Frosted Choc Orange Cupcakes
If you love chocolate and orange flavours you have to try these delicious choc orange cupcakes. The whole family will love their cute swirled frosting.
Serves: 36
  • 125g butter
  • 1 tablespoon grated orange rind
  • 3 eggs
  • 1¾ cups (280g) self-raising flour
  • 1⅓ cups (300g) caster sugar
  • ½ cup (40g) cocoa
  • ½ teaspoon bicarbonate of soda
  • ½ cup orange juice
  • ¼ cup water
  • 120g butter
  • 2 tablespoons grated orange rind
  • 3 cups (340g) icing sugar
  • 4 tablespoons milk
  • 2 tablespoon cocoa
  1. Preheat oven to 180 °C (350 °F) and line three cupcake tins (12 hole) with cupcake liners.
  2. Place all ingredients into large food processor bowl with ‘S’ blade fitted.
  3. Process for 1 -2 minutes or until cake batter is smooth.
  4. Pour batter into cupcake liners, filling each liner about two thirds full.
  5. Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted into the middle comes out clean.
  6. Allow to cool slightly in pan before removing to a wire rake.
  7. Allow cupcakes to cool completely before frosting.
  1. Beat butter and orange rind in small bowl of electric mixer until light and fluffy.
  2. Gradually beat in the sifted icing sugar and milk and then beat for a further minute.
  3. Divide the frosting mixture into two halves and then stir the sifted cocoa into one half of the mixture.
  4. Fit your desired nozzle to a piping bag (I used a star nozzle).
  5. Then add the two frosting mixtures to your piping bag by putting the white frosting mix on one side of the bag and the chocolate frosting mix on the other side of the bag (it doesn’t matter if they mix a bit).
  6. Pipe frosting onto cupcakes starting from the outside using an inward spiral motion.
Recipe by The Links Site at