CHOCOLATE ORANGE CUPCAKES WITH CHOCOLATE ORANGE BUTTERCREAM #dessert #cupcakes #recipes #easy #healthy

Chocolate orange wipe bested with smooth chocolate orange buttercream and beat with a cut of Chocolate Orange – Chocolate Orange Heaven!

Two or three weeks prior I chose to try different things with some new buttercream flavors. I figured it is enjoyable to make some along a Christmas topic and as it turned out I found not one, not two, however five new flavors. So this week is currently formally Festive Buttercream Week 🙂 seven days of various flavors, ideal for adding a happy wind to your cakes.

My first new flavor is chocolate orange. The explanation these are first is that my folks were visiting a week ago when I was trying the formula and my mum delighted in it so much she's been annoying me to share it so she can make some more.

Seeing as chocolate orange is such an astounding flavor, I believed that I'd go hard and fast and make the wipe chocolate orange flavor as well, and I beat every one with a cut of chocolate orange just to polish them off.

Also try our recipe : STRAWBERRY SANTAS #desserts #cakes #strawberry #yummy #snack

INGREDIENTS

Cupcakes

150 g self-raising flour
30 g cocoa powder
175 g caster sugar
175 g soft margarine – or softened butter
3 large eggs
1 tsp orange extract
75 g milk chocolate – choose something from the baking aisle in the supermarket as it will cope well with the heat in the oven without going grainy
½ tbsp milk
12 cupcake cases

Buttercream

250 g unsalted butter – soft at room temperature
250 g icing sugar
150 g milk chocolate – choose a chocolate from the baking aisle as this won’t go grainy when it’s melted
40 g cocoa powder
½ tsp orange extract
A little milk

INSTRUCTIONS

For the cupcakes

Pre-heat your oven to 160ºC/140ºC fan.
Put your cupcake cases into a muffin tin.
Grate the milk chocolate (75g).
Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g soft margarine, 1 tsp orange extract, ½ tbsp milk and the grated chocolate) mix on a low speed until fully combined.
Divide the mixture evenly between the 12 cupcake cases (I use a cupcake scoop to help split it evenly).
Put the tin into the oven and cook the cupcakes for 20-25 minutes. After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they’re done, if not pop them back in for a couple more minutes and check again.
Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.
Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.

Source : bit.ly/2xQQp9K