Ann Reardon

Chocolate Orange Cupcake with Ganache Frosting Recipe

 

chocolate orange ganache swirl decoration on cupcakeChocolate ganache can be infused with any flavour you desire, so do some experimenting. For these cupcakes I used orange and topped them with a jaffa.  You can eat them as is, or heat in the microwave until the ganache melts down over the warm cake. Serve with a generous scoop of vanilla ice cream.

For the chocolate cupcake recipe I used best ever chocolate cake recipe here.

Chocolate Orange Ganache Frosting Recipe (for 10 cupcakes)

To make a ganache that is piping consistency at room temp, you will need to make it a day ahead and let it sit in the fridge overnight.

200g (7.05 ounces) of chocolate
220 millilitres (7.44 fluid ounces) of cream (35% fat or higher)
rind of 1 orange
25g (0.88 ounces) or 2 tablespoons unsalted butter
10 jaffas for decoration (optional)

chocolate for ganacheBreak up the chocolate in a bowl.  I like to use half milk chocolate and half dark chocolate (70% cocoa). This is purely dependent on how you like your ganache to taste.  If you use all milk, it tastes a bit creamy, all dark and it’s a bit too strong.  If you use half-half it ends up tasting like milk chocolate.

orange rind mixed with cream how to cook that ann reardon

Measure your cream and mix in the orange rind.  One orange rind gives a subtle flavour, add more if desired.

Bring the cream and rind to the boil then pour through a sieve over the chocolate.  Leave it to sit for a minute so the chocolate can melt. Then stir until smooth

pour cream over the chocolate ganache stir ganache until smooth how to cook that

Add the butter and stir some more.  Don’t worry if your ganache seems too runny it will go firm as it cools.  Place the bowl in the fridge overnight.  (Tip – do not cover warm ganache with plastic wrap as water from steam will form on the wrap and drop into the ganache).

add butter to the chocolate mint ganacheThe next day spoon the ganache into a piping bag or plastic ziplock bag.  Leave on the bench for a few minutes to soften.  Pipe generous swirls onto your cupcakes and top  with a jaffa.

 

chocolate orange ganache frosting for delicious rich chocolate cupcakes

Enjoy!

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

20 Comments View Comments

  1. Hi.. these look delicious.. I have made the best ever chocolate cake already and it is amazing.. I was just wondering how long do you bake them for.. Thank you.. Mary..

  2. Hi Ann, I love your recipes and was wondering if you have a recipe or can tell me how to make the candied orange decoration on the cupcake in the picture.

  3. Hi, i was wondering, how much does this recipe make?

    • Admin HowToCookThat

      Hi Georgia, This quantity makes 10 cupcakes.

  4. Hi Ann 🙂 First off, I just wanted to say that your channel is perfect and that you are awesome! I was just thinking how strong is the orange flavour in this cake? Because I’m not sure, but maybe the chocolate will be too overpowering? Also, if I were to use this frosting with a chocolate cake do you have any good filling recommendations? Or is it best with these flavours just to fill it with this frosting? Thanks a lot, Dana

    • Ann

      thanks dana, yes you could use this to cover a cake and for the filling you could use either the same or an orange curd or orange buttercream. You taste both the orange and the chocolate in the frosting.

  5. I’m truly enjoying the design and layout of your site.
    It’s a very easy on the eyes which makes it much more
    enjoyable for me to come here and visit more
    often. Did you hire out a designer to create your theme? Fantastic work!

  6. hey I wonder what should I do if I want to use the ganache the day I have made it should I put it in the fridge or what?

    • Ann

      Hi Maggi, put it in a ziplock bag and make it as flat and thin as possible and put it in the fridge flat on the cold glass shelf.

  7. Other than the coffee at work (we barter with a local coffee roaster and always have ttop
    rated quality coffee) and beer and cocktails I don’t drink soda or juice and I drink many liters of
    water at work too (always keeping my nalgene topped off!).
    Sounds strange but it can be really that sodas and juices are expensive and I’d rather spend
    the money and caloric intake oon fancy drinks!

    • What the hell are you saying? why did you even comment here on this page? that weird rant had nothing to do with this fabulous recipe. btw, Ann, what a great recipe!! can’t wait to try it out. I love making cupcakes and so does my family. this sounds delicious and it looks great too!

    • Why comment that here, it has nothing whatsoever to do with this website?!?!

  8. Hi Ann , I tried this recipe and it’s cames out yummy 🙂 , just I faced one problem , related to the ganach , after I put it onto the cake it’s started to melt , how can i solve this problem ?
    Thanks in advance

    • Ann

      Hi Rose, ganache will melt if it is hot, you can make it thicker by using less cream ot chocolate but if it is really hot it will still melt.

  9. Hi! I just wanted to say that youre cakes looks very yummy!
    I’m so excited to try to make macaroons!

    • Ann

      thanks aurora

  10. very good cake. looks yummy. i always used have from bakery this time i can prepare at home. u can also check some indian recipes and change ur taste.

  11. Hi, I’m so addicted to pastry. I just I want to ask about ganache. What kind of cream should I use? Do I use all purpose cream?

    • ann

      Hi Tricia, Yes, I use all purpose cream for ganache.

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