Chocolate orange cupcakes!


Hello! Today, as a classic bank-holiday-weekend treat, I indulged in cooking some completely sinful cupcakes that will definitely put a smile on your face, but will also DEFINITELY pile on the pounds. But as a women who doesn’t really care about the ‘stereotypical’ image of women splashed across magazine covers now-a-days, I have no fear in gobbling these treats down as quick as possible.

These cupcakes are a great thing to munch with tea and ,with us all coming up to  autumn, their orange icing colour makes them seamlessly fit into the atmosphere.


For the cupcakes

  • 150g of butter – at room temperature
  • 150g of caster sugar
  • 120g of self-raising flourcake stack
  • 35g of cocoa
  • 3 eggs
  • 1 orange (zest and 2 tbsp. of the juice)
  • 1 chocolate orange broken up/grated
  • 2 tbsp. of milk

For the icing

  • 150g of butter
  • 510g of icing sugar
  • 2 tsp of orange food colouring (optional, leave this out if you want plain icing colour)
  • 2tbsp of fresh orange juice (from the orange) or 1/2 an orange’s zest


  • Chocolate orange slices (optional)
  • Melted dark chocolate to drizzle and to grate for shavings (optional)
  • Orange sprinkles (optional)


This recipe makes 18!

  1. Pre-heat your over to 200ºc or 180ºc if you have  fan oven. Line your cupcake tins with cupcake cases and place aside to fill later.
  2. Cream together the butter and the sugar until your mixture is light and fluffy and pale to the eye.
  3. Beat in your eggs one at a time ,mixing in between to make sure they are fully combined. Then beat in the cocoa powder and orange zest and juice until all ingredients have been brought together.
  4. Then mix in the self-raising flour and broken up chocolate till they are evenly mixed through.
  5. Then add the milk and mix to loosen the mixture.
  6. Spoon the mixture into your cases ensuring all are evenly filled. Bake for 15 mins and check to see if they are done by sticking a knife into the centre of a cupcake and seeing if it comes out clean.
  7. Leave to cool on wire rack while you prepare the icing.
  8. For the icing, beat the butter in  bowl until it turns paler in colour and looks smoother and lighter.
  9. Slowly mix in the icing sugar bits at a time till it is thoroughly combined and you have a smooth mixture.
  10. Then add the orange food colouring and the fresh orange juice. Mix together then scoop the icing into a piping bag to pipe onto your completely cold cakes. If they are warm the icing will slip right off the surface of the cake (I personally think a wide star nozzle looks fantastic! and a hot splat on the floor does not!).
  11. To finish melt dark chocolate to drizzle over and press a segment of a chocolate orange into the side of the cupcake. Also if you wish sprinkle on sprinkles and some grated chocolate to really give a chocolate kick.


This recipe is completely scrummy and definitely fills those sugar cravings we all try to hide! This recipe is based on one from Jane’s patisserie which is a completely fantastic site with so many tasty things.

Thanks for everything guys and hope you enjoy, also hope  this has helped you find some non-shit recipes for the future and to save your time.

xXx STTS xXx





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