Jaffa Cake Cupcakes
Equipment
- 1 12-hole muffin tin
- 12 paper cupcake cases
- 2 Mixing bowls
- 1 electric hand mixer or stand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 metal spoon
- 1 fine grater or zester
- 1 Small saucepan
- 1 heatproof jug or bowl
- 1 Cooling rack
Ingredients
- 150 gram unsalted butter softened
- 150 gram caster sugar
- 3 large eggs room temperature
- 150 gram self-raising flour sifted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoon milk
- 1 orange zested
- 200 gram orange jelly cut into small cubes
- 100 gram orange marmalade no peel if possible
- 150 gram dark chocolate roughly chopped
- 50 milliliter double cream
- 25 gram unsalted butter cubed
Instructions
- Preheat the oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cupcake cases.
- Beat the softened butter and caster sugar together in a mixing bowl with an electric mixer until pale and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Fold in the self-raising flour, baking powder, and orange zest with a spatula until just combined.
- Stir in the vanilla extract and milk to loosen the batter to a soft dropping consistency.
- Divide the batter evenly between the 12 cupcake cases, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes until risen, golden, and a skewer inserted into the center comes out clean.
- Transfer the baked cupcakes to a cooling rack and let them cool completely.
- Using a small knife or teaspoon, cut a shallow 2 cm-wide cone from the center of each cooled cupcake and reserve the sponge pieces.
- Spoon a little orange marmalade into each cavity, then press 2–3 cubes of orange jelly on top of the marmalade.
- Trim the reserved sponge cones and place a small piece back over the filling to lightly cap it.
- Place the chopped dark chocolate, double cream, and cubed butter into a heatproof bowl.
- Gently heat the cream in a small saucepan until steaming but not boiling, then pour it over the chocolate mixture.
- Let the mixture sit for 2–3 minutes, then stir until smooth and glossy to make a ganache.
- Allow the ganache to cool and thicken slightly until it is spreadable but not runny.
- Spoon or spread the ganache over the top of each cupcake, completely covering the filled center.
- Leave the cupcakes at room temperature for about 30 minutes to let the ganache set before serving.
Notes
For best results, use room-temperature ingredients so the sponge stays light and airy, and avoid overmixing once the flour is added to keep the cupcakes tender. If the ganache becomes too runny, chill it briefly, stirring every few minutes until it reaches a spreadable consistency; if it thickens too much, warm it gently over a pan of hot water. You can adjust the orange intensity by adding extra zest to the batter or a splash of orange extract to the ganache, and if you cannot find block jelly, a small spoon of firm-set orange jam in each cupcake works well. Store the cupcakes in an airtight container in a cool place for up to two days, and for the cleanest finish, dip your knife or spoon in hot water and wipe dry before smoothing the chocolate tops.
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