Terrys Chocolate Orange Cupcakes

Chocolate Orange Cake

Christmas is fast approaching and it really wouldn’t be Christmas without a Terry’s Chocolate Orange in your stocking…or a bag of Chocolate Orange Bites in your cupboard ready to top your cupcakes (I think this was the third or fourth bag…I couldn’t resist eating the other bags I’d bought!) Underneath the chocolate orange flavoured buttercream is an equally light chocolate sponge cupcake – it really is a little taste of Christmas! To make your own, you’ll need:


For the cakes:

  • 100g butter
  • 100g caster sugar
  • 125g self raising flour
  • 25g cocoa powder
  • 2 medium eggs
  • 2 tablespoons milk

For the topping:

  • 75g butter
  • 150g icing sugar
  • 100g orange chocolate (or substitute 1 teaspoon of milk for orange essence if you wish to use unflavoured chocolate)
  • 1-2 tablespoons milk
  • Terry’s Chocolate Orange Bites (or you could you a full sized Chocolate Orange)

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Sieve
  • Cooling rack
  • Piping bag and nozzle
  • Microwaveable bowl
  • Spatula


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour and cocoa powder to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. In a bowl, add your butter and icing sugar and milk, then mix together by pressing your butter against your icing sugar with the back of your spoon (similar to how you creamed your butter and sugar when you were making your sponge) until smooth and creamy
  8. Break your chocolate into a bowl and microwave until melted (I do this by cooking for 30 second bursts, removing the bowl each time and stirring the chocolate)
  9. Add the chocolate to your butter/icing sugar and mix until combined
  10. With a spatula, spoon the buttercream into a piping bag and pipe onto the top of each cake, swirling inwards from the outside edge
  11. Add a slice of Chocolate Orange to the top of each cake

Top Tip: If your buttercream feels a little stiff, add another tablespoon of milk to make it a little softer to pipe

If you’ve not already found the perfect nozzle, why not try the Wilton 1M – it’s open star feature (ie the pointy bits point upwards wither than curl in) is perfect for piping cupcakes.

If you like this recipe, you’ll love my recipe for Curly Wurly Cupcakes – you can find that post here.

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