Our Recipes, re-invented from cooking shows
Chocolate Orange Cupcakes
Prep. Time:
Baking Time:
Total Time:
45 mins
18 - 20 mins
1 hour 30 mins
Serves:
12 cupcakes
Chocolate Orange Cupcakes with Candied Orange & Salted Caramel
An elevated take on the classic combination featuring brown butter, coffee enhancement, and candied orange garnish.
Pro Tips
Don't skip browning the butter - it's the secret to professional depth of flavor
Use a kitchen scale for best results, especially with the sugars
Make candied orange ahead - it keeps for weeks and adds impressive visual impact
Room temperature ingredients are crucial for smooth batter
Coffee temperature matters - too hot will scramble the eggs
Storage
Store covered at room temperature up to 3 days
Candied orange garnish stays crisp for 2-3 days
Flavors actually improve after the first day as they meld together
This recipe transforms a classic combination into something memorable through simple but impactful upgrades that any home baker can master.
Ingredients
CUPCAKES
1¼ cups (155g) all-purpose flour
⅓ cup (30g) Dutch-process cocoa powder
¾ cup (150g) demerara sugar, packed
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter
2 large eggs, room temperature
½ cup (120ml) buttermilk
1 tsp baking soda
½ tsp salt
2 tbsp strong brewed coffee, cooled
2 tbsp fresh orange juice
1 tbsp orange zest (from 1 large orange)
1 tsp vanilla extract
ORANGE COFFEE SYRUP:
½ cup (100g) granulated sugar
⅓ cup (80ml) fresh orange juice
2 tbsp strong brewed coffee
1 tbsp orange zest
Pinch of salt
SALTED CARAMEL CHOCOLATE FROSTING
½ cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
2 tbsp Dutch-process cocoa powder
3 tbsp heavy cream
2-3 tbsp salted caramel powder
1 tsp vanilla extract
¼ tsp flaky sea salt
CANDIED ORANGE GARNISH:
1 large orange, sliced into ⅛-inch rounds
½ cup (100g) granulated sugar
½ cup (120ml) water
Instructions
CUPCAKES
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Brown the butter: Place butter in a small saucepan over medium heat. Cook, swirling occasionally, until it turns golden brown and smells nutty (3-4 minutes). Pour into a bowl and let cool 10 minutes.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Add both sugars to the cooled brown butter and mix well. Beat in eggs one at a time, then vanilla.
Alternate dry ingredients with buttermilk in three additions, beginning and ending with flour mixture.
Gently fold in coffee, orange juice, and zest until just combined.
Divide batter among liners, filling ⅔ full. Bake 18-20 minutes until a toothpick comes out with a few moist crumbs.
Cool in pan 5 minutes, then transfer to wire rack.
ORANGE COFFEE SYRUP
Combine all ingredients in a small saucepan over medium heat.
Stir until sugar dissolves, then simmer 3-4 minutes until slightly syrupy.
Poke holes in warm cupcakes with a toothpick and brush syrup over tops, allowing it to soak in.
SALTED CARAMEL CHOCOLATE FROSTING
Beat butter until fluffy (4 minutes).
Warm heavy cream slightly (not hot) and whisk in salted caramel powder until completely dissolved. Let cool to room temperature.
Sift together powdered sugar and cocoa powder.
Gradually add sugar mixture, alternating with the caramel cream mixture.
Beat in vanilla and salt until smooth and pipeable.
CANDIED ORANGE GARNISH:
Combine sugar and water in a wide skillet over medium heat.
Add orange slices in a single layer and simmer 15-20 minutes, flipping once, until translucent.
Transfer to parchment paper and let cool. Cut into quarters for garnish.
ASSEMBLY AND FINISHING
Pipe frosting onto completely cooled cupcakes using a star tip.
Top each with a piece of candied orange and a small sprinkle of flaky sea salt.
Optional: Drizzle with additional salted caramel sauce.
Right, let's talk about what separates proper British chocolate orange baking from the disappointing approximations most people settle for. You've probably tried making chocolate orange cupcakes with regular cocoa powder and wondered why they taste flat and muddy instead of rich and sophisticated.
Here's what you might not know: authentic European chocolate flavor requires Dutch-process cocoa powder, not the acidic stuff from the baking aisle. And that salted caramel powder for professional frosting? Good luck finding that at your local supermarket between the cake mix boxes.
We provide enough ingredients for you to make these stunning cupcakes twice - because once you taste what proper Dutch-process cocoa does to chocolate baking, you'll understand why European bakeries guard their ingredient sources.
Stop settling for muddy, acidic chocolate when you could have rich, deep European cocoa flavor. Stop wondering why your chocolate orange combination doesn't taste quite... right.
What's in your kit:
- ⅔ cup Dutch-process cocoa powder (alkalized perfection, not acidic regular cocoa)
- 1½ cups demerara sugar (proper British sweetness with toffee notes)
- 6 tablespoons salted caramel powder (professional frosting ingredient you can't find anywhere)
- ½ teaspoon flaky sea salt (finishing touch that makes flavors sing)
This isn't just about making cupcakes - it's about understanding what creates authentic British chocolate orange flavor instead of American approximations.
$22.70 shipped. Two dozen professional-quality cupcakes. Zero compromise on authenticity.
You'll still need flour, butter, eggs, and basic baking supplies, but those are the ingredients any decent store stocks.
