Mary Berry Chocolate Orange Cupcakes​ Recipe

This rich and zesty Mary Berry Chocolate Orange Cupcakes recipe is made with melted dark chocolate, orange zest, and cocoa powder for a deep, complex flavor. The result is a moist and decadent chocolate cake with a bright, citrusy twist, perfectly complemented by a tangy orange buttercream frosting. This recipe is an elegant and exciting choice for a dinner party or a special treat, and it makes a perfect batch of 12 cupcakes.

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Mary Berry Chocolate Orange Cupcakes Ingredients

For the Cupcakes:

• 100g (3.5 oz) unsalted butter, softened
• 100g (3.5 oz) caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 85g (3 oz) self-raising flour
• 20g (0.7 oz) cocoa powder
• 1/2 tsp baking powder
• 50g (1.75 oz) dark chocolate, melted and cooled
• Zest of 1 orange
• 2 tbsp milk

For the Orange Buttercream:

• 100g (3.5 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 1 tbsp milk
• Zest of 1 orange
• 1-2 tbsp fresh orange juice

How To Make Mary Berry Chocolate Orange Cupcakes

1. Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin or cupcake tin with paper cases.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
3. Mix in the eggs and extracts: Add the eggs one at a time, beating well after each addition to ensure the mixture doesn’t curdle. Stir in the vanilla extract.
4. Add the dry ingredients and chocolate: Sift the self-raising flour, cocoa powder, and baking powder into the bowl. Fold gently until just combined. Fold in the cooled melted dark chocolate and the orange zest.
5. Adjust consistency: Stir in the milk until you have a soft, dropping consistency.
6. Bake the cupcakes: Divide the batter evenly among the 12 cupcake cases, filling each about two-thirds full. Bake for 18-20 minutes, or until a skewer inserted into the center comes out clean.
7. Cool the cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Make the orange buttercream: While the cupcakes cool, beat the softened butter until it is smooth and creamy. Gradually add the sifted icing sugar and the orange zest. Beat until the mixture is light and fluffy. Add the milk and orange juice a little at a time until you reach a smooth, pipeable consistency.
9. Decorate and serve: Once the cupcakes are completely cool, pipe or spread a generous swirl of the orange buttercream onto each cupcake. If desired, garnish with a small piece of chocolate or a sliver of fresh orange peel.

Recipe Tips

• Melt and Cool the Chocolate: Make sure your melted chocolate has cooled completely before you add it to the batter. Hot chocolate can melt the butter and cook the eggs, leading to a greasy and dense cupcake.
• Don’t Overmix: Overmixing the batter after adding the flour can lead to tough, dry cupcakes. Mix until the flour streaks have just disappeared.
• Use Fresh Orange Zest: For the best flavor, always use fresh orange zest. The zest contains all the essential oils that provide a bright, zesty aroma and taste.
• Sift Your Dry Ingredients: Sifting the flour, cocoa powder, and baking powder prevents lumps and ensures the ingredients are evenly distributed, leading to a lighter cupcake.

What To Serve Chocolate Orange Cupcakes

These rich chocolate and orange cupcakes are a showstopper on their own. They pair beautifully with a simple glass of cold milk or a strong cup of black coffee. For an extra touch of elegance, serve them with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the intensity of the chocolate and orange.

How To Store Chocolate Orange Cupcakes Leftovers

• Refrigerate: Store the cupcakes in an airtight container at room temperature for up to 3 days. If your kitchen is warm or the frosting contains fresh ingredients, it is best to store them in the refrigerator for up to 5 days.
• Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw them at room temperature before frosting.

Mary Berry Chocolate Orange Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 50mg
• Sodium: 100mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 3g

Frequently Asked Questions

• Can I use milk chocolate instead of dark chocolate? Yes, you can use milk chocolate, but the flavor will be less intense. The dark chocolate helps to balance the sweetness of the sugar and provide a deeper, richer flavor that complements the orange.
• Can I use bottled orange juice? Fresh orange juice is always best for the buttercream as it provides a brighter, more authentic flavor. Bottled juice can sometimes have a duller taste or contain added preservatives.
• Why did my buttercream split or curdle? Buttercream can split if the butter is too cold or if you add the icing sugar and liquid too quickly. Ensure your butter is truly softened and add the ingredients gradually, beating well after each addition.

Try More Recipes:

• Mary Berry​ Gluten Free Cupcakes Recipe
• Mary Berry Vegan Cupcakes​ Recipe
• Mary Berry Coconut Cupcakes​ Recipe