Last month I created this chocolate orange buttercream frosting to top off some vanilla orange cupcakes, the idea behind this was to create cupcakes with a flavor similar to a Terry’s Chocolate Orange without it being overpoweringly chocolate.
They turned out pretty good for a first attempt, although, the cupcake recipe I adapted was from the Williams Sanoma Desserts cookbook had a lot of butter in it and so the cupcakes were a very heavy texture. If I make this recipe again I’ll start with a lighter cupcake batter.
Chocolate Orange Buttercream Frosting
1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar
1 tsp vanilla extract
2 tsp orange extract (adjust to taste I used almost 3 tsp)
4 ounces chocolate melted
(I used 2 oz each of Lindt Milk Chocolate and 2 oz of Lindt Excellence 90% Cocoa Bar)
Using a heavy duty mixer whip the butter on medium-high for 5 minutes, scraping the bowl twice. At a reduced speed gradually add the sugar. Once the sugar is mixed in, increase the speed and add the extracts and ensure these are mixed in well. Add the melted chocolate and whip at medium-high for 2 minutes until light and fluffy. This recipe will frost 12 cupcakes.
Buttercream frosting must be stored in the refrigerator in an airtight container; to use let come to room temp and whip with a mixer before using.