Decorated Chocolate Buttercream Cakes
ready in 1 hr 10 min.
- For the cupcakes
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- 1 unwaxed Orange (finely grated zest)
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the chocolate ganache
- ½ cup cream (38% fat)
- 1 ⅔ cups plain Dark chocolate (70% cocoa solids)
- 2 Tbsps Orange juice
- 2 Tbsps butter
- To decorate
- small orange Sweets
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10-12 paper cases in a bun tin.
Whisk together the butter, sugar, orange zest, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then gradually stir in the orange juice. Add the butter gradually and stir until blended. Allow to cool until the mixture is thick enough to pipe.
Spoon into a piping bag and pipe swirls on top of the cakes. Sprinkle with orange sweets and leave to set.