Terry’s Chocolate Orange Cupcakes

It’s acceptable to start getting excited about Christmas now, right? Well, how about a Christmas-style recipe that can be enjoyed all year round – that’s definitely ok, yeah? Ok, good. Here I present to you the moistest cupcakes in the best flavour combination you could ever hope for: Terry’s Chocolate Orange cupcakes!

Although not strictly Christmas-y, there’s no denying that Terrys Chocolate Orang is best loved in the month of December. It’s the perfect stocking filler and one gift that would always be found lying about the house on Boxing Day. And sure, it’s not to everyone’s taste, but I, for one, cannot get enough of the stuff!

This recipe is super tasty, just like the real deal. A moist cupcake, topped with super sweet icing and a wedge of chocolate orange on top just to finish it off. These Terry’s Chocolate Orange cupcakes are the perfect gift for any guests over the festive time, or are ideal for giving to teachers, carers or colleagues if you don’t eat them all first.

Because remember, they’re not Terry’s, they’re mine!

More Cupcakes Recipes You’ll Love:

• Caramac Cupcakes
• Traditional Butterfly Cakes
• Zesty Lemon Cupcakes
• The Best Banana Cupcakes

Terry’s Chocolate Orange Cupcakes

PRINT RECIPE

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

INGREDIENTS

For the Cupcakes

• 100 g Plain Flour
• 20 g Cocoa Powder
• 140 g Caster Sugar
• 1½ tsp Baking Powder
• Pinch of Salt
• 40 g Unsalted Butter at room temperature
• 120 ml Whole Milk
• 1 Egg at room temperature
• Zest of 1 Orange

For the Icing

• 400 g Icing Sugar
• 100 Unsalted Butter
• 1 tbsp Golden Syrup
• 1 tsp Orange Extract
• Orange Food Colouring Gel

INSTRUCTIONS

For the Cupcakes

• Pre-heat your oven to 170°c and line a six hole muffin tray with your muffin cases. Muffin cases make for much better cupcakes but if you want smaller cakes (say-what?!) you can use standard cupcake cases but you’ll need to use more in total.
• Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix on a medium speed until you get a sandy consistency.
• In a separate bowl whisk the egg, milk & orange zest before gradually adding it to the flour mixture, a little at a time.
• Once both mixture are just combined (cupcakes don’t need much mixing, so be gentle) use an ice cream scoop to fill the cases 2/3 full.
• Bake for around 20 minutes until a skewer inserted comes out clean.

For the Icing

• Mix the icing sugar & butter in a large bowl on a medium speed. Once combined add the golden sugar & orange extract.
• (Optional) Add the orange food colouring gel to make the desired colour.
• Pipe on your cooled cupcakes & finish with a wedge of Terry’s Chocolate Orange. I used the miniature ones but the normal sized ones will be just as good.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.

Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

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