Chocolate Orange Cupcakes

Ganache is useful as a filling, a frosting, or a glaze. once refrigerated its the consistency of peanut butter, it can be whipped also. it should be noted that adjusting the amount of chocolate to cream will produce a firmer, or softer ganache. This is a simple recipe for chocolate orange cupcakes that goes with great with a chocolate orange ganache. If you think all cupcakes should come with buttercream then I have also included a recipe for a white chocolate and orange buttercream.




For the Cupcakes...

Ingredients
•120g plain flour
•140g caster sugar
•1 tsp baking power
•40g unsalted butter
•50g dark chocolate, melted
•1 free-range egg
•125ml milk
•1 orange, juice only
•3 tbsp granulated sugar


1.Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.

2.Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

3.Whisk the melted chocolate, egg and milk together in a jug.

4.Stir the chocolate mixture into the flour mixture until just combined.

5.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

6.Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.


For the White Chocolate & Orange Buttercream

Ingredients
•125g unsalted butter, 250g icing sugar
•2-3 tbsp milk
•50g white chocolate,
•1 orange, zest only
•100g orange chocolate


1.Beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.

2.Decorate the cupcakes with the buttercream

3.Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.


For the Chocolate Ganache

Ingredients
•12oz bitter sweet chocolate
•315ml heavy cream
•1 orange (zest)
•15ml butter


1.Zest orange, add to heavy cream and place it into the sauce pan.

2. Heat the cream in a sauce pan over medium heat stirring constantly until it comes to a boil. take off heat.

3. Add hot cream to chocolate in a medium bowl, stirring until all chocolate has melted, add butter at once, and stir until melted.

4. Dip cupcakes while still liquid. chill until firm.