The other day my father-in-law showed me a cupcake he really wanted to try from the Hummingbird Bakery in the UK. Unfortunately, not living in the UK or planning on traveling there anytime soon, he didn’t really have to opportunity to try one of their delightful Jaffa cake inspired cupcakes. After doing a little research of my own as to what exactly a Jaffa cake was (for those of you wondering, it’s a spongy cake with an orange jam filling topped with a coating of dark chocolate) I decided to recreate it myself. The final product: a creamy, vanilla cupcake with a chunky orange marmalade filling topped with a whipped dark chocolate ganache frosting.
Jaffa Cake Cupcakes
Yields 12 cupcakes
For the cupcakes:
1 cup all purpose flour
1 stick butter (113 grams)
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. vanilla extract
1/3 cup milk
1/3 cup heavy whipping cream, whipped
For the filling:
1 jar chunky orange marmalade
For the frosting:
3 1/2 bars (12 oz. or 350 grams) semisweet chocolate
1 cup heavy cream
Start by making the vanilla cupcakes. I’ve detailed how to make these in another blog entry which you can find here. I would advise making your frosting while the cupcakes bake since it will need to chill for about 15 minutes in the refrigerator before it can be whipped. To make the chocolate ganache frosting, start by heating the heavy cream in a small saucepan over medium heat. You don’t want your cream to boiling, but you do want it to be hot (this is what’s going to melt the chocolate). In a separate bowl, breaking up your chocolate bars into small chunks. Once the cream is just about to come to a low boil, remove it from the heat and pour over the chocolate. Stir until all of the chocolate has melted and there are no longer any lumps. Set the ganache in the refrigerator to chill for about 15 minutes, or until it has the consistency of a set pudding. Once the ganache is the proper consistency, you can whip it on high until frosting is stiff and slightly lighter in color.
When the cupcakes have cooled, it’s time to prepare them for filling. There are a number of ways you can fill cupcakes, but with something as chunky as an orange marmalade, I like to use the cut-out method. To fill your cupcakes, simply cut a conical shape of cupcake from the center as shown in the picture below.
This is what the cupcake should look like prior to filling
You can cut out more or less depending on how much filling you’d like to add. I usually cut out a big enough chunk to add approximately 1 tsp. of filling to each cupcake. Once you’ve added your filling, trim the conical center piece of cupcake down to a thin, flat piece, and set it on top of your filling.
A finished, filled cupcake
Once all of your cupcakes are filled, it’s time to frost them! Assemble your piping bag with a decorative tip of your choice (or if you don’t have a piping set, you can use a strong plastic bag with a trimmed off corner for piping) and pipe as desired.
Chocolate ganache frosting from Savory Sweet Life