Chocolate cupcakes with black chocolate frosting? Yes please!
There's something spooky about these Midnight Chocolate Orange Cupcakes and I'm totally here for it, its deffo my jam! A little dark and mysterious, a little different than your average cupcake.
The secret to these moist and fluffy cupcakes is charcoal for the frosting. A little sprinkle in there gives the richest colour and the most organic and easiest method to dying food black in my opinion!
These are so cool and also super delicious! Chocolate and orange are a great combo of flavours and goes without saying the most versatile flavours when baking absolutely any baked good. From bars, to cakes, to tarts, to cookies, and so on.
I'm just dreaming of eating on now!
Recipe
Super moist and fluffy chocolate orange cupcakes with a smooth and silky chocolate orange buttercream!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Author: Zainab
Ingredients:
For the chocolate orange cupcakes;
95g plain flour
40g unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon salt
2 large eggs, at room temperature
100g granulated sugar
100g soft light brown sugar
80ml vegetable oil, extra virgin olive oil or melted coconut oil
2 teaspoons orange extract
120ml milk, at room temperature
For the chocolate orange buttercream;
230g unsalted butter, softened to room temperature
420g icing sugar
40g unsweetened cocoa powder
45ml double cream or milk
1/8 teaspoon salt
2 teaspoons orange extract
1 teaspoon activated charcoal powder, see notes**
For the toppings;
12 dried orange slices or 3 large oranges if making (optional) - you can buy these per-made, or you can see the recipe down below to make your own
Chocolate sprinkles
Method:
For the dried orange toppings (if making);
1. Preheat the oven to 120˚C/250˚F.
2. Slice 3 oranges to about 2-3cm thick and pat dry with a kitchen towel.
3. Place the orange slices on a baking sheet lined with parchment paper and cook for 3 hours. Be sure to check in on them and flip them every hour so that they do not burn.
4. Once cooked, leave aside to cool.
For the chocolate orange cupcakes;
1. Preheat the oven to 175˚C/350˚F.
2. Line a 12 cup muffin pan with muffin cases. Set aside.
Note: Be sure to use muffin cases and not cupcake cases as they are a bit smaller.
3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and orange extract together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not over mix. The batter will be thin.
5. Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking.
6. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Allow them to sit in the pan for 10 minutes before carefully removing them from the pan and onto a cooling wrack to cool fully. Usually takes about 20-30 minutes.
7. Whilst you are waiting for your cupcakes to cool, make the buttercream.
For the chocolate orange buttercream;
1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed for 2 minutes until creamy.
2. Add in the icing sugar, cocoa powder, double cream (or milk), salt,orange extract and charcoal powder. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Note: Add in a few more tablespoons of icing sugar or cocoa powder if frosting is too thin or, another tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
3. Once your buttercream has reached the right consistency, its read to pipe.
Decorating the cupcakes;
1. Add a star nozzle to the tip of a piping bag and pipe on a buttercream swirl. Do so for the next 11 cupcakes.
2. Sprinkle on some chocolate sprinkles and decorate with a dried orange slice.
3. Enjoy!
Notes
You can store the cupcakes in a airtight container for up to 5 days at room temperature.
You can buy dried oranges from many places, i like to make them fresh there is a guarantee that there are no harmful chemicals on them.
I use these muffin/cupcakes cases.
I like to use this orange extract.
**I use this activated charcoal powder, Its important to use the right powder for baking. Please so research before buying the powder!
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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