Instead of using a regular buttercream for the topping I made a chocolate ganache with a subtle orange flavour.
I used a chocolate orange aero bubble to finish off each cake,but of course that’s optional!
Cupcakes
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2tsp baking powder
40g unsalted butter
1 egg
100ml milk
1tsp orange extract
Ganache Frosting
150g dark chocolate
175ml double cream
1/2-1tsp orange extract
Preheat the oven to 180 or gas mark and line a cupcake tray with paper cases.
Sift the flour,cocoa powder,baking powder and salt into a bowl give it all a whisk around.
In a separate bowl beat the butter and sugar together until it becomes pale and fluffy then add the orange extract and the egg whisking gently as you go.
Alternately add the milk and flour and bring it all together,adding any remaining flour at the end.
Divide between the cupcake cases.
Bake in the oven for around 18-20 minutes.
When a skewer or cocktail stick comes out clean the cakes are ready.
Set the cupcakes on a cooling rack and move on to making the ganache.
Break the dark chocolate into pieces in a bowl and set aside for a minute.
Gently heat the double cream in a saucepan and when its hot,pour it over the chocolate pieces.
As the cream melts the chocolate give it a stir and combine it together then stir in the orange extract.
Set aside to completely cool,it will thicken up into a lovely thick and pipe-able consistency.
You can whip it up fluffy if you like at this stage but I mostly find I don’t have to and it pipes beautifully.
My now favourite Wilton 2D nozzle created a cute rippled swirl on each cupcake (with a little help from me)
Then finished off with those aero bubbles I mentioned.
1 for a cupcake….1 for me.
