Jaffa Cake Cupcakes!
Scrumptious chocolate and orange Jaffa Cake Cupcakes with a hidden Jaffa Cake, chocolate buttercream frosting and a Jaffa Cake on top!
Cooling & Decorating Time:
Light Brown Sugar
Self Raising Flour
For the Cupcakes!
Heat your oven to 180C/160 Fan/350F 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 chocoalte 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!
I used the classic Jaffa Cakes but you can use any flavour you fancy!
I also know Jaffa Cakes are technically apricot flavour jelly but I just stick with orange extract (the extract is also optional!).
These cupcakes will last 3 days at room temperature!
I used a
2D Closed Star Piping Tip
to decorate my cakes as they get the nice swirl!
use these beautiful baking cups
in my baking as well.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie