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Chocolate Orange Pinata Cupcakes

A little while ago Dr Oetker sent us a parcel full of ingredients to bake with and we couldn't wait to use them and as today the boy's school held a Book Day Bake Off Challenge, this seemed like the perfect opportunity for us to use some of the items we had been sent. For the Bake Off school asked everyone to bring in something baked from home and as I had two of the three boys entering the competition I decided that the best thing to do was to make some cupcakes so that they could be split between the boys and decorated how they wished.

Chocolate Orange Pinata Cupcakes
Serves 12
Prep time 40 - 60 mins


Ingredients:

Cupcakes:

  • 100g Plain white flour 
  • 40g Cocoa powder
  • 140g Caster sugar 
  • 40g Butter (unsalted) softened
  • 1tsp Salt
  • ½tsp Valencian Orange extract 
  • 1½tsp Baking powder
  • 1 Egg
  • 120ml Milk

Butter Cream Icing:

  • 100g Icing sugar 
  • 25g Cocoa powder
  • 15ml Warm water
  • 100g Butter (unsalted) softened
  • ½tsp  Valencian Orange extract 
  • Decorations
  • Sweets for inside the buns

Method:

  • Preheat your oven to 190°C / 170°C (fan) / gas mark 5 and line a 12 bun muffin tray with cupcake cases.
  • Add the butter, flour, cocoa powder, baking powder and salt into a bowl and mix together to make a breadcrumb consistency.
  • In a jug or bowl, whisk the egg and then add the milk and Valencian Orange extract.
  • Pour the liquid into the dry ingredients and mix until it becomes smooth and thick
  • Spoon the mixture into the cases - fill each one until half full. Bake in the oven for 20 - 25 minutes.
  • Leave to cool slightly and then place on a wire rack to cool completely
  • With a vegetable corer bore out a little of the middle of each bun ( I found it easier to do them one at a time), fill the hole with small chocolate sweets like M & M's or mini smarties or anything else you'd like and then put the bit of bun you've taken out back over the top of the sweets.
  • Make the buttercream icing by mixing the icing sugar, cocoa and water by hand to form a paste, then add the butter mixing slowly at first increase the speed and whisk until soft and fluffy. If you are short on time or not very good at making icing ( it's hit and miss for me) you can use ready made icing from a can or a tub instead.
  • Fill a piping bag and pipe the icing on each of the cupcakes. To decorate add any decorations you wish. We used Dr Oetkers Bright and Bold Mix sprinkles, chocolate footballs, hearts and M & M's to decorate.