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Chocolate and Orange Mini Cupcakes

Chocolate and Orange Mini Cupcakes

The recipe for yummy and pretty tea time treats: Chocolate and Orange Mini Cupcakes.

Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Author Manuela Zangara

Ingredients

Chocolate 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

Orange Icing

  • 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

Instructions

Chocolate Cupcakes

  1. Preheat the oven to 165°C - 330°F and line muffin trays with papers.
  2. Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
  3. Then cream the butter, vanilla and brown sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
  5. 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.
  6. Put the batter into the lined muffin tray cups, filling each to about half.
  7. Bake for about 15 to 20 minutes (25 minutes if you make bigger cupcakes).
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

Orange Icing

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar, orange essence and the orange food colouring (optional). Mix well.

To Assemble the cupcakes

  1. Put the orange icing in a piping bag and decorate the chocolate cupcakes with it.
  2. Top them with some candied orange zest and enjoy!

Recipe Notes

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.