Mary Berry Chocolate Orange Cupcakes Recipe

Soft, light, and beautifully fragrant, these Mary Berry Chocolate Orange Cupcakes are a true teatime treat. The sponge is rich with cocoa, lifted with fresh orange zest, and topped with a silky chocolate orange buttercream that melts in the mouth. They are simple enough for beginners yet impressive enough for celebrations. Preparation takes around 20 minutes, baking 18 to 20 minutes, so you can have them ready in under an hour.

Ingredients

For the Chocolate Orange Cupcakes

• 150g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 150g caster sugar
• 150g unsalted butter, softened
• 3 large eggs
• Zest of 1 large orange
• 2 tbsp fresh orange juice
• 2 tbsp milk

For the Chocolate Orange Buttercream

• 125g unsalted butter, softened
• 250g icing sugar, sifted
• 2 tbsp cocoa powder
• Zest of ½ orange
• 1–2 tbsp fresh orange juice
• 50g dark chocolate, melted and cooled

For Decoration

• Terry’s Chocolate Orange segments
• Extra orange zest (optional)

How to Make Mary Berry Chocolate Orange Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cases and place a shelf in the centre of the oven for even baking.
• Mix the sponge batter: In a large bowl, add the flour, cocoa powder, baking powder, caster sugar, softened butter, eggs, orange zest, orange juice and milk. Beat with an electric mixer for about 2 minutes until smooth, pale and well combined. Scrape down the sides to ensure everything is evenly mixed.
• Fill the cases: Divide the mixture evenly between the paper cases, filling each about two-thirds full to allow room for rising.
• Bake: Bake for 18 to 20 minutes until the cupcakes are well risen and spring back when lightly pressed in the centre. A skewer inserted into the middle should come out clean.
• Cool completely: Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before decorating.
• Make the buttercream: Beat the softened butter until creamy. Gradually add the icing sugar and cocoa powder, mixing well after each addition. Stir in the melted chocolate, orange zest and enough orange juice to create a smooth, pipeable consistency.
• Decorate: Pipe or spread the buttercream generously onto each cooled cupcake. Finish with a segment of chocolate orange and a little extra zest if desired.

Tips for Perfect Chocolate Orange Cupcakes

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early or the mixture is overbeaten. Wait until at least 15 minutes before checking and mix just until smooth.

How do I get a stronger orange flavour?

Add a little extra finely grated zest rather than more juice, as too much liquid can affect the texture.

Why is my buttercream too soft?

If it feels loose, chill it for 15 to 20 minutes before piping. Warm kitchens can quickly soften buttercream.

Can I make them extra chocolatey?

You can fold in a handful of chocolate chips before baking for added richness.

Serving Suggestions

• Serve with freshly brewed tea or coffee
• Add a scoop of vanilla ice cream for dessert
• Arrange on a cake stand for birthdays
• Pair with fresh orange slices for a bright presentation

Storage

At Room Temperature

Store in an airtight container for up to 2 days. Keep away from direct sunlight or heat.

In the Refrigerator

They will keep for up to 4 days in a sealed container. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted cupcakes for up to 3 months. Wrap well and thaw at room temperature before decorating.

Nutrition

Per cupcake (approximate):

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 11g
• Sodium: 160mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Orange Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft chocolate cupcakes flavoured with fresh orange zest and topped with rich chocolate orange buttercream. A simple and delicious bake for any occasion.

Ingredients

• 150g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 150g caster sugar

• 150g unsalted butter, softened

• 3 large eggs

• Zest of 1 orange

• 2 tbsp orange juice

• 2 tbsp milk

• 125g unsalted butter, softened

• 250g icing sugar

• 2 tbsp cocoa powder

• 50g dark chocolate, melted

• Terry’s Chocolate Orange segments

Directions

• Preheat oven to 180°C (160°C Fan) and line a 12-hole muffin tin with paper cases.
• Place flour, cocoa powder, baking powder, sugar, butter, eggs, orange zest, orange juice and milk into a large bowl.
• Beat for about 2 minutes until smooth and well combined.
• Divide mixture evenly between cases, filling two-thirds full.
• Bake for 18–20 minutes until risen and springy to the touch.
• Cool completely on a wire rack before decorating.
• Beat butter, icing sugar and cocoa powder until smooth. Stir in melted chocolate and a little orange juice to loosen.
• Pipe buttercream onto cooled cupcakes and decorate with chocolate orange segments.

Notes

• Use room temperature ingredients for best results.
• Do not overfill cupcake cases.
• Unfrosted cupcakes freeze well for up to 3 months.