Moist, chocolatey, orangey goodness... these cupcakes are rich enough and perfect for any occasion. I like that they look a little special with the orange segment on top but in reality they are quite easy to make.
* 150g margarine
* 150g caster sugar
* 3 eggs
* 125g self raising flour
* 25g cocoa powder
* Terry's Chocolate Orange
For the icing
* 100g butter
* 200g icing sugar
* 75g cocoa powder
* The zest and half the juice of one large orange
1. Preheat the oven to 190 degrees Celsius (fan) and prepare your muffin tin with paper molds.
2. Cream together the margarine and caster sugar until pale and fluffy.
3. Add the eggs one at a time and blend into the mixture with a spoonful of the flour with each addition to prevent curdling.
4. Sieve together the flour and cocoa powder in a separate bowl.
5. Fold in the flour and cocoa powder a little at a time until it is evenly incorporated into the mixture.
6. Divide evenly between the cases and pop in the oven for 15-20 minutes.
7. Once cooked leave the cakes to cool for a few minutes in the tin then transfer to a wire cooling rack.
8. Meanwhile make the icing by blending the butter until it is soft and smooth.
9. Slowly sieve in and blend the icing sugar and cocoa powder until the icing is smooth and there are no bubbles of icing sugar/cocoa powder.
10. Add the zest and juice of the orange - you might need to add more or less depending on how runny you want the icing. I like it quite stiff so it doesn't slip off the cakes but soft enough to spread evenly.
11. Once you have iced your cakes with a palette knife or piping bag, use a segment of chocolate orange to place on top of each cake.
Let me know if you try your hand at these and let me know what you think! xxx