5.0 from 3 votes
Chocolate and Orange Mini Cupcakes
The recipe for yummy and pretty tea time treats: Chocolate and Orange Mini Cupcakes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24
Course:
Dessert
Cuisine:
International
Ingredients
Chocolate Cupcakes
- 188 gms – 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 gms – 4 oz. unsalted butter at room temperature
- 125 gms – 1 cup + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- ½ cup buttermilk or yogurt
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
Orange Icing
- 125 gms – 4.4 oz. butter
- 225 gms – 8 oz. icing sugar
- orange essence to taste
- Orange food coloring optional – I did not use any as my orange essence was already coloured
- Candied Orange Zest to decorate
Instructions
Chocolate Cupcakes
Orange Icing
To Assemble the cupcakes
Notes
- This recipe will give you a little bit more butter-cream than you require for the cupcakes. You can store the remaining butter-cream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on low before using it.