Jaffa Cake Cupcakes

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Sometimes there’s nothing better than a chocolate biscuit.

Unless of course, someone turned that biscuit into something six times as large and topped it with chocolate icing.

Oh yes, my brand new Jaffa Cake Cupcakes blow the regular old biscuit (or is it a cake??) out of the water. Fluffy orange-scented sponge cake oozing with tangy orange filling, swirled with rich chocolate icing and topped with a cheeky Jaffa Cake. Perfect.

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I decided to make these after my mum asked me to make some cakes for her workmate who is leaving next week. Her workmate really loves chocolate and bananas too, but as I looked sadly upon the dull underripe bananas in my fruit bowl this morning, I knew I had to get creative and find another way to jazz up plain old chocolate cupcakes. Inspiration struck me in the form of a chocolate-topped, orange jelly-filled treat and after whipping these up, I started to wonder why I’d never made Jaffa Cake cupcakes before!

The chocolate buttercream icing that tops these cupcakes is really special. I mix a combination of melted dark and milk chocolate and mix it into the already chocolatey whipped buttercream icing, the finished product is sweet, fluffy perfection with just the right balance of rich chocolate and sugary sweetness. It’s super easy to make and the end result is tempting enough to make you want to lick the bowl clean!

This recipe makes 12 cupcakes.

First of all, preheat your oven and line a 12-hole or two 6-hole muffin tins with some paper cases.

Weigh your flour, butter, sugar, eggs and the orange zest/extract into a large bowl all at once and beat well until fully combined and smooth.

Spoon the mixture evenly into your cupcake cases (do you like the snazzy orange ones I found?) and pop the cupcakes into the oven to bake until golden and springy to touch.

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Once baked, cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.

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While your cakes cool, you can whip up your icing! This recipe makes a lot of chocolate icing so you should have plenty leftover to use for another cake, to top pancakes or waffles, or simply to gorge on if your day hasn’t been great so far…

Once the cakes have cooled, it’s time to fill them!

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Use a knife to cut a little circle out from the centre of the cakes, leaving a big enough hollow to fill with a little of your marmalade. I used some no-added sugar marmalade to prevent from making the cakes way too sweet for those who lack my insatiable sweet-tooth!

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Once you’ve cut out the hollows, fill each hole with a spoonful of marmalade and pop the piece of sponge you cut out back into its little hole. If it doesn’t fit well, just remove a little bit of the sponge and use it as a kind of lid instead.

Now for the icing. Melt both kinds of chocolate either in the microwave or over a pan of simmering water on the hob. Once melted, leave to cool slightly while you prepare the rest of the icing.

Place your butter and sift half your icing sugar into a large bowl and beat well until incorporated.

Add in the remaining sugar, the cocoa powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.

If using, add your orange zest/extract and then your cooled melted chocolate into the bowl of icing and beat vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat the living crap out of it until your arm gets sore and it looks a little fluffier!

Time to decorate the cakes! Either spoon your icing into a piping bag and pipe a big swirl of the chocolate buttercream onto your cakes, or just use a knife to spread icing generously onto each one.

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Top the cakes with the Jaffa Cakes (cut regular ones in half if using), sit back and admire your scrummy chocolate-orangey creation that beats a boring old biscuit/cake/whatever it is any day!

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Just kidding, stop staring and have a bite!

Jaffa Cake Cupcakes

Yield: 12 cupcakes

Jaffa Cake Cupcakes

Chocolate and orange Jaffa Cake cupcakes reminiscent of the classic biscuit...or is it a cake??

Ingredients

    For the cupcakes:
  • 200g self-raising flour
  • 210g butter/margarine
  • 180g caster sugar
  • 4 eggs
  • Zest of half an orange or 1tsp orange extract (just enough to give it a subtle flavour)
    For the filling and buttercream:
  • 1 jar of orange marmalade (obviously you won’t need the whole jar, just use as much as you need!)
  • 250g softened unsalted butter
  • 450g icing sugar
  • 30g cocoa powder
  • 100g dark chocolate
  • 100g milk chocolate
  • Zest of half an orange or 1tsp orange extract (optional)
  • 6 regular or 12 mini Jaffa Cakes to decorate

Instructions

    For the cupcakes:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan – and line a 12-hole or two 6-hole muffin tins with some paper cases.
  2. Weigh your flour, butter, sugar, eggs and the orange zest/extract into a large bowl all at once and beat well until fully combined and smooth.
  3. Spoon the mixture evenly into your cupcake cases and pop the cupcakes into the oven for 25-30 minutes until golden and springy to touch.
  4. Cool the cakes in their tins for 5-10 minutes before removing them and allowing to cool completely on wire racks.
    For the filling and icing:
  1. Use a knife to cut a little circle out from the centre of the cakes, leaving a big enough hollow to fill with a little of your marmalade.
  2. Fill each hole with a spoonful of marmalade and pop the piece of sponge you cut out back into its little hole. If it doesn’t fit well, just remove a little bit of the sponge and use it as a kind of lid instead.
  3. Now for the icing. Melt both kinds of chocolate either in the microwave or in a heatproof bowl over a pan of simmering water on the hob. Once melted, leave to cool slightly while you prepare the rest of the icing.
  4. Place your butter and sift half your icing sugar into a large bowl and beat well until incorporated.
  5. Add in the remaining sugar, the cocoa powder and a small splash of milk (if necessary to loosen) and beat well again until incorporated.
  6. If using, add your orange zest/extract and then your cooled melted chocolate into the bowl of icing and beat vigorously until the mixture has become paler in colour and is light and fluffy. If you are using a food mixer, simply put it on its highest setting with the beater attachment and leave it to whip up for a few minutes. If you’re making the icing by hand, just beat it until it looks a little fluffier!
  7. Time to decorate the cakes, either spoon your icing into a piping bag and pipe a big swirl of the chocolate buttercream onto your cakes, or just use a knife to spread icing generously onto each one.
  8. Top the cakes with the Jaffa Cakes (cut regular ones in half if using)
  9. Enjoy!
http://maverickbaking.com/jaffa-cake-cupcakes/

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