If you think there’s no better combo than chocolate and orange, you’ll love these deliciously indulgent jaffa cupcakes.
- 165g(5¾ oz) self-raising flour
- 30g (1oz) unsweetened cocoa powder
- 220g (7¾ oz) caster sugar
- 2 eggs, lightly beaten
- 170ml (5½ fl oz) milk
- 125g (4½ oz) unsalted butter, melted
- 1tbsp finely grated orange zest
- Orange buttercream
- 250g (9oz) icing sugar, sifted
- 60g (2¼ oz) unsalted butter, softened
- 2tsp finely grated orange zest
- 2tbsp orange juice
- Sweets to decorate
Pre-heat the oven to 180°C (350°F/gas mark 4). Line 12 standard muffin holes with paper cases.
Sift the flour and cocoa into a large bowl, then stir in the sugar. Add the egg, milk, melted butter and orange zest and beat with electric beaters for 2 mins, or until well combined and smooth.
Divide the mixture evenly among the cases. Bake for 18-20 mins, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
To make the orange buttercream, place 125 g (4½ oz) of the icing sugar, the butter, zest and orange juice in a large mixing bowl. Beat with electric beaters until smooth and creamy. Gradually add the remaining icing sugar and beat until the cream is thick.
Decorate each cake with buttercream and sweets.
Top tip for making Jaffa cupcakes
Cassandra Andrews, 63 from Inverness in the Highland suggests adding a bay leaf to your flour container to keep it fresh and free from moisture.