Who doesn’t love a cupcake? Especially a chocolate cupcake! Since today is chocolate cupcake day, here at Cake-Cetera we’ve been looking up some yummy recipes for you all to use.
We’ve found a couple of recipes that are a little different to a basic chocolate cupcake, so we hope you enjoy them!
Chocolate Orange Cupcakes
First up, we have chocolate orange cupcakes. These cupcakes are made with the juice of an orange, giving a slight fruity taste to the sponge. The buttercream is made with both white and orange chocolate, as well as orange zest. To us, this means it’s technically one of your five a day!
- For the cupcakes
- 120g plain flour
- 140g caster sugar
- 1 tsp baking powder
- 40g unsalted butter
- 50g dark chocolate, melted
- 1 free-range egg
- 125ml milk
- 1 orange, juice only
- 3 tbsp granulated sugar
- For the white chocolate and orange buttercream
- 125g unsalted butter, softened
- 250g icing sugar
- 2-3 tbsp milk
- 50g white chocolate, melted
- 1 orange, zest only
- 100g orange chocolate
- Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
- Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.
- Whisk the melted chocolate, egg and milk together in a jug.
- Stir the chocolate mixture into the flour mixture until just combined.
- Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
- Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
- For the white chocolate and orange buttercream, beat the butter until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.
- Decorate the cupcakes with the buttercream. Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.
Red Velvet Cupcakes
Up next is a cupcake that is extremely popular just now-red velvet. These chocolate cupcakes contain red food colouring which gives them a lovely colour that stays after baking. These cakes are very rich, so a cream cheese frosting is usually used as opposed to buttercream, yummy!
(These cupcakes have been decorated using cake crumbs from the sponge)
For the cupcakes:
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 1 egg
- 10g cocoa powder
- 20ml red food colouring
- ½tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- ½tsp salt
- ½tsp bicarbonate of soda
- 1½tsp white wine vinegar
For the cream cheese frosting:
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
You’ll also need:
- 12-hole cupcake tray, lined with large cupcake cases
- Preheat the oven to 170°C/325°F/gas mark 3.
- Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is incorporated.
- In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Turn the mixer down to slow speed, slowly pour in half of the buttermilk and beat until well mixed. Then add half the flour, and beat until everything is incorporated. Repeat this process until all the buttermilk and flour has been added. Scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for another couple of minutes.
- Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
- Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- For the cream cheese frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy (at least 5 minutes). Do not overbeat, as it can quickly become runny.
- When the cupcakes are cold, spoon over the cream cheese frosting on top.
We hope you enjoy