from our cocoa kitchen · SURFSTR
Dark chocolate cupcakes with orange cream
Deep chocolate cupcakes with a moist, tender crumb and a fresh orange cream. SURFSTR 20–22% Dutch-process cocoa builds the dark colour and rounded flavour without making the finish heavy.
- Active preparation
- 25 min
- Cooking / baking
- 21 min
- Resting / chilling
- 55 min
- Total time
- 101 min
12 cupcakes
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare
Heat the oven to 175°C conventional and line a 12-hole tin. Weigh all ingredients. Keep the cake butter, cream butter and vanilla portions separate.
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Make the cocoa-chocolate base
Put the chopped chocolate and SURFSTR cocoa in the heatproof bowl. Add the just-boiled water and whisk from the centre until smooth and glossy. Cool for 10 minutes.
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Mix the batter
Whisk flour, baking powder, baking soda and salt. Beat 113 g butter with brown sugar for 3 minutes. Beat in the egg, yolk and 4 g vanilla. Mix in the cooled cocoa base. Fold in the flour mixture in three additions, alternating with the milk; stop as soon as no dry flour remains.
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Portion and bake
Divide evenly among 12 liners, about two-thirds full. Bake for 18–21 minutes, until the tops spring back and a skewer has moist crumbs but no wet batter. Cool 10 minutes in the tin, then 35 minutes on a rack.
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Make the orange cream
Beat 100 g butter until smooth. Beat in the cream cheese briefly, then add the icing sugar in three additions on low speed. Add orange zest, 15 g juice and 2 g vanilla; beat only until it holds medium peaks. Chill for 20 minutes if soft.
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Finish
Pipe the cream onto the completely cool cupcakes. Add only a light pinch of fresh orange zest and fine dark-chocolate curls if desired. Chill 10 minutes to set, then serve.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per cupcake | per 100 g | |
|---|---|---|
| Energy (kJ) | 1590.7 | 1590.7 |
| Energy (kcal) | 380.3 | 380.3 |
| Fat (g) | 22.5 | 22.5 |
| Saturates (g) | 14.1 | 14.1 |
| Carbohydrate (g) | 38.9 | 38.9 |
| Sugars (g) | 30.1 | 30.1 |
| Fibre (g) | 1.7 | 1.7 |
| Protein (g) | 4.3 | 4.3 |
| Salt (g) | 0.7 | 0.7 |
Calculated, not laboratory measured. Per cupcake for 12 portions; per 100 g uses an estimated finished batch mass of 1,200 g after baking loss and assumes all orange cream is used.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa