Charlotte's Chocolate Orange Cupcakes

Ingredients

For the sponge:

- 70g unsalted butter
- 210g caster sugar
- 105g soft light brown sugar
- 2 large eggs
- 1 tsp vanilla essence
- 1 tbsp finely grated orange zest
- 255g plain flour
- 50g cocoa powder
- 1/4 tsp salt
- 240ml whole milk

For the Frosting:

- 600g icing sugar
- 100g unsalted butter
- 250g full-fat cream cheese
- 60g cocoa powder
- 3 tsp finely grated orange zest
- candied orange peel, thinly sliced, to decorate

Method: The Sponge:

1. Preheat the oven to 190°C.
2. Mix the butter and the two types of sugar until fluffy, then beat in the eggs one at a time, followed by the vanilla essence and the orange zest.
3. Sift together the remaining ingredients, then add the creamed mixture in three batched with the milk. Mix well until the the batter is smooth.
4. Divide the mixture between the paper cases, filling each up to two-thirds full. Place in oven and leave for 18-20 min (or until the sponges pring back when you gently press them.
5. Allow the cakes to cool completely on a wire rack before frosting.

The Frosting:


1. Whisk the icing sugar and the butter until crumbley in texture and no large lumps of butter remain.
2. Add the cream cheese and cocoa powder and mix until the frosting is smooth and light.
3. Add the orange zest and stir by hand.
4. Divide the frosting between the cold cupcakes, smoothing on with a palette knife and swirling the tops for a decorative finish.
5. Top with slices of candied orange peel.

Enjoy!!