Chocolate Orange Cupcakes

It's the last few hours of 2013......... Do you have any New Year resolutions? I don't really keep resolutions probably because my resolutions involved weight loss and those resolutions were never achieved so I soon stopped with the resolutions! However, a few years ago, a friend told me that her resolution was to try one new recipe a month. Now that sounded far more achievable to me so I adopted that one too. Quite soon, I was making at least ten new recipes a month and this is probably one of the contributing factors to this site being born. Now I try to think of positive goals for the new year. So my positive goals for 2014 include going to watch more of my children's hockey and cricket matches, finding the perfect chocolate chip cookie recipe and trying to make baked donuts! Oh and if I do happen to lose 10 pounds in 2014 that would be good too!

Here's hoping all your dreams and wishes for 2014 come true.

Chocolate Orange Cupcakes recipe adapted from


For the cupcakes:

175g plain flour

2.5 tablespoons of cocoa powder

150g caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

115g unsalted butter

1/2 cup buttermilk or whole milk

2 eggs, lightly beaten

1 teaspoon orange extract

For the Icing:

170g Terry's Chocolate Orange, finely chopped

115g unsalted butter

225g icing sugar

2 teaspoons cocoa powder

1/4 cup milk (add it tablespoon by tablespoon)

Preheat the oven to 170C and line your muffin tray with 12 cases.

Sift the flour, baking powder, cocoa powder and salt.

In the bowl of a free standing mixer, beat the butter and sugar for 2 to 3 minutes.

Add the eggs and orange extract and beat until incorporated.

Reduce the mixer speed to the lowest setting and add the flour mixture alternating with the buttermilk, beginning and ending with the buttermilk. (The mixture will smell like a Terry's Chocolate Orange now and you will be reaching for the Terry's Orange waiting for the icing  to be made!)

Fill the cupcake cases two thirds full and bake for 20 to 25 minutes or until a skewer inserted in the centre comes out clean.

Allow the cupcakes to cool for 5 minutes in their tray and then remove them to a wire rack to completely cool.

To make the icing, melt the orange chocolate over a bowl of simmering water, making sure the bottom of the bowl does not touch the water.

Sift the icing sugar and cocoa powder.

Beat the butter for a couple of minutes and then with the mixer on the lowest setting gradually add the icing sugar.

Add one tablespoon of milk at a time and continue beating. 

Slowly drizzle in the melted chocolate and beat for 2 to 3 minutes more. Add extra drops of milk if your icing is a little stiff.

Immediately, ice your cupcakes using an offset spatula.