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Terry’s Chocolate Orange Cupcakes!

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Chocolatey Cupcakes studded with Chunks of Terry’s Chocolate Orange, topped with an Orange Buttercream, and even more Chocolate Orange!

It’s no secret that I LOVE the Chocolate & Orange combination – it’s my addiction – and I have had many people ask for a Cupcake version of my Chocolate Orange Bundt Cake so I thought I would oblige (and I seriously craved some anyway!)

After some research I found that a lot of Chocolate Orange Cupcakes consist of Chocolate Orange Buttercream – and this sounds amazing, however, I wanted to try something a little different compared to most of what I had seen! I did, however, compensate for the lesser amount of Chocolate Orange by adding chunks of the chocolate to the sponge – and this was an amazing idea. I LOVE it. They suit the taste of the sponge perfectly, and make it a little different! 🙂

These cupcakes are super easy to bake, just like any other cupcake, but they definitely have the WOW factor! These went down an absolute treat with my trusted Taste Testers and they wanted more. Seriously, I’m not joking! If you are not a fan of the actual Terry’s Chocolate Orange, or you cant get access too it, you can use normal Milk/Dark Chocolate and add in Orange Zest to be a delicious substitute!

I personally utterly adore these cupcakes. They’re genuinely one of my most favourite cupcake recipes I have, and they’re suitable for all year round. These bad boys get more popular around Christmas time, but I am a Terry’s girl for life, not just for Christmas. Get it? Too far? Clearly not. I literally LOVE these! They’re definitely adaptable to what you prefer yourselves, but I love them just the way they are.

Terry's Chocolate Orange Cupcakes!

Chocolatey Cupcakes studded with Chunks of Terry’s Chocolate Orange, topped with an Orange Buttercream, and even more Chocolate Orange!
4.2 from 5 votes
Print Pin Rate
Category: Cake
Type: Cupcakes
Keyword: Terry's
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted Butter
  • 150 g Caster Sugar
  • 120 g Self Raising Flour
  • 30 g Cocoa Powder
  • 3 Medium Eggs
  • Zest of 1 Orange (or 2 tsp extract)
  • 150 g Terry's Chocolate Orange

Buttercream

  • 150 g Unsalted Butter
  • 350 g Icing Sugar
  • Orange Food Colouring
  • Juice of 1 Orange (or 1 tsp extract)

Decorations

  • Terry's Chocolate Orange
  • Melted Chocolate
  • Sprinkles

Instructions

Cupcakes

  • Preheat your oven to 180C/160C Fan and line a muffin tray with cases. Chop up your Chocolate Orange if you haven’t done so already!
  • Beat the Butter and Caster Sugar together until smooth and fluffy, I beat mine for 2 minutes. 
  • Add the Self-Raising Flour, Cocoa Powder & Eggs and beat again. Try not to over beat, or mix too quickly.
  • Fold through the Chocolate Orange Chunks & Orange Zest and spoon into your cases – using an Ice-cream scoop is easier as it will make each cupcake have the same amount! 
  • Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.

Buttercream

  • Beat the Butter for 3-4 minutes until very smooth and supple, you need it to be smooth so that the Icing Sugar goes in easier!
  • Gradually add the Icing Sugar (I add mine 100g at a time) and beat each time – add the Orange Flavouring, and Food Colouring – I like to use the Fresh Orange Juice, but if you’d rather add the Flavour Extract that is fine too!
  • Pipe your Buttercream onto the cakes how you please and decorate!
  • Add on some Terry's Chocolate Orange Segments, melted chocolate and sprinkles! 

Notes

  • I looooove using Terry’s Chocolate Orange as the flavour is amazing. However, you can easily use the same weight of chocolate, and just add the zest of two oranges if you don’t have access too it!  
  • Also, with the Orange Extract Flavouring, add it a couple of drops at a time till you get your desired flavour – some need a few teaspoons, some need a couple of drops depending on where they’re from!
  • These Cupcakes will last in an airtight container for 3 days!
Nutrition Facts
Terry's Chocolate Orange Cupcakes!
Amount Per Serving
Calories 461 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 94mg31%
Sodium 21mg1%
Potassium 105mg3%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 685IU14%
Calcium 20mg2%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Terry’s Chocolate Orange Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

83 Comments

  • Sami
    October 16, 2020 at 5:10 pm

    Can these be done with GF flour and stork? I’m looking at doing a batch with a Halloween twist on the icing for my colleagues before we finish for half term next week and one is GF and another is dairy free! If so, do I need to get some xantham gum and add that in too? 😊

    Reply
    • Jane's Patisserie
      October 16, 2020 at 5:14 pm

      Terry’s chocolate orange aren’t gluten free (they have a may contain warning) so if that’s not a worry, then you can! I would add in 1/2tsp xantham gum, yes!

  • Alice
    October 1, 2020 at 8:57 pm

    4 stars
    I made this and they taste amazing!!! My one question is I felt like the icing tasted bitter, do you know why that would be?

    Reply
    • Jane's Patisserie
      October 2, 2020 at 12:13 pm

      I’m really not sure! Are you sure the butter wasn’t salted or something? Sometimes it can be as simple as that! x

  • Becky
    August 8, 2020 at 8:25 pm

    Hi Jane, I made these the other day and the chocolate sunk to the bottom 😞 this always happens to me! Do you know why this might be? I really wanted to have the chunks in it!
    Thankyou so much xx

    Reply
    • Jane's Patisserie
      August 9, 2020 at 5:25 pm

      You can try freezing the chunks before using, coating them in flour, or sprinkling them on top rather than mixing into the mix and letting them sink that way! x

  • Claire
    July 18, 2020 at 11:23 pm

    5 stars
    Made these today. Perfect quantities on the recipe. Thank you. I slightly over baked my cakes, due to not hearing the timer go off, but they were still light and yummy. Choc chunks in the batter was just perfect.
    My family have all said how great they looked and those who have tried them… “Amazing”. Will definitely be using this recipe again. Loving your recipes. 2nd one I’ve tried now. So informative and easy to follow. Eying up your Ginger loaf for Christmas too.

    Reply
  • Alex
    July 4, 2020 at 2:04 pm

    Hi Jane

    I want to make six instead of twelve, do I half the recipe? X

    Reply
    • Jane's Patisserie
      July 4, 2020 at 7:05 pm

      I would either make 1/3 or 2/3 because of the eggs as you can’t half an egg x

  • Rachel
    May 5, 2020 at 12:11 pm

    5 stars
    I made these a few weeks ago and they were amazing! Particularly loved the little chocolate pieces in the cupcake mix.

    Reply
  • Jarred
    December 5, 2019 at 10:07 am

    So excited to try these tomorrow, with the melted chocolate to drizzle, does it have to be proper baking chocolate or am I ok to melt Terry choc orange and then drizzle that over?

    Reply
    • Jane's Patisserie
      December 7, 2019 at 8:32 pm

      You can use terry’s! Just be careful when melting it.

  • Natalie
    August 2, 2019 at 12:02 pm

    I really want to make this however I was wondering could you put the Terry’s chocolate in the icing instead of the cake? So chocolate cupcakes and then Terry’s chocolate orange icing? How would you do this?

    Reply
    • Jane's Patisserie
      August 2, 2019 at 2:24 pm

      Have a look at my Terry’s Chocolate Orange Cake x

  • Penelope
    February 6, 2019 at 8:56 am

    Hi Jane, can this wonderful yummy recipe be converted into a tray bake ?

    Reply
    • Jane's Patisserie
      February 6, 2019 at 3:41 pm

      For this exact recipe I haven’t converted it yet, but I have a chocolate traybake cake you can make and use the frosting from this, or use it as a guide!

  • Tracey Wells
    December 24, 2018 at 12:54 pm

    5 stars
    I made these again and they where great. Think i chopped chocolate up to small first time.😊

    Reply
  • Cheryl
    August 9, 2018 at 8:59 am

    Made these last week. They were yum. 8 yo said they were the best cupcakes I’ve ever made! Off to check out your other recipes now x

    Reply
  • Alana Adams
    May 22, 2018 at 12:20 pm

    How do I drizzle the chocolate on the top, do I use a spoon or a pipping bag? Thankyou.

    Reply
  • Kirsty
    March 11, 2018 at 7:51 am

    These look and sound amazing. I’m hoping to give them a try this afternoon.
    I like the idea about the ice cream scoop too. I’ll be giving that a go too 😋😀

    Reply
    • Jane's Patisserie
      March 11, 2018 at 11:30 am

      Enjoy!!

    • Jemma
      July 8, 2019 at 2:12 pm

      Can you use stork instead of butter

    • Jane's Patisserie
      July 8, 2019 at 4:16 pm

      For the cakes? Yes. For the frosting? No.

  • Liz
    January 14, 2018 at 3:05 pm

    I made a double batch of these for a new year’s party and not one was left! I was so impressed with how well they rose. Can’t wait to try more of your recipes.

    Reply
  • Tracey Wells
    December 6, 2017 at 11:10 pm

    I made these and they where delicious but I’m not sure if i over cooked them. Are they meant to be gooey in the middle as i cooked them nearly double the timd until they were cooked all the way through.
    Also is there anyway i can get this recipe via email so i can print it for future use.
    Thankyou

    Reply
    • Jane's Patisserie
      December 7, 2017 at 3:50 pm

      If they took double the time your mixture might have been odd, or your oven isn’t the correct temp as I have never ever baked cupcakes for that long. You can also select the information you want and print it yourself.

    • Debbi McDonald
      October 30, 2018 at 7:45 pm

      I found that I had to cook them longer too so that my cake tester came out clean. It resulted in a crunchy top. Is that how they’re meant to be?

    • Jane's Patisserie
      October 30, 2018 at 8:04 pm

      If they took longer, and then had a crunchy top, I’d say maybe the oven wasn’t at the right temp usually! I use a fan oven, and I check its temp with an oven thermometer, and they’re soft on top. But gas/regular can bake things differently, and all three can be off temp wise!

  • […] Websites Used: janespatisserie.com […]

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  • Jess
    October 30, 2017 at 12:40 pm

    Hi Jane!

    Can’t wait to try these out – just a quick question, do you use a milk or dark Terry’s chocolate orange for the chunks?

    Thanks!

    Reply
    • Jane's Patisserie
      October 30, 2017 at 8:31 pm

      I used milk in the recipe, but I have made them with both before and both are delicious! X

    • Jess
      October 31, 2017 at 7:17 am

      Great, thank you!

  • Lisa
    October 29, 2017 at 12:14 pm

    Hi Jane, how many cupcakes does the recipe make? Can’t wait to get baking! X

    Reply
  • Rosie
    October 15, 2017 at 5:25 pm

    Thanks so much for this recipe, just made them and they are AMAZING!!

    Reply
  • […] Source : http://janespatisserie.com/2015/06/25/chocolate-orange-cupcakes/ […]

    Reply
  • […] What’s not to like about chocolate orange?! Absolutely nothing! I’m not going to pretend these are healthy – there is no fruit in them. Being on a diet makes it really hard to keep the blog going, after all it wouldn’t be fair if I couldn’t taste everything I’ve baked…Its also hard to find ‘healthy’ recipes that are tasty and appealing – answers on a postcard though would be appreciated, drop me a comment. These are from another blog, Jane’s Patisserie […]

    Reply
  • Lowri Roberts
    October 1, 2017 at 9:19 pm

    Hi Jane,

    When you say you use fresh orange juice for the icing, how much do you put in?

    Thanks!

    Lowro

    Reply
    • Jane's Patisserie
      October 3, 2017 at 10:55 am

      2-4 tbsps! x

    • Lowri Roberts
      October 21, 2017 at 8:44 pm

      Thank you! x

  • Victoria powers
    September 25, 2017 at 5:42 pm

    Hi Jayne how chopped up does the chocolate orange need to be? Thank you xxx

    Reply
    • Jane's Patisserie
      September 25, 2017 at 6:44 pm

      about 1cm pieces? x

    • Victoria powers
      September 25, 2017 at 7:12 pm

      Ok fab thank you I just wanted to
      Check before I made them later In the week for my McMillan coffee morning xxx

    • Jane's Patisserie
      September 25, 2017 at 6:46 pm

      About 1cm? X

  • Sunyah
    June 18, 2017 at 1:43 pm

    Ok, I know I said that I was going to wait until Ramadan was over before I make these, but seriously, how can anyone resist?! Lol. I made them last weekend for my family and they loved it! I put some in a cupcake gift box for my aunty, it looked so professional she thought that I had bought it! She said it was sooo good that I should sell them. ?. (don’t worry, I won’t do so without your permission).
    I just wanted to ask about the cake bit. Most recipes involving chocolate almost always add buttermilk and coffee. How come your recipe doesn’t have these? And also, I did find it to be a tiny bit dry, would it be possible to add oil to keep it moist?
    Any tips and suggestions would be helpful. ?.
    I have to say though, of all the recipes I’ve seen on Pinterest I always find yours to be the best ?. As soon as I see that it is your recipe, I Pin it!!! ?

    Reply
    • Jane's Patisserie
      June 18, 2017 at 4:30 pm

      Not all chocolate cake mixes use buttermilk and coffee at all, this is a standard cake recipe – if it was dry you over baked them, you don’t need anything added.

  • Sunyah
    June 4, 2017 at 6:50 pm

    I can’t wait to try this, I’m fasting at the moment, but as soon as it’s over I’m trying these! Just a quick question, did you use salted or unsalted butter for the Cupcakes?

    Reply
    • Jane's Patisserie
      June 5, 2017 at 2:09 pm

      I use Unsalted! ?

    • Sunyah
      June 6, 2017 at 1:16 pm

      Thanks! ?. So you don’t use salt in your recipe at all?

    • Jane's Patisserie
      June 6, 2017 at 3:46 pm

      Nope! ?

  • Tracey Wainwright
    May 9, 2017 at 3:24 pm

    Thank you so much for a truly great recipe for Chocolate Orange Cupcakes!
    I am making them for my Son’s wedding and everybody on the tasting committee absolutely love them!

    Reply
  • Paula
    May 8, 2017 at 10:27 pm

    Hi Jane- did you use medium or large eggs? I’m going to try and make these cakes this week. Can’t wait!?

    Reply
    • Jane's Patisserie
      May 9, 2017 at 10:44 am

      Medium 🙂

    • Paula
      May 9, 2017 at 11:29 pm

      Thank you ?

  • Brandon Sidebottom
    February 15, 2017 at 1:15 pm

    These are FABULOUS. I will definitely use them again. You are a genius

    Reply
  • […] I had to do something to get rid of them. I’d seen recipes for Terry’s Chocolate Orange Cupcakes, Layer Cakes and even a Cheesecake. But none of those tickled my fancy… I wanted a decadent […]

    Reply
  • Hannah
    December 21, 2016 at 9:33 pm

    These cupcakes are INCREDIBLE!! They taste absolutely fabulous and they look amazing 😀 So glad I found your website!!

    Reply
    • Jane's Patisserie
      December 22, 2016 at 12:32 pm

      Oh thank you Hannah!! Hehe I’m so glad you liked them!! x

  • Lorna Cochrane
    October 29, 2016 at 11:53 pm

    Hi Jane, I’ve made these a few times, but each time a fair majority of them had peeled out if their cases. The cases I use a expensive foil ones, and can’t figure out what I’m doing wrong, any ideas my luv x

    Reply
    • Jane's Patisserie
      October 30, 2016 at 6:47 pm

      Sometimes that can be moisture, and the price of cupcake cases means nothing I’m afraid. I personally use Asda Muffin Cases and have never had an issue. I remove my cupcakes from their tin immediately and leave them to cool on a wire rack… sometimes it can just happen, or the cases don’t like the moisture from the cupcakes x

  • Jess White
    October 28, 2016 at 6:05 pm

    These look amazing! Could I possibly use this recipe to make one large cake instead of cupcakes? I’m assuming i’d have to double the ingredients used. Is there anything I should do differently if not separating them to smaller individual ones? ?

    Reply
    • Jane's Patisserie
      October 29, 2016 at 3:47 pm

      Umm definitely double the ingredients and split between two 8″ tins – bake for about 25 minutes probably? It’s hard to say but you should probably only need to double everything ?

  • Aneesa
    September 21, 2016 at 4:35 pm

    Hi Jane!
    These look amazing and I’m hoping to make them but I have a question. When you say beat, is that by hand or with an electric mixer? And if it’s a mixer which speed?
    Thanks for the recipe!

    Reply
    • Jane's Patisserie
      September 21, 2016 at 4:37 pm

      Hiya – I use my kitchenaid for all my bakes with the paddle attachment 🙂 and speed depends on mixer so mediumish x

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  • […] Click here for recipe […]

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  • Samantha Parker
    July 23, 2015 at 1:41 pm

    Hi Jane! Gosh these were absolutely amazing! I’ve never had a book / website where I can guarentee every receipe I try will work before I found your blog!
    Just made this as a 7 inch cake & doubled the recipe! Its superb & someone did say best cake ever as the love choc orange, however ( As we are always our biggest critic!) next time I will cook in two tins rather than one deep as it took almost 2 hours to cook and slightly lost that amazing moist spongness that the cupcakes have! Thanks so much for all your wonderful recipes! xxx

    Reply
    • Jane's Patisserie
      July 23, 2015 at 2:19 pm

      Hiya! I saw the picture this morning – looked amazing! 🙂 And I agree, I always try and split it into two tins as the cooking time is so dodgy when there is so much!! But I am so glad it went down so well! And thank you for the lovely comments! 🙂 xx

  • creamcili
    June 29, 2015 at 9:53 pm

    I trialed this recipe (slightly modified) this afternoon, I did not have terrys nor orange essence – used jaffa cakes instead. I liked it 🙂

    Many thanks Jane! Checking more of your recipes…

    Best wishes X

    Reply
    • Jane's Patisserie
      June 30, 2015 at 9:25 am

      Ooh that sounds yummy!! And thank you for trying it & experimenting! 🙂 x

  • Laís @thediabeticviking
    June 26, 2015 at 11:21 pm

    beauuuuuutiful!

    Reply
  • Sophie Sjösten
    June 25, 2015 at 11:05 pm

    YES PLEASE. Haha 😀 So many things I need to try after looking at your blog!

    Reply
  • the Butterfly girl
    June 25, 2015 at 6:32 pm

    these look so good!!! I love terry’s chocolate orange recipes 😀

    Reply
  • abbiosbiston
    June 25, 2015 at 1:54 pm

    I love orange and chocolate together. These look amazing!

    Reply
  • Claire | Art and Soul
    June 25, 2015 at 11:45 am

    You’ve outdone yourself again! Lovely! 🙂
    And brilliant tip about using the ice-cream scoop. I’ve always used the dessertspoon to scoop and teaspoon to scrape off into the cases, which can be a bit variable at best!

    Reply
    • Jane's Patisserie
      June 25, 2015 at 1:34 pm

      Ohh hahaa I used to do that, so dodgy, but I’d definitely recommend a scoop, so much easier 🙂 and thank you!!

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