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Terry's Chocolate Orange Cupcakes

Prep Time15 mins
Cook Time20 mins
Author: Baking with Granny

Ingredients

For the Cupcakes

  • 100 g Plain Flour
  • 20 g Cocoa Powder
  • 140 g Caster Sugar
  • 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.