Jaffa Cake Cupcakes!

These Jaffa Cake cupcakes combine a soft, orange-infused chocolate sponge with an ultra-creamy chocolate-orange buttercream. Featuring a whole, hidden Jaffa Cake baked right into the bottom of each case and another nestled into the frosting on top, this recipe takes just 50 minutes of combined prep and bake time to deliver 12 spectacular treats.

The hidden Jaffa surprise

The absolute best part of this bake happens before you even pour the cake batter. By placing a whole Jaffa Cake flat at the bottom of each cupcake liner, you build a delicious foundation for the entire treat.

Always place the biscuit chocolate-side up. As the chocolate sponge bakes directly on top of it, the heat slightly softens the jelly and chocolate layers, fusing the Jaffa Cake seamlessly into the base of the sponge. When your guests bite into the finished cupcake, they get a wonderful contrast of spongy cake, tangy jelly, and a firm biscuit base.

Ingredient notes and tips

Once you have placed the hidden Jaffa Cake at the bottom it becomes about mastering the perfect, chocolatey sponge:

• Butter – unsalted butter or baking spread works well in this bake
• Sugar – light brown sugar provides the right rich sweetness that complements the cocoa powder
• Eggs – I use 3x medium eggs in this recipe
• Flour – self raising flour provides the perfect rise to each cupcake
• Cocoa powder – a high quality cocoa powder is essential for that deep chocolate taste, hot chocolate powder won’t carry enough flavour
• Orange – I use orange extract to boost the orange flavour throughout the bake – more below

Perfecting the subtle orange balance

When dealing with citrus oils, a little goes an incredibly long way. This recipe relies on high-quality orange extract rather than artificial flavourings or heavy zests.

By adding exactly half a teaspoon to the sponge mixture and another half a teaspoon to the buttercream, you achieve a beautifully bright, aromatic background note. This precise balance ensures the citrus complements the cocoa instead of overpowering it, keeping the bake firmly in “Jaffa Cake” territory rather than turning it into an overly intense chocolate-orange block.

How to elevate your buttercream swirl

To get a gorgeous, bakery-style finish on your cupcakes, you need a stable yet light buttercream frosting. The secret lies in whipping your room-temperature unsalted butter on its own for a full two minutes before introducing any sugar. This incorporates air into the fat molecules, turning the butter pale and incredibly fluffy.

When you add the sieved icing sugar and cocoa powder, mix on a low speed initially to prevent a giant sugar cloud, then crank the speed up to high for another three minutes. For the signature professional swirl shown in the photo, use a 2D closed star piping tip and apply steady, even pressure from the inside out.

FAQs

Storage and freezing

These scrumptious Jaffa Cake cupcakes keep beautifully at room temperature for up to three days. Always store them inside a sturdy, airtight cake container kept in a cool, dry place away from direct sunlight. Avoid keeping these cupcakes in the refrigerator, as the cold air will dry out the delicate crumb of the chocolate sponge and cause the chocolate coating on the topping biscuit to sweat.

If you want to prepare these treats well in advance, you can safely freeze the baked sponges for up to three months. Simply bake the cupcakes with the hidden Jaffa Cake inside and let them cool completely. Wrap the un-frosted cupcakes securely in plastic cling film and place them inside a rigid container to protect their shape in the freezer.

Related recipes

Most people know I love the chocolate and orange flavour combination and luckily for everyone who loves it like I do, I have a number of chocolatey and orange infused recipes. Why not try my Jaffa Cake Cheesecake or Jaffa Cake trifle if you haven’t had enough of Jaffa Cake yet.

If you you fancy something a little stronger in flavour of orange then Terry’s Chocolate Orange Cupcakes would be a fantastic alternative.