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Mary Berry Chocolate Orange Cupcakes Recipe

Mary Berry Chocolate Orange Cupcakes Recipe

Mary Berry's chocolate orange cupcakes have a rich chocolate sponge, a chocolate orange buttercream, and a slice of candied orange — completely wonderful.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 Cupcakes
Course: Breakfast, Dessert
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Chocolate Orange Cupcakes:
  • 100 g unsalted butter softened
  • 175 g golden caster sugar
  • 2 large eggs room temperature
  • 100 g self-raising flour sifted
  • 40 g good quality cocoa powder sifted
  • 1 tsp baking powder
  • 3 tbsp whole milk
  • 1 tsp vanilla extract
  • Finely grated zest of 1 large unwaxed orange
  • 1 tbsp fresh orange juice
  • Chocolate Orange Buttercream:
  • 175 g unsalted butter softened
  • 300 g icing sugar sifted twice
  • 40 g good quality cocoa powder sifted
  • Zest of 1 large unwaxed orange
  • 2 tbsp fresh orange juice
  • 1 –2 tbsp whole milk if needed
  • Pinch of fine salt
  • Decoration:
  • 12 thin slices candied orange
  • Extra orange zest
  • Cocoa powder for dusting optional

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cupcake cases.
  2. Beat butter and sugar 3–4 minutes until pale and fluffy. Add eggs one at a time. Add vanilla, orange zest, and juice. Sift in flour, cocoa, and baking powder. Add milk — fold gently.
  3. Divide between cases — two-thirds full. Bake 18–20 minutes until risen and skewer comes out clean. Cool in tin 5 minutes — transfer to wire rack. Cool completely.
  4. Beat softened butter alone 4 minutes until pale and fluffy. Add double-sifted icing sugar and cocoa powder in 2 batches. Add orange zest, orange juice, and salt — beat 2 minutes. Add milk if needed. Taste and adjust orange.
  5. Pipe a generous swirl onto each cooled cupcake using a large star nozzle. Place candied orange slice on top. Scatter extra zest. Dust lightly with cocoa.

Notes

Beat butter alone for 4 minutes — creates the aerated base for a light buttercream.
Orange zest in both sponge and buttercream — gives coherent orange character throughout.
Fresh orange juice in the buttercream — not extract. More vivid and more natural.
Double-sift the cocoa for the buttercream — eliminates lumps that show in dark frosting.
Freeze unfrosted cupcakes for up to 3 months — add buttercream fresh.
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