I’ve never understood food scented perfumes. For some reason, stilton cheese, lobster, pizza or sushi perfumes can be found on the market. There’s even an eau de barbecue (oddly enough, someone thought that was a good idea…).
Today I guessed how Jo Malone’s Orange and Chocolate cologne must smell: the same as my kitchen when I was finishing these up. If I can choose, I’d certainly rather have sitting besides me in the cinema someone smelling like chocolate, than someone smelling of “intoxicating bouquet of spices, smoke, meat & sweet summer sweat”…
Orange Chocolate Cupcakes
For the chocolate fudge cupcake (adapted from Nigella, makes 10-12 cupcakes)
- 130 g flour
- 80 g golden caster sugar
- 30 g light brown muscovado sugar
- 20 g cocoa powder
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- A pinch of salt
- 1 egg
- 50 ml sour cream
- 1 tsp vanilla extract
- 60 g butter
- 50 ml sunflower oil
- 100 ml cold water
Preheat the oven to 160 °C fan and line a cupcake tray with 12 pretty paper cases.
Mix and sift together the flour, cocoa, baking powder, bicarbonate and then stir in the sugars and salt. Separately, whisk together the eggs, sour cream and vanilla.
Melt the butter. Using a hand-held electric mixer, beat together the cooled melted butter and sunflower oil until just blended, and then beat in the water. Add the dry ingredients all at once and beat on slow speed until just combined. Add the egg mixture, and beat until blended. As always for cupcakes, remember not to overbeat or they won’t rise nicely.
Fill the paper cases with the mixture up to 2/3 and bake around 20 min until a toothpick comes out clean.
For the filling
- 12 Lindt orange chocolate truffles
As soon as the cupcakes come out of the oven, make an x cross on top with scissors and push inside on Lindt orange chocolate truffle (it will melt).
For the orange buttercream
- 100 g unsalted butter
- 200 g icing sugar
- 1 tbsp orange juice or a few drops of orange extract
- Orange food colouring
Cream the softened butter by beating at low speed and then slowly add the icing sugar. Keep beating until pale. Finally beat in the orange juice or extract.
Blend some orange colouring into 1/4 of the buttercream with a spatula. I used here Americolor gel paste 113.
To pipe the orange edge buttercream roses, place a big closed star tip in the piping bag, add the orange buttercream into the bag and extend it throughout its surface, covering the inside with a thin layer. Open the bag again and add the non-coloured buttercream in the centre. Now help the buttercream set down in the bag as you would usually do and start piping.