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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!
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!
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.
79 Comments
Becky
August 8, 2020 at 8:25 pmHi 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
Jane's Patisserie
August 9, 2020 at 5:25 pmYou 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 pmMade 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.
Alex
July 4, 2020 at 2:04 pmHi Jane
I want to make six instead of twelve, do I half the recipe? X
Jane's Patisserie
July 4, 2020 at 7:05 pmI 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 pmI made these a few weeks ago and they were amazing! Particularly loved the little chocolate pieces in the cupcake mix.
Jarred
December 5, 2019 at 10:07 amSo 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?
Jane's Patisserie
December 7, 2019 at 8:32 pmYou can use terry’s! Just be careful when melting it.
Natalie
August 2, 2019 at 12:02 pmI 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?
Jane's Patisserie
August 2, 2019 at 2:24 pmHave a look at my Terry’s Chocolate Orange Cake x
Penelope
February 6, 2019 at 8:56 amHi Jane, can this wonderful yummy recipe be converted into a tray bake ?
Jane's Patisserie
February 6, 2019 at 3:41 pmFor 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 pmI made these again and they where great. Think i chopped chocolate up to small first time.😊
Cheryl
August 9, 2018 at 8:59 amMade 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
Alana Adams
May 22, 2018 at 12:20 pmHow do I drizzle the chocolate on the top, do I use a spoon or a pipping bag? Thankyou.
Jane's Patisserie
May 22, 2018 at 12:39 pmEither!
Kirsty
March 11, 2018 at 7:51 amThese 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 😋😀
Jane's Patisserie
March 11, 2018 at 11:30 amEnjoy!!
Jemma
July 8, 2019 at 2:12 pmCan you use stork instead of butter
Jane's Patisserie
July 8, 2019 at 4:16 pmFor the cakes? Yes. For the frosting? No.
Liz
January 14, 2018 at 3:05 pmI 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.
Tracey Wells
December 6, 2017 at 11:10 pmI 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
Jane's Patisserie
December 7, 2017 at 3:50 pmIf 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 pmI 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 pmIf 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!
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November 10, 2017 at 8:35 pm[…] Websites Used: janespatisserie.com […]
Jess
October 30, 2017 at 12:40 pmHi 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!
Jane's Patisserie
October 30, 2017 at 8:31 pmI 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 amGreat, thank you!
Lisa
October 29, 2017 at 12:14 pmHi Jane, how many cupcakes does the recipe make? Can’t wait to get baking! X
Jane's Patisserie
October 29, 2017 at 1:01 pmUsually a batch makes 12 for me! X
Rosie
October 15, 2017 at 5:25 pmThanks so much for this recipe, just made them and they are AMAZING!!
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October 12, 2017 at 9:23 pm[…] Source : http://janespatisserie.com/2015/06/25/chocolate-orange-cupcakes/ […]
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October 9, 2017 at 8:23 pm[…] 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 […]
Lowri Roberts
October 1, 2017 at 9:19 pmHi Jane,
When you say you use fresh orange juice for the icing, how much do you put in?
Thanks!
Lowro
Jane's Patisserie
October 3, 2017 at 10:55 am2-4 tbsps! x
Lowri Roberts
October 21, 2017 at 8:44 pmThank you! x
Victoria powers
September 25, 2017 at 5:42 pmHi Jayne how chopped up does the chocolate orange need to be? Thank you xxx
Jane's Patisserie
September 25, 2017 at 6:44 pmabout 1cm pieces? x
Victoria powers
September 25, 2017 at 7:12 pmOk 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 pmAbout 1cm? X
Sunyah
June 18, 2017 at 1:43 pmOk, 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!!! ?
Jane's Patisserie
June 18, 2017 at 4:30 pmNot 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 pmI 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?
Jane's Patisserie
June 5, 2017 at 2:09 pmI use Unsalted! ?
Sunyah
June 6, 2017 at 1:16 pmThanks! ?. So you don’t use salt in your recipe at all?
Jane's Patisserie
June 6, 2017 at 3:46 pmNope! ?
Tracey Wainwright
May 9, 2017 at 3:24 pmThank 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!
Jane's Patisserie
May 10, 2017 at 12:29 pmAwh yay!! x
Paula
May 8, 2017 at 10:27 pmHi Jane- did you use medium or large eggs? I’m going to try and make these cakes this week. Can’t wait!?
Jane's Patisserie
May 9, 2017 at 10:44 amMedium 🙂
Paula
May 9, 2017 at 11:29 pmThank you ?
Brandon Sidebottom
February 15, 2017 at 1:15 pmThese are FABULOUS. I will definitely use them again. You are a genius
Jane's Patisserie
February 17, 2017 at 2:56 pmAh yaaayyy!! ❤️
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Hannah
December 21, 2016 at 9:33 pmThese cupcakes are INCREDIBLE!! They taste absolutely fabulous and they look amazing 😀 So glad I found your website!!
Jane's Patisserie
December 22, 2016 at 12:32 pmOh thank you Hannah!! Hehe I’m so glad you liked them!! x
Lorna Cochrane
October 29, 2016 at 11:53 pmHi 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
Jane's Patisserie
October 30, 2016 at 6:47 pmSometimes 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 pmThese 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? ?
Jane's Patisserie
October 29, 2016 at 3:47 pmUmm 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 pmHi 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!
Jane's Patisserie
September 21, 2016 at 4:37 pmHiya – I use my kitchenaid for all my bakes with the paddle attachment 🙂 and speed depends on mixer so mediumish x
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Samantha Parker
July 23, 2015 at 1:41 pmHi 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
Jane's Patisserie
July 23, 2015 at 2:19 pmHiya! 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 pmI 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
Jane's Patisserie
June 30, 2015 at 9:25 amOoh that sounds yummy!! And thank you for trying it & experimenting! 🙂 x
Laís @thediabeticviking
June 26, 2015 at 11:21 pmbeauuuuuutiful!
Jane's Patisserie
June 27, 2015 at 10:42 amThank you!!
Sophie Sjösten
June 25, 2015 at 11:05 pmYES PLEASE. Haha 😀 So many things I need to try after looking at your blog!
Jane's Patisserie
June 25, 2015 at 11:06 pmHahaha thanks Sophie! ?
the Butterfly girl
June 25, 2015 at 6:32 pmthese look so good!!! I love terry’s chocolate orange recipes 😀
Jane's Patisserie
June 25, 2015 at 6:59 pmThank you!! They’re so tasty! 😀
abbiosbiston
June 25, 2015 at 1:54 pmI love orange and chocolate together. These look amazing!
Jane's Patisserie
June 25, 2015 at 2:07 pmMe too! And thank you!
Claire | Art and Soul
June 25, 2015 at 11:45 amYou’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!
Jane's Patisserie
June 25, 2015 at 1:34 pmOhh hahaa I used to do that, so dodgy, but I’d definitely recommend a scoop, so much easier 🙂 and thank you!!