Orange Crunch Cupcake: Chocolate cake with Orange Buttercream topped with a Chocolate Dipped Candied Orange Peel

Orange season it is…. 
This is a chocolate cupcake with crunchy candied orange bits, orange frosting and a crunchy chocolate dipped orange peel…

The DIY for the candied orange peel is up on the blog on the DIY page, you can find it here!
For the chocolate dipped candied orange peels: 

  • Melt 50gm dark chocolate (70% cocoa).
  • Dip 10-15 candied orange peel slices in the chocolate. 
  • Let it cool in the refrigerator for an hour or two. 

(makes 9 standard cupcakes)
Choco- orange cupcakes: 

  • Flour – 120 gm
  • Butter -100gm
  • Dark brown sugar – 100gm
  • Eggs – 2 large
  • Baking powder – 1 teaspoon
  • Cocoa powder – 50gm
  • Milk – 90ml
  • Chopped Candied orange peels – handful 

Orange Buttercream Frosting:

  • Butter – 80gm
  • Orange Juice – 2-3 teaspoons
  • Orange zest – 1/2 teaspoon 
  • icing sugar – 200gm
  • Orange food colour – optional.

Choco- orange cupcakes:

  • Preheat the oven to 180 degrees celsius. Line the cupcake tin with cupcake liners.
  • In a large bowl, cream the butter and sugar until pale and fluffy. 
  • Whisk in one egg at a time. 
  • Sift the cocoa, baking powder and flour into this mixture. Add the milk and mix it thoroughly. 
  • Fold in the chopped candied orange peel (this is what gives you the surprise crunch in the cake!)
  • Fill the cupcake liners with 2/3rd of the batter, bake for about 15-20 minutes. 
  • Check from about 18 minutes with a skewer to see if completely baked. 
  • Once baked let it cool. 

Orange Buttercream Frosting:

  • In a bowl, Cream the butter until light, fluffy and smooth. 
  • Add half of the icing sugar and beat for a couple of minutes. 
  • Add the orange juice and orange zest and whisk for a minute. 
  • Add the rest of the icing sugar and whisk for 2 minutes. 
  • Add the orange food colour and give it a last whisk. 
  • Frost the cooled cupcakes and garnish it with a chocolate dipped candied orange peel! 

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