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Jaffa Cupcake

The Scran Line

Yummy chocolate devils food cake with orange zest and candied orange on top



  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 3 large oranges zested
  • Chocolate sauce
  • Chocolate sauce to drizzle
  • Candied oranges:
  • 2 small orange
s cut into thin slices
  • 1/2 cup sugar
  • 1/2 cup water
  • Frosting
  • 1 batch of fluffy chocolate ganache frosting

Let's get Cooking...

  1. To make Candied orange slices
  2. To make the candied orange slices, wash and dry the orange thoroughly. Cut the orange in half lengthwise, then use a sharp knife to make very thin slices of orange. Poke out any seeds using a toothpick.
  3. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves.
  4. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied.
  5. Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.
  6. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  8. Next, add milk and eggs in a jug and whisk until well combined.
  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add orange zest, and mix for another 20 seconds.
  10. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  11. While your cupcakes are baking and cooling prepare your fluffy chocolate ganache frosting.
  12. Core the center of each cupcake and fill with chocolate sauce. Fit the end of a piping bag with a Wilton 6B tip and frost your cupcakes in a donut swirl as demonstrated in the video. Drizzle with chocolate sauce and top with a slice of candied orange.
  13. STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
  14. CAKE: Recipe can be used for an 8' cake tin - adjust baking time to 30-40 min and bake on 180C
  15. EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter