pan or oven safe cooling rack which allows the heat of the oven to completely circulate around the whole orange slice. This means that the orange slices dry out evenly without the need to flip them over. Of course you could place the orange slices directly onto a baking tray, but this will increase the baking time.
The dried orange slices taste seriously amazing (though I must admit that my parents were less enthusiastic about the slices finding the orange peel a little difficult to chew) with a wonderfully concentrated flavour of orange coming through with each bite. If you were to try these Double Chocolate Orange Cupcakes I really would encourage you to prepare some extra slices of dried orange, to be kept in an air tight container ready for those impromptu snacks, or even to be enjoyed with a yogurt or added to some breakfast granola.
The observant amongst you may have noticed the red tinges to our orange slices. Having been sold on the flavour and charm of blood oranges a few short weeks ago when I made our Blood Orange & Chocolate Upside Down Cake we’ve been buying them at every opportunity. The blood orange season is very short, which does make these oranges even more special. If you’re not able to get hold of any blood oranges, or if they’re out of season, just use which ever orange variety you’re able to source.
So, here’s how to make Double Chocolate Orange Cupcakes.
Hands on time: 30 mins Bake time: 1 hour 50 mins – 2 hour 23 minutes Yield: 7 Cupcakes
7 Muffin sized cupcake cases & muffin tin,
Piping bag fitted with large star nozzle,
Oven safe cooling rack & large tray OR grill pan & tray.
For the Dried Orange Slice
- 1 Orange (see notes c & d below)
For the Cupcake Batter
- 50g Milk Chocolate
- 120g Butter, unsalted & softened
- 60g Caster Sugar
- 60g Golden Caster Sugar
- small pinch of Salt
- 1.5 tsp Orange Extract (see note e below)
- 2 Eggs, large, lightly beaten (see notes a & b below)
- 90g SR Flour
- 30g Cocoa Powder
- 0.5 tsp Baking Powder
- 1 – 2 tbsp Milk
For the Chocolate Buttercream Frosting
- 100g Dark Chocolate (See note f below)
- 200g Butter, unsalted & softened
- 300g Icing Sugar
- 1 – 1.5tsp Orange Extract (see note e below)
- Sprinkles (optional)
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, eggs and flour/cocoa mix. Simply weigh the butter, and sugar to the same weight as the eggs. The total weight of the flour & cocoa should also match that of the eggs. The flour will be 3/4s of the weight and the cocoa will make up the difference. Of course the value may be slightly different to the 120g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) We used a blood orange, but if you’re unable to source those or if they’re out of season, any orange will work well. d) Consider preparing extra slices of oven dried orange to enjoy as a healthy snack, with yogurt or added to granola. Store in an air tight container. e) We used Valencian Orange Extract which we sourced from our local Sainsburys supermarket. f) We used semi dark chocolate with 54% cocoa. A darker chocolate would be good too.
This post has been shared with:
We Should Cocoa hosted by Choclette over at Tin & Thyme