These orange chocolate rosemary cupcakes contain cake sponges made from zest and juice of oranges filled with bitter orange marmalade and topped with the most exquisite chocolate rosemary buttercream frosting.
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We all know that orange and chocolate is a match made in food heaven. There is something so beautiful about pairing rich, velvety chocolate with tart sweet oranges emanating citrus notes and fragrance. However, when you add a sprig of rosemary to this combination, magic happens. Suddenly, there’s a brand new element introduced, a new dimension explored that makes these orange chocolate rosemary cupcakes taste a gazillion times better.
Here’s the thing about rosemary; add too much and it would taste incredibly medicinal. Add just the right amount and it can make any dish sing! During the colder winter months, pumpkin soup perfumed with rosemary is like a hug in a bowl. It wraps you up and warms the insides of your soul. But add too much and it’s an absolute disaster.
The same principle applied in this recipe too, where I’ve used approximately a 6 inch sprig to infuse into the milk and cream mix, before taking it out and proceeding with the usual steps of making my favourite boiled milk buttercream frosting.
What I’ve also done whilst making the frosting, which forms part of the orange chocolate rosemary cupcakes, is used dark chocolate squares into the actual frosting and melted it. Thus, when you add the flour to thicken the mix up, you get a chocolate fudge like consistency perfumed with rosemary. This when added to the salted butter creates an exquisitely fluffy and smooth buttercream frosting.
The orange flavoured cupcakes contain a bitter orange marmalade filling. The entire cupcake is then frosted with the rosemary infused chocolate buttercream frosting. If you don’t have dark chocolate on hand, you can create this frosting in another way, which tastes just as good, if not better.
So, the second way to create this chocolate rosemary frosting is by infusing the rosemary in the milk and cream mix. Then instead of adding the dark chocolate squares, you can simply add the sugar and flour and boil it for three minutes. Then once you’ve added this pudding mix to the butter mix, in the last minute, you add 3 generous tablespoons of cocoa powder, mix initially on a low speed, so as to ensure that the cocoa powder does not fly all over the place and then crank up the speed to medium high and beat for a good minute. Easy peasy, the chocolate buttercream frosting will be ready!
I hope you give these orange chocolate rosemary cupcakes a go! They are super easy to make and will wow anyone you serve them to!
- 120 grams all purpose flour
- 120 grams caster sugar
- 1/2 teaspoon baking powder
- 120 grams butter
- 1 egg
- 6 grams yogurt
- 50 mls orange juice
- Zest of 1 orange
- 3 tb flour
- 2 sprigs of Rosemary
- 65 mls milk
- 65 mls heavy cream
- 120 caster sugar
- 60 grams dark chocolate
- 150 grams butter
- Bitter Orange marmalade, as needed
- To make the cupcakes, preheat oven to 160 Degrees C / 325 Degrees F.
- In the bowl of a stand mixer, sift the flour, baking powder and caster sugar.
- Using a paddle attachment, mix on very low speed until just combined.
- Add the softened salted butter and mix until the butter is well combined into the dry mix.
- Then add the egg and mix until well combined, on medium speed, for about 1 minute.
- Add the yogurt and mix well.
- Add the zest of the orange and mix well.
- Finally, add the juice of the orange along the side of the bowl in a thin and steady stream.
- Mix for 30 seconds, then use a spatula to go around the sides and bottom of the bowl.
- Mix again for another 30 seconds on medium high speed.
- Line a 12 hole muffin tin with cupcake liners.
- Fill them up to 3/4th way through and bake in the oven for about 20 - 22 minutes or until a skewer / knife inserted in the center of the cupcakes emerge clean and the cupcakes themselves feel springy to the touch.
- Let them cool for about 30 minutes in the cupcake tray, then take them out on a wire rack and let them cool completely.
- In a saucepan, combine milk and cream. Add the sprig of rosemary.
- On a medium heat, bring this mix to a boil.
- Once boiled, take it off the heat and let cool to room temperature.
- Pick the sprig out and discard.
- Return this mix to the saucepan.
- Add the dark chocolate squares and sugar and mix until well combined.
- Once the sugar is dissolved, increase heat to medium and add the flour.
- Whisk it well to ensure no lumps remain.
- Boil for 3 minutes, whisking constantly.
- Take it out into a bowl and cover with parchment touching the surface of the mix to avoid a skin from forming.
- Let it cool to room temperature.
- In the bowl of a stand mixer, whisk butter until smooth using wire whisk attachment.
- Add the pudding mix, a little at a time until everything is well incorporated on medium high speed.
- After all pudding mix has been added, mix on medium high for 2 minutes.
- Frosting is ready
- Using the back of a piping tip or an apple corer, make a hole in the centre of the cupcakes.
- Fill them with bitter orange marmalade.
- Fill a piping bag fitter with a Wilton 1M tip, and pipe ruffles on the cupcake.
- Dust with some cocoa powder and decorate with a sprig of rosemary (optional)