Chocolate Orange Cupcake with Choco-Baileys Butter Cream

I looove this chocolate-orange cupcake sooo much! ^^ It’s so light and fresh, and it smells of chocolate and sunkist! A very nice treat for one sunny afternoon, especially when served cold šŸ˜€

Chocolate Orange Cupcake Recipe:

  • 175 g unsalted butter
  • 120 g castor sugar
  • 150 g self-raising flour
  • 60 g cocoa powder
  • 3 eggs
  • 1 orange (sunkist) – use the orange rind and the juice

Beat butter and sugar in a mixer, add in those eggs (one at a time) and the orange rind. How to get the orange rind? Easy. Peel the skin of your sunkist, ensuring that you’re only taking the thin orange skin and leaving the white part. The orange rind has this fresh orange fragrance that will make your chocolate-orange cupcake smells (and tastes) amazing! šŸ™‚

Next, put the mixture in a bowl, add in flour, cocoa powder and orange juice (from the sunkist), fold it, and divide it evenly into a 12-cupcake tin, bake for around 15 minutes, 180oC.

Choco-Baileys butter cream:

  • 100 g unsalted butter
  • 50 g castor sugar (you can add more sugar later to the mixture if you like sweeter cream)
  • 1/4 cup of coffee-flavored Baileys
  • 4 tbsp of cocoa powder

Beat with electric mixer until it turned into a perfect butter cream.

Leave your traces here. I want to hear :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.