This Mary Berry Chocolate Orange Cupcakes recipe is a moist and rich treat, which is made with rich cocoa powder and fresh orange zest. It’s the ultimate teatime treat, ready in about 1 hour and 10 minutes.
Mary Berry Chocolate Orange Cupcakes Ingredients
A classic flavor combination using a simple, all-in-one method.
For the Chocolate Orange Cupcakes:
- 40g (⅓ cup) cocoa powder
- 4 tbsp boiling water
- 175g (¾ cup) unsalted butter or margarine, softened
- 165g (¾ cup) caster sugar
- 3 large eggs
- 115g (1 cup) self-raising flour
- 1 tsp baking powder
- Zest of 1 large orange
For the Chocolate Orange Buttercream:
- 60g (¼ cup) unsalted butter, softened
- 30g (¼ cup) cocoa powder
- 250g (2 cups) icing sugar, sifted
- 2-3 tbsp fresh orange juice
- A little orange zest, for garnish (optional)
How To Make Mary Berry Chocolate Orange Cupcakes
A step-by-step guide to these wonderfully zesty and chocolatey cupcakes.
- Prep Oven and Cocoa Paste: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Line a 12-hole muffin tin with paper cases. In a large bowl, sift the cocoa powder, then pour in the boiling water and mix into a thick paste.
- Mix the Batter: To the bowl with the cocoa paste, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and the orange zest. Using an electric hand whisk or a wooden spoon, beat all the ingredients together until the mixture is well-blended and smooth.
- Fill Cases and Bake: Divide the cake batter equally between the 12 paper cases. An ice cream scoop is a great tool for even portions. Bake for 15-20 minutes, or until the cupcakes are risen and spring back when touched lightly.
- Cool and Make Buttercream: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. To make the buttercream, beat the softened butter until creamy. Sift in the cocoa powder and icing sugar. Add 2 tablespoons of fresh orange juice, then beat everything together until the frosting is glossy, smooth, and spreadable. Add a little more orange juice if it seems too stiff.
- Decorate the Cupcakes: Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with a star nozzle and pipe swirls onto each one, or simply spread it on with a knife. Garnish with a little extra orange zest, if desired.
Recipe Tips
For perfectly moist, zesty, and rich chocolate orange cupcakes.
- How to get a strong chocolate orange flavour? Using the zest of a large, fresh orange provides the brightest citrus oil and flavor. Pairing this with a good quality cocoa powder that has been “bloomed” in hot water ensures a deep chocolate taste.
- Can I add chocolate chips? Yes! For an extra chocolatey hit, you can fold in 100g of milk or dark chocolate orange chips into the batter at the end. Toss them in a teaspoon of flour first to help prevent them from sinking.
- Why use the “all-in-one” method? This is a signature Mary Berry technique that is quick, easy, and minimizes washing up. It’s a reliable method that works perfectly for creating a light and fluffy cupcake without any fuss.
- How do I get a smooth buttercream? The keys are using properly softened butter and sifting your icing sugar and cocoa powder. Sifting removes any lumps and is essential for a silky, non-gritty texture.
What To Serve With Chocolate Orange Cupcakes
The perfect accompaniments for this classic flavor pairing.
These cupcakes are a delightful treat on their own, especially with:
- A hot cup of coffee or Earl Grey tea
- A tall glass of cold milk
- A small glass of an orange liqueur like Cointreau or Grand Marnier for an adult treat
How To Store Mary Berry Chocolate Orange Cupcakes
Keeping your cupcakes fresh and delicious.
- Room Temperature: Store the frosted cupcakes in an airtight container at room temperature. They will stay fresh and moist for up to 3 days.
- Freeze: It’s best to freeze the cupcakes before frosting them. Let them cool completely, wrap them well in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature before frosting.
Mary Berry Chocolate Orange Cupcakes Nutrition Facts
An estimated guide per frosted cupcake.
- Calories: 390 kcal
- Carbohydrates: 48 g
- Protein: 4 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. For this recipe, you would use 115g of all-purpose (plain) flour and a total of 3 teaspoons of baking powder (1 tsp from the original recipe + 2 tsp for the substitution). Sift them together before adding to the bowl.
If your buttercream is too soft, it’s easy to fix. Simply beat in a little more sifted icing sugar, a tablespoon at a time, until it reaches your desired thickness for piping or spreading.
Yes. This batter will make a lovely single-layer 8-inch round cake. Bake it in a prepared tin for about 30-35 minutes, or until a skewer inserted into the center comes out clean.
Try More Recipes:
- Mary Berry Gluten-Free Cupcakes Recipe
- Mary Berry Vegan Cupcakes Recipe
- Mary Berry Coconut Cupcakes Recipe
Mary Berry Chocolate Orange Cupcakes Recipe
Description
Classic, foolproof chocolate orange cupcakes from Mary Berry, using her famous “all-in-one” method for a moist, rich sponge, topped with a zesty chocolate orange buttercream.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin.
- In a large bowl, mix cocoa powder and boiling water to form a paste.
- Add all other cupcake ingredients (butter, sugar, eggs, flour, baking powder, orange zest) to the bowl.
- Beat with an electric mixer for 1-2 minutes until smooth and creamy.
- Divide batter evenly among the 12 cases and bake for 15-20 minutes until a skewer comes out clean. Cool completely.
- For the buttercream, beat the butter until soft. Sift in the cocoa and icing sugar. Add the orange juice and beat until light and fluffy.
- Pipe or spread the buttercream onto the cooled cupcakes.
Notes
- Ensure your butter and eggs are at room temperature for the smoothest batter.
- “Blooming” the cocoa in hot water before mixing deepens the chocolate flavor.
- For the best buttercream, sift your icing sugar and cocoa powder to avoid any lumps.
- Wait until the cupcakes are completely cool before frosting to prevent the buttercream from melting.
