Chocolate Orange Cupcakes with a hidden surprise

It's been a whirlwind of festive baking here at The More Than Occasional Baker. I also made a lot of festive food gifts which I've not blogged about this time as I have mentioned them in previous years and I don't have time! So this is my last post before Christmas 2013 and I would like to take the opportunity to wish all  my readers a very Happy Christmas and hope it's full of love, laughter and cake :) 

Lots of things remind me of Christmas. One of these is Terry's Chocolate Orange. So this is the cupcake version - chocolate orange cupcake with orange buttercream frosting and a mini chocolate orange slice. It also has a hidden surprise which is reminiscent of a sixpence in your Christmas pud - a gold chocolate coin. Everyone loved the hidden surprise - I should have taken a video of people eating it and their faces when they saw the hidden coin! I have no doubt that kids will be absolutely delighted. I did have to warn everyone that there is something inside as I don't want to be responsible for broken teeth or accidental choking! 

I would also like to mention that this is the first recipe I ever posted on my blog when I started it in 2010. I've not actually made it since then and felt it was worth sharing again as it's just so good and the hidden surprise is brilliant. 

HAPPY CHRISTMAS! 

As usual, I'm sharing this with several blog challenges this month. 

AlphaBakes which I am hosting this month and co host with Caroline from Caroline Makes. The letter this month is X for this Xmas inspired cupcake.

Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food Gifts and I gave away quite a few of these as gifts.

Calendar Cakes hosted by Rachel from Dolly Bakes and co-hosted by Laura from Laura loves Cakes. The theme this month is Jingle Bell Rock.

 Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme this month is Happy Holidays.

Four Seasons Food hosted by Anneli from Delicieux and Louisa from Eat your Veg. The theme this month is Party Food and these cupcakes would be perfect for any festive party.

Family Fodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers & Mash. The theme this month is Kids Christmas and I'm sure kids will love these hidden surprise cupcakes. They can also help to make the cakes.

Let's Cook Christmas Party Food hosted by Nayna from Simply Food.

Secret Recipe Club Holiday Treats Party

 adding finely grated zest to the buttercream 

 insert gold coins after the cupcakes have cooled slightly 

 pipe buttercream on top 

 finish with a wedge of chocolate orange slice 

 The hidden surprise! You can just see the gold coin under the frosting there.

Chocolate Orange Cupcakes
Makes ~ 15 cupcakes

For the cupcakes
115g good quality dark chocolate
90g unsalted butter, room temperature
175g golden caster sugar
75ml fresh orange juice
zest of 1 orange
2 large eggs
185g plain flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon semi-skimmed milk, at room temperature

For the orange buttercream frosting
175g unsalted butter, at room temperature
3-4 tablespoons fresh orange juice
zest of 1 orange
350g icing sugar, sifted

For the filling and decoration

Gold chocolate coins

Mini Chocolate Orange Slices

• Preheat the oven to 160C 
• Melt the chocolate over a saucepan of barely simmering water. Set aside to cool.
• In a large mixing bowl, cream the butter, sugar and orange zest until the mixture is pale and smooth. 
• Add the eggs and beat again briefly.
• Combine the flour, bicarbonate of soda, baking powder and salt in a bowl. 
• Mix the orange juice and milk in a jug.
• Add the chocolate to the creamed mixture and beat until just combined. The batter will still be streaky. 
• Add 1/3 of the flour mix and beat until it all just comes together. Add half of the juice/milk mix and beat again until the mixture just comes together. 
• Repeat these steps until all the ingredients have been incorporated.
• Carefully spoon into the cupcake cases and bake for about 25 mins until a skewer inserted in the centre of the cake comes out clean.
• Leave the cakes in the tin for about 10 mins before cooling on a wire rack.
• To make the frosting, beat together the butter, juice and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and zest and beat again until smooth and creamy. You may need to add a few more drops of juice depending on the consistency of frosting required.
• Once the cupcakes have cooled slightly, push a gold coin into the centre.
• Pipe frosting on top and decorate with a mini wedge of chocolate orange.