Saturday, 17 February 2018

Double Chocolate Orange Cupcakes

These Double Chocolate Orange Cupcakes are a chocoholics dream!  With real chocolate in both the sponge and the buttercream, and finished with an oven-dried slice of orange you'll soon be making another batch of these yummy cupcakes. 

Double Cocolate Orange Cupcakes finished with an oven-dried slice of orange.

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.

Double Cocolate Orange Cupcakes containing real chocolate.

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.   

How to make Double Chocolate Orange Cupcakes.

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.    

Oven-dried slice of orange

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.      

Chocolate Orange Upside Down Cake Blood orange slices




So, here's how to make Double Chocolate Orange Cupcakes.





print recipe

Double Chocolate Orange Cupcakes
These Double Chocolate Orange Cupcakes are a chocoholics dream!  With real chocolate in both the sponge and the buttercream, and finished with an oven-dried slice of orange you'll soon be making another batch of these yummy cupcakes. 


Details
Hands on time: Bake time: 1 hour 5    Yield: 7 Cupcakes

 Specific Equipment
  7 Muffin sized cupcake cases & muffin tin,
  Piping bag fitted with large star nozzle,
  Oven safe cooling rack & large tray OR grill pan & tray.

Ingredients
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
  • Milk
  • 1 - 1.5tsp Orange Extract (see note e below)
To Decorate
  • Sprinkles (optional)

Method
1. Preheat the oven to 130c / 110 Fan/ Gas 1/2. 2. Prepare the orange. Wash & dry the orange. Use a sharp knife to slice off the top and bottom ends of the orange.  Discard them.  Cut the orange into thin slices, about 2-3mm thick. Gently remove any pips.  Sit an oven-safe cooling tray in a large baking tray (or use a clean grill pan). Arrange the orange slices on the cooling tray. 3. Dry out the oranges. Place the baking tray and cooling rack with the oranges on top in the centre of the oven. Bake for 90 - 120 minutes (dependant upon their thickness) to allow them to slowly dry out. Check them after 90 minutes. Remove from the oven when they're dry and crisp. Set aside to cool.4. Increase the oven temperature to 190℃ / Fan 170℃ / 375℉ / Gas 5. Place the muffin sized cases into the muffin tray.5. Melt the milk chocolate. Break the 50g milk chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.6. Make the sponge batter. Place the soft butter and sugars into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and orange extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below). Sieve the flour, cocoa powder and baking powder into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the milk and combine - you're aiming for a nice dropping consistency. Add the melted milk chocolate and mix together until just combined.7. Fill the muffin cases & bake. Using a teaspoon, fill the cases with the batter mixture. You're aiming for them to be half to two-thirds full. You may decide to weigh each muffin to ensure equal sizes. Each will weigh about 63g. Place the muffin tray in the centre of the oven and bake for 20 - 23 minutes. You may need to rotate the tray after 15 minutes of baking. Once baked, remove from the oven and muffin tray and place onto a cooling rack.8. Melt the dark chocolate. Break the 100g dark chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). 9. Make the chocolate buttercream frosting. Place the softened butter into a good sized bowl. Beat until it is soft and creamy. Sieve half of the icing sugar into the butter. Use a wooden spoon to combine the two ingredients. Sieve the remaining icing sugar into the bowl and mix until combined.  Beat well.  Add a little milk a teaspoon at a time and beat to create a creamy frosting. Add 1tsp of orange extract and mix to combine. Pour in the melted chocolate and beat until streak free.  Taste.  Add a little more orange extract as required, and mix to combine.  10. Decorate the cupcakes. Spoon the chocolate buttercream into a piping bag fitted with a large star nozzle. It's easier to pipe if it's only half full (re-fill the bag when required).  Pipe a generous swirl of the buttercream frosting over the cupcake sponge. Position a slice orange into the frosting. Finish with some 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. 





 

 

 

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How to make Double Chocolate Orange Cupcakes containing real chocolate in both the cake batter and chocolate buttercream frosting.  The cupcakes are finished with an oven dried slice of orange.i





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This post has been shared with:


Cook Once Eat Twice hosted by Corina at Searching for Spice.

 We Should Cocoa hosted by Choclette over at Tin & Thyme

Only Crumbs Remain Link up your recipe of the week Recipes Made Easy




24 comments:

  1. These sound amazing! I loooove choc orange - my total fave! x

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  2. Great photo! I've always been a fan of blood oranges, too!

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    Replies
    1. Aww thankyou so much Jennifer :-) To be honest this is the first year that I've tried blood oranges, I was seriously put off by their name when I was a child!! I'm certainly making up for all the time that I've missed out on their yumminess now though.
      Angela x

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  3. I absolutely love chocolate and orange together, these look so rich and delicious x

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    Replies
    1. Me too Cat, it's undoubtedly one of my favourite combos :-)
      Angela x

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  4. Wow, absolutely divine and so indulgent! I love the dried orange for decoration too it's so pretty.

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    Replies
    1. Aw thankyou Kat :-) I was really pleased how well those orange slices turned out having never done them before - I'll certainly be doing them again when I need a slow oven temperature because the concentration of flavour is just amazing!
      Angela x

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  5. These sound amazing and the photos are fantastic too - I really want to pick one out of the screen to try it! I'll definitely have to try making those orange slices to see if the children like them too. Thanks so much for sharing with #CookOnceEatTwice x

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    Replies
    1. Aww thankyou so much Corina, that really means a lot. I've been trying really hard with my images and have even started to use reflectors which are definitely helping. I was really pleased with how well the images came out so it's great that others think so too :-)
      Those orange slices are sooo delicious Corina - such a wonderful concentration of flavour. I absolutely loved them! I hope your little spices like them too if you get chance to give them a try. Do let me know what they think.
      Angela x

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  6. Simply stunning. I want to dive in and help myself to one. Thank you for linking these beautiful cupcakes to #CookBlogShare

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  7. I couldn't take my eyes off from your cupcakes..looks gorgeous

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  8. That buttercream looks so lush, shiny and rich! I love orange and chocolate together..These cupcakes are just perfect to celebrate this combo! But the best part has to be the baked orange slice used for garnish!!!

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    1. Aw thankyou Deepika, we're huge fans of chocolate orange combo too :-) I was really happy with how they turned out. We, especially hubby, were completely taken with the buttercream (it was just so good with the melted chocolate in it) and as for those baked oranges slices ... utter yum!
      Angela x

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  9. Just seen these on #CookOnceEatTwice and they look absolutely gorgeous. Chocolate and orange is my favourite!

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    Replies
    1. Aw thankyou Amanda, thankyou for popping over to check them out :-)
      Angela x

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  10. Oh My!!! Angela, you never fail to amaze with your bakes. These cakes are heavenly, they look stunning and the flavours are calling "eat me, EAT ME!!!". Thank you for sharing with #CookBlogShare x

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    Replies
    1. Haha, aw thankyou Kirsty, that's so lovely of you :-)
      Angela x

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  11. Ooohhh.... these do look rather lovely! Particularly loving the dried orange decoration! x

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    Replies
    1. Thankyou so much Kate, I'm really pleased with how well they turned out especially the dried orange slices - they were so yummy.
      Angela x

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  12. Angela, these look amazing!! They are calling my name! :D Thanks for sharing. x

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  13. Ooh these look so beautifully elegant. The orange slices are a stroke of genius and really ramp your cakes up several levels. Thanks for sharing with #WeShouldCocoa.

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