Jaffa Cake Cupcakes!
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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
Yes! Supermarkets frequently release exciting limited-edition variations, including raspberry, blackcurrant, and passionfruit Jaffa Cakes. You can use any flavour you like, simply match your extracts to compliment whichever variety you choose.
Cupcake liners typically peel due to trapped moisture. If you leave the hot cupcakes to sit inside the metal baking tin for too long after taking them out of the oven, steam builds up underneath the cases and destroys the adhesive bond. Transfer the cakes to a wire cooling rack within five minutes of baking to prevent this.
Orange extract is alcohol-based and slightly more forgiving to bake with. Pure orange oil is highly concentrated and significantly stronger. If you only have orange oil on hand, reduce the amount to just a few drops per batch to avoid making the cupcakes taste unpleasantly bitter or medicinal.
Yes, this would work really well. Cut the top from the cooled cake, spoon in a teaspoon of orange marmalade into the cavity and replace the sponge before decorating with the buttercream.
Jaffa Cake Cupcakes!
Ingredients
Cupcake Ingredients
- 150 g unsalted Butter
- 150 g light brown sugar
- 3 medium eggs
- 125 g self raising flour
- 25 g cocoa powder
- 1/2 tsp orange extract
- 12 Jaffa Cakes
Buttercream Ingredients
- 150 g unsalted butter (room temp)
- 275 g icing sugar
- 25 g cocoa powder
- 1/2 tsp orange extract
Decoration
- 12 Jaffa Cakes
- Orange sprinkles
Instructions
For the Cupcakes!
- Heat your oven to 180ºc/160ºc fan and line a cupcake/muffin tin with 12 cases or put 12 baking cups onto a flat tray!
- Add a Jaffa Cake to the bottom of each cupcake (I do chocolate side up).
- Beat the unsalted butter with the light brown soft sugar until fluffy.
- Add the eggs, self-raising flour, cocoa powder and orangee extract with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
- Beat the unsalted butter for a couple of minutes to really loosen it.
- Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add in the orange extract and beat again until smooth.
For the Decoration!
- Using a 2D closed star piping tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)
- Sprinkle on your chosen sprinkles and add on a Jaffa Cake!
Notes
- These cupcakes will last 3 days at room temperature!
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.
Absolutely amazing. I make cupcakes for my friends for birthdays and other celebrations but these were by far their favourites.
I decorated them with flowers and mini chocs and they looked amazing. I didnt even use the jaffa cakes 😳.
Thankyou.
Trying the cherry bakewell cupcakes out on them all tomorrow ☺️
These are some of the best cupcakes I have ever made!! The Jaffa at the bottom just totally makes it! I froze them and even defrosted they were great…
Hi Jane,
Just a quick question are these cupcakes suitable to freeze with having the jaffa cake in the bottom?
Thank you
Yes absolutely, for up to 3 months! Hope this helps! x