If you follow this site more or less regularly, you already know that I love small desserts… I love the fact that they are (almost) guilt free and even more I love the fact that you can eat 2 or 3 different desserts for the calories of a single big one. You see, I love to taste and hate to choose! So, the more I can try, the merrier I am! Today I want to share with you the recipe for some chocolate mini cupcakes, topped with a delicious orange flavoured butter-cream and decorated with candied orange zest. Divine. I think chocolate and orange make one of the best flavour combinations EVER! And don’t they look pretty? Perfect for a classy tea party or a more informal get together. Enjoy them with a hot cup of tea and click here, here and here for more mini cupcakes ideas !
Chocolate and Orange Mini Cupcakes
The recipe for yummy and pretty tea time treats: Chocolate and Orange Mini Cupcakes.
- 188 gms – 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 gms – 4 oz. unsalted butter at room temperature
- 125 gms – 1 cup + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- ½ cup buttermilk or yogurt
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
- 125 gms – 4.4 oz. butter
- 225 gms – 8 oz. icing sugar
- Orange essence to taste
- Orange food coloring optional – I did not use any as my orange essence was already coloured
- Candied Orange Zest to decorate
Preheat the oven to 165°C - 330°F and line muffin trays with papers.
Then cream the butter, vanilla and brown sugar until pale and fluffy.
Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
Put the batter into the lined muffin tray cups, filling each to about half.
Bake for about 15 to 20 minutes (25 minutes if you make bigger cupcakes).
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
To Assemble the cupcakes
Put the orange icing in a piping bag and decorate the chocolate cupcakes with it.
Top them with some candied orange zest and enjoy!
This recipe will give you a little bit more butter-cream than you require for the cupcakes. You can store the remaining butter-cream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on low before using it.