The classic trio of flavour combinations makes its way into these decadent cupcakes. A devil’s food cake sponge is topped with ginger buttercream frosting and the piece de resistance is the the orange marshmallow finished with some orange marmalade. These elements together make the chocolate orange ginger cupcakes.
Watch the video to make Chocolate Orange Ginger Cupcakes:
How to make Devil’s Food Cake Cupakes
Making these delicious cupcakes is incredibly simple. There are certain elements to it, which you can prep ahead of time, like the orange marshmallows and the boiled milk buttercream frosting. The cupcake itself is my absolute favourite one to make – the devil’s food cake cupcake! In this method, we first begin by adding boiling hot water to cocoa powder. This is essentially our wet ingredient that loosens up the batter, making it incredibly moist when baked. I like to add a touch of instant coffee powder. It doesn’t impart any coffee taste as such, but it does help intensify the rich cocoa notes in the cake.
Some exciting chocolate, orange and ginger recipes you may like:
How to assemble Chocolate Orange Ginger Cupcakes
Once you have the devil’s food cake cupcakes ready, all you’ve to do is get assembling them to create the most extravagant Valentine’s dessert for your S/O
The ginger flavoured buttercream is my absolute favourite part of the cupcake. It’s the easiest one to make, all you have to do is grate some fresh ginger into the buttercream. It adds an amazing freshness that balances the creaminess of the buttercream frosting. This, when combined with the chocolate cupcake, creates an explosion of flavours that pair impeccably with each other.
The final icing on the cake is the crown of orange marshmallows sitting atop the frosting. A few weeks back, I showed you how you can make these beauties. You take one out of its mould, or if you’re cutting them in squares, top one square atop the icing. Finally, warm some melted orange marmalade and drizzle over the top. So luscious, so many flavours, so many textures, it’s just the most amazing cupcake you will eat.
- 25 grams cocoa powder
- 1 teaspoon instant coffee powder
- 100 mls boiling water
- 1 egg
- 1/2 teaspoons vanilla
- 100 grams all purpose flour
- 100 grams caster sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 80 grams butter
- 1/2 batch Boiled Milk Buttercream Frosting
- 1 teaspoon freshly grated ginger
- Orange Marshmallows
- Orange marmalade, as needed.
- Preheat oven to 160 C / 320 F
- In a bowl, add the the cocoa powder and instant coffee powder.
- Pour hot boiling water over it and whisk well to combine. Keep aside until it cools down to room temperature.
- In another bowl, sift all dry ingredients - all purpose flour, baking soda, baking powder and caster sugar
- Add softened butter and using electric beaters on low speed, mix until it starts to resemble breadcrumbs.
- Add the egg and vanilla extract and first mix on low speed to combine. Then increase speed to medium and beat for about 2 minutes.
- Scrape the sides and bottom of the bowl, pour the cooled down (to room temperature) cocoa mix into the batter.
- On low speed mix until just combined and then increase speed to medium and beat for about 1 minute.
- Again scrape the sides and bottom of the bowl and beat for another minute on medium speed.
- Line a muffin tray with cupcake liners.
- Use an ice cream scoop to fill the liners 3/4th way through with the cupcake batter.
- Bake in the oven for 22 – 24 minutes or until a skewer inserted in the center of the cupcake emerges clean.
- Once baked, take the tray out and let the cupcakes cool down to room temperature.
- Prepare half a batch of the boiled milk buttercream frosting.
- Grate some fresh ginger into the frosting and give a good mix.
- Taste the frosting and adjust the ginger as needed.
- To assemble the cupcakes, fill a piping bag with a round tip and add the buttercream frosting.
- Pipe a round swirl over the cooled cupcakes and then top with orange marshmallows.
- Finish off with some melted orange marmalade.