Chocolate & Orange Cupcakes
Makes 12
- 1 3/4 oz 70% dark chocolate, broken into pieces
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 2/3 cup plus 3 Tbs granulated sugar, divided
- 3 Tbs unsalted butter, softened and diced
- 1 extra-large egg
- 1/2 cup whole milk at room temperature
- 1 unwaxed orange
- chocolate shavings, to decorate
- 1/4 cup whole milk
- 1 3/4 oz white chocolate
- 1/2 cup plus 1 Tbs unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- Heat the oven to 350°F.
- Line a 12-cup muffin tin with paper liners.
- Melt the chocolate in a bowl set over a pot off simmering water.
- Remove from the pan and stir until smooth.
- Let cool.
- Put the flour, baking powder, and 2/3 cup of the granulated sugar into a food processor and pulse to mix.
- Add the butter and process to a sandy texture.
- Mix the egg into the milk.
- With the food processor running, slowly add the milk and egg mixture through the feed tube.
- Scrape down the sides.
- Add the melted chocolate and run the machine until the mixture is thoroughly combined.
- Divide the mixture equally among the cupcake liners.
- Bake for 15 to 20 minutes, or until just firm to the touch.
- Grate the zest from half the orange and reserve for decoration.
- Cut a long strip of peel from the remaining half and reserve for the buttercream.
- Juice the orange into a bowl.
- Mix the remaining 3 tablespoons of the granulated sugar until dissolved.
- Pierce the hot cupcakes in several places with a toothpick.
- Spoon the orange syrup over the tops and let rest for 5 minutes, to soak in.
- Cool the cupcakes on a wire rack.
- Heat the milk in a small pot until just below boiling.
- Remove from the heat and add the orange peel.
- Allow to infuse until the milk is cold.
- Discard the peel.
- Melt the white chocolate in a bowl set over a pool of simmering water.
- Stir until smooth, then let cool.
- Using the electric hand mixer, beat the butter in a bowl until creamy.
- Slowly beat in the confectioners' sugar and the cooled milk.
- Beat in the melted chocolate, until smooth.
- Spoon the frosting into a large piping bag fitted with the star nozzle.
- Pipe the buttercream onto the cupcakes in swirls and top with orange zest and chocolate shavings.
For the Buttercream
The Great British Baking Show: The Big Book of Amazing Cakes. Page 188. Clarkson Potter, 2019.