Chocoranginger Cupcakes

Baking therapy, it’s like retail therapy but less painful for your bank balance and usually with nommier results. However, it is somewhat dependent on whatever you have in your cupboard, otherwise you have to go shopping and then it turns in to retail therapy anyway.

The thing is, given I haven’t done any baking in a while, I was a little understocked in certain areas, and didn’t have all of the ingredients needed to make any of the recipes that I could find.

So naturally my only course of action was to take one of the recipes that I had most of the ingredients for, and then Make Stuff Up.

Ingredients
CAKE
120g plain flour
140g caster sugar
1 tsp baking powder
2 tblsp cocoa
2 tsp ground ginger
40g butter, softened
50g dark chocolate, melted (I used 70% cocoa)
1 egg
125ml orange juice
30g stem ginger, cut in to small chunks
50g dark chocolate chips

GLAZE
3 tblsp caster sugar
orange juice – enough to make it go to a thick syrupy consistency for drizzling

FROSTING
125g butter, softened
250g icing sugar
1 tblsp cocoa
3 tblsp orange juice
50g dark chocolate, melted (I used a mix of 90% and 70%)
30g crystalised ginger, cut in to teeny tiny chunks
50g dark chocolate chips, for decoration

1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.

2. Stir together the flour, sugar, baking powder, cocoa and ground ginger. Add the butter and mix until combined. (May require the butter rubbing in to the dry ingredients as the ratio leaves things a bit dry at this point.)

3. Whisk the melted chocolate, egg and orange juice together in a jug.

4. Stir the chocolate mixture in to the flour until just combined.

5. Add the stem ginger and chocolate chips and mix in until distributed evenly.

6. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

7. For the glaze, mix the orange juice and sugar together to form a thick syrup. After the cupcakes have cooled for 10 minutes, and whilst they are still warm, drizzle the syrup over the top. Leave cupcakes to cool completely.

8. For the frosting: Beat the butter until light and fluffy. Add the icing sugar and cocoa and stir in carefully. Beat for a further 5 minutes. Beat in the orange juice, melted chocolate and crystalised ginger.

9. Decorate cupcakes with the frosting then sprinkle on the chocolate chips.

Outcome rather yummy. Though having attempted the first one with fingers I’d say they definitely benefit from plate/fork approach. Couldn’t really taste the orange, it was overpowered by the ginger. Only had orange juice to hand though, possibly orange zest would bring it to the front a bit more.

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