Part of Valentine tradition is the giving of gifts to that special someone, with that gift most commonly being chocolate. So as Valentine's Day is approaching and being the big softie that I am, I decided to make something yummy for my housemates to enjoy. What better way to carry that on but by making chocolate cupcakes, but with an added twist....two oranges. I love this recipe because the cupcakes really do taste like Jaffa Cakes, which I have to say are a weakness of mine.
A few years ago I bought a silicone tray for making heart-shaped cupcakes and I figured it was about time I actually used it. If you don't have one or perhaps are making these last minute, there is another way to make the cupcakes into a heart shape. Take a normal cupcake tin and place whichever paper cases you have chosen to use into the holes. Then using small marbles (or anything else small and round) put one in each hole between the outside of the paper case and the tin. This will make a section of the case turn inward and make a heart shape. You will need to keep the marble in place until the cupcakes are cooked, otherwise they will lose shape and become circular.
This recipe should make 12 but as is always the case when I make cupcakes, I got quite a few more than that. It does depend on how much batter you put into the cases/silicone mould.
Ingredients:
2 Oranges
125 ml/ 4 fl oz of Milk
225g/ 8oz Plain Flour
55g/ 2 oz Cocoa Powder
1 tbsp Baking Powder
1/8 tsp Salt
115g/ 4 oz Soft Light Brown Sugar
150g/ 5 and a half oz Plain Chocolate Chips
2 Medium Eggs
6 tbsp Sunflower Oil/ 85g Melted and Cooled Butter
For the Icing:
55g/ 2 oz Plain Chocolate
25g/ 1 oz Butter
2 tbsp Cold Water
175g/ 6 oz Icing Sugar
1. Preheat your oven to 200 degrees/ Gas Mark 6 and grease the silicone mould or set up the paper cases as described above.
2. Finely grate the rind of the orange and squeeze out the juice. Pour the juice to the milk until it measures 250 ml and add the rind.
3. In a big bowl sift together the flour, cocoa powder, baking powder and salt. Stir in the brown sugar and chocolate chips.
4. Beat the eggs in a large jug (if you don't have one then use a bowl; a jug just makes it easier to pour) and continuing beating whilst adding the milk and orange juice and the oil. Make a well in the dry ingredients and pour the liquid in. Gently stir until all the ingredients are combined.
5. Spoon the cupcake batter into the mould/cases and place into the oven for 20 minutes. Once out of the oven, allow the cupcakes to cool for 5 minuts before putting them on a wire rack. When using a silicone mould, you have to leave the cupcakes in the mould until completely cool. If you try to take the out beforehand then they will fall apart by getting stuck in the corners.
6. To make the icing, break the chocolate into a heatproof bowl and add the butter and water. Place the bowl over a saucepan of gently simmering water. Constantly stir the mixture until melted. Take the bowl away from the heat and sif in the icing sugar, beting until the icing is smooth. You can spred the icing whilst it is still warm but only do this if you planning to eat them straight away.
I mentioned that I was making these to a couple of my friends and they gave me some really cute pink sprinkles to put on top. When adding decoration to the top of these cupcakes, you really do want to keep it simple. You don't want to put too much or anything complicated as it already has a different shape and the added 'surprise' of the orange flavour.
Happy Saint Valentine's Day to all you wonderful people. Whether you're in a relationship or not, I hope you have a lovely day.
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