Jaffa Cake Cupcakes

There’s something about peeling back a cupcake wrapper and finding that bright, jammy orange center that instantly makes you smile.

These Jaffa Cake Cupcakes are a cozy dessert twist on the classic biscuit—soft chocolate sponge, a hidden pool of tangy orange jelly, and a glossy chocolate topping that snaps ever so slightly when you bite in.

They’re surprisingly quick to pull together, ideal for sweet-tooth fans, families, and anyone who loves nostalgic bakes but doesn’t have hours to spare.

I first made a batch on a dreary Sunday when friends dropped by unannounced; in less than an hour, the kitchen smelled of warm cocoa and citrus, and those cupcakes turned a grey afternoon into an easy little celebration.

They shine at casual gatherings, birthdays, or those late-night “I need something chocolatey” moments. Ready to bring this tray of Jaffa-inspired joy to life?

Why You’ll Love It

• Delivers bold flavor with fresh orange, jelly, and dark chocolate
• Feels nostalgic, echoing classic Jaffa Cakes in cupcake form
• Bakes quickly, ideal for easy yet impressive entertaining
• Hides a fun, jammy orange center in every bite
• Tops each cupcake with silky, glossy chocolate ganache

Ingredients

• 150 g unsalted butter, softened — good-quality block butter for best flavour
• 150 g caster sugar — superfine sugar helps a lighter crumb
• 3 large eggs, room temperature — guarantees smoother, more stable batter
• 150 g self-raising flour, sifted — sifting keeps the sponge light
• 1 tsp baking powder — check it’s in date for a good rise
• 1 tsp vanilla extract — real extract, not essence, for better flavour
• 2 tbsp milk — whole milk if possible for richness
• 1 orange, zested — unwaxed fruit gives the brightest zest
• 200 g orange jelly, cut into small cubes — firm-set jelly holds its shape
• 100 g orange marmalade, no peel if possible — smooth style for neat centers
• 150 g dark chocolate, roughly chopped — 50–60% cocoa melts smoothly
• 50 ml double cream — cold, full-fat cream for glossy ganache
• 25 g unsalted butter, cubed — adds shine and softness to the topping

Step-by-Step Method

Preheat & Prepare Tin

Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cupcake cases. Make sure the oven shelf is in the middle for even baking.

Assemble all ingredients and equipment so everything is ready. Bring eggs and butter to room temperature for a lighter sponge and more even mixing.

Cream Butter & Sugar

Beat the softened butter and caster sugar together in a mixing bowl. Use an electric hand mixer or stand mixer.

Whip until the mixture is pale, light, and fluffy. Scrape down the bowl sides as you go. Proper creaming helps incorporate air and gives the cupcakes a soft, tender crumb.

Add Eggs Gradually

Crack the eggs into a small bowl first to check for shell. Add them to the butter mixture one at a time.

Beat well after each addition to fully combine. Scrape down the sides of the bowl between eggs. This helps prevent the batter from curdling and keeps the mixture smooth.

Fold in Dry Ingredients

Sift the self-raising flour and baking powder into a separate bowl. Add the orange zest.

Gently fold the dry ingredients into the creamed mixture using a spatula. Use light, turning motions rather than vigorous stirring. Stop as soon as everything is just combined to avoid overworking the gluten.

Loosen Batter & Portion

Stir in the vanilla extract and milk to loosen the batter. Aim for a soft dropping consistency that slowly falls from a spoon.

Divide the batter evenly between the 12 cupcake cases. Fill each case about two-thirds full. Use a spoon or ice-cream scoop for even portions and consistent baking.

Bake & Cool Completely

Place the tin in the preheated oven. Bake for 16–18 minutes until risen and golden.

Check doneness by inserting a skewer into the center of a cupcake; it should come out clean. Transfer the cupcakes to a cooling rack right away. Allow them to cool completely before filling or topping.

Core & Fill with Marmalade

Use a small knife or teaspoon to cut a shallow cone, about 2 cm wide, from each cooled cupcake center. Reserve the removed sponge pieces.

Spoon a little orange marmalade into each cavity. Aim for enough to taste without overflowing. The marmalade adds moisture and bright citrus flavor.

Add Jelly & Cap Centers

Press 2–3 small cubes of orange jelly on top of the marmalade in each cupcake. Trim the reserved sponge cones so they sit flatter.

Place a small piece back over each filling to lightly cap it. Don’t press too hard; you just want to conceal the filling before adding the ganache topping.

Make Chocolate Ganache

Place the chopped dark chocolate, double cream, and cubed butter into a heatproof bowl or jug. Gently heat the cream in a small saucepan until steaming but not boiling.

Pour the hot cream over the chocolate mixture. Let it sit undisturbed for 2–3 minutes to start melting the chocolate evenly.

Stir & Thicken Ganache

Stir the mixture slowly until smooth, glossy, and fully combined. Make sure no chocolate lumps remain.

Allow the ganache to cool at room temperature. Let it thicken until it’s spreadable but not runny. If it’s too thin, leave it a little longer; if too thick, gently warm it over hot water.

Top Each Cupcake

Spoon or spread the ganache over each cupcake. Start from the center and work outwards, completely covering the filled area.

Use the back of a spoon or a small palette knife for a smooth or lightly swirled finish. Make certain each cupcake has an even layer of chocolate for a classic Jaffa Cake look.

Set & Serve

Leave the finished cupcakes at room temperature for about 30 minutes. Allow the ganache to set and lose its tackiness.

Store the cupcakes in an airtight container once set. Serve at room temperature for the best texture and flavor. Enjoy the soft sponge, citrus filling, and rich chocolate topping together.

Ingredient Swaps

• Flour: Use plain/all-purpose flour plus 1½ tsp baking powder in place of self-raising flour.
• Dairy-free: Swap butter for a block vegan baking spread, milk for any unsweetened plant milk, and cream for a thick plant-based cream; use dairy-free dark chocolate.
• Egg-free: Replace each egg with 60 ml unsweetened applesauce or a commercial egg replacer, and add an extra ¼ tsp baking powder.
• Orange center: If you can’t find orange jelly, use firm-set orange jam or marmalade; sieve to remove peel if you prefer.
• Chocolate: Milk chocolate can replace dark for a sweeter finish (reduce added butter slightly if it seems too rich), or use semi-sweet chocolate chips if bars aren’t available.

You Must Know

– Scale – To get 24 cupcakes, multiply every ingredient by 2 and use two 12-hole tins, rotating their oven positions halfway through the 16–18 minute cook time.

For a small batch of 6, use 50% of each ingredient and start checking doneness from 12 minutes, as smaller batches can cook faster.

Serving Tips

• Serve on a dark slate board to contrast the glossy chocolate tops.
• Add thin orange slices or curls of zest beside each cupcake for colour.
• Pair with strong black tea or espresso to balance the sweetness and richness.
• Dust plates lightly with cocoa powder or icing sugar for a patisserie-style touch.
• Warm slightly before serving for a softer ganache and more intense orange aroma.

Storage & Make-Ahead

Jaffa Cake cupcakes keep well in an airtight container in the fridge for up to 3 days.

Bring to room temperature before serving for best texture.

You can also bake the sponges ahead and freeze (unfilled and undecorated) for up to 2 months.

Then defrost, fill, and ganache.

Reheating

Reheat Jaffa Cake cupcakes gently: briefly microwave at low power, or warm in a low oven loosely covered with foil.

Avoid stovetop direct heat to prevent drying or melting the ganache.

Jaffa Cakes in Pop Culture

Every time I bite into one of these Jaffa Cake cupcakes, I’m reminded how deeply that bold mix of orange and chocolate has seeped into British pop culture—part comfort food, part running joke.

I still remember watching that famous tax-case debate on TV, where experts solemnly argued whether Jaffa Cakes were cakes or biscuits, while I sat on the sofa with chocolate crumbs on my pyjamas.

You’ve seen the orange-and-chocolate combo everywhere: in sitcom snack cupboards, in office biscuit tins on dramas, even as offhand punchlines about “proper” British treats.

When I bring these cupcakes out, people don’t just see dessert; they see nostalgia.

You’re not just baking a recipe—you’re tapping into a shared cultural in-joke that feels wonderfully familiar.

Final Thoughts

Now you’ve seen how simple these Jaffa Cake Cupcakes are to make, why not give them a go and bring a little bakery-style fun to your kitchen?

Feel free to tweak the orange or chocolate to your taste and make the recipe your own.

Frequently Asked Questions

Can I Make These Jaffa Cake Cupcakes Gluten-Free or Dairy-Free?

Yes, you can. I swap in gluten-free self-raising flour and dairy-free butter, milk, cream, and chocolate. I’ve done it for a friend; the sponge stayed tender, the orange sang, and everyone relaxed after one bite.

How Can Kids Safely Help With This Jaffa Cake Cupcake Recipe?

Kids can safely zest oranges, whisk batter, spoon it into cases, and decorate cooled cakes while you handle ovens and hot ganache. I love watching little hands concentrate; I reassure them mess is welcome in my kitchen.

What Drink Pairings Go Best With Jaffa Cake Cupcakes?

I’d pour strong black tea, Earl Grey, or coffee beside them; the citrus and chocolate sing. I sometimes add cold milk or orange soda, remembering childhood tea times, and I promise each sip brightens every bite.

Can I Scale This Recipe for Parties or Bake Sales?

You can absolutely scale this recipe; I simply double or triple everything by weight. I bake in batches, cool completely, then store airtight. Don’t rush—your future party‑self will thank you for the planning.

How Do I Troubleshoot Sunken Centers in Jaffa Cake Cupcakes?

I fix sunken centers by baking fully, not opening the oven early, and checking fresh baking powder. When mine dip, I gently fill with extra marmalade and jelly—no one notices, they just taste the tender, citrusy crumb.