It’s that time of year where everything I bake HAS to include my favourite chocolate treats!
Ever since going gluten free, I’ve really missed Terry’s Chocolate Orange. It used to be one of my favourites and it’s so hard to find chocolate orange that has the same Terry’s flavour.
I’m sure that some of you feel the same way too!
Luckily for us, the Terry’s Chocolate Orange Mini Eggs are gluten free!! So naturally I had to make something with them – Chocolate Orange Cupcakes!
I’ve used orange extract in this recipe rather than fresh orange as I feel it replicates the traditional Terry’s flavour more closely. It’s usually quite easy to get ahold of in supermarkets but if not, you can definitely find it online.
I’ve gone for an Easter design in order to use the mini eggs as decoration but of course, these cupcakes can be enjoyed all year round!
This recipe makes 12 cupcakes and takes approximately 1-2 hours to make including baking, cooling and decorating time.
Ingredients:
For the chocolate cupcakes:
- 100 g dark chocolate
- 150 g unsalted butter
- 15 g caster sugar
- 3 eggs
- 15 g cocoa powder
- 100 g gluten-free self raising flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum (omit if your flour blend already contains it)
- 1/2 tsp salt
- 100 ml whole milk, warmed
For the chocolate orange ganache:
- 200 g dark chocolate, chopped
- 200 ml double cream
- 2-3 drops orange extract
Terry’s Chocolate Orange Mini Eggs to decorate
Useful Equipment: cupcake cases, 12 hole muffin tray, heatproof bowl, small saucepan, spatula, mixing bowl, hand/stand mixer, sieve, piping bags and nozzles
Method:
To make the cupcakes:
- Preheat the oven to 160 °C/320 °F and place the cupcake cases in the 12 hole muffin tray.
- In a heatproof bowl over a saucepan of simmering water (bain marie), melt the chocolate and butter together. Set aside to cool.
- Transfer to a mixing bowl/stand mixer and add the sugar and eggs. Beat until combined. (If using a stand mixer, use the paddle attachment.)
- Sieve in the flour, cocoa powder, baking powder, salt and xanthan gum and mix until combined.
- Gradually add the milk and fold until smooth.
- Divide equally between the 12 cupcake cases and bake in the preheated oven for 20-22 mins or until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
For the ganache:
- Place the chopped chocolate and cream in a heatproof bowl and place over a saucepan (bain marie) with about half an inch deep water. Stir over a medium heat until the chocolate has melted into the cream to form a soft, smooth consistency. Set aside to cool to a peanut butter- like consistency.
To assemble:
- When the cakes are cooled, make a hole in each cupcake (I used the end of a piping nozzle or a sharp knife will do) and fill with 1 tbsp of chocolate orange ganache.
- Fill a piping bag fitted with your chosen nozzle (I used a Wilton 1M tip) with the rest of the ganache and pipe a nest on top of the cupcake.
- Top with mini eggs.
These cupcakes will keep up to 5 days in an airtight container – enjoy!
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