Amazing Jaffa Cake Cupcakes

 

These cupcakes taste just like eating a giant jaffa cake – they are amazing! I took them into work for my birthday and they were extremely well received, even prompting a few comments about how I should open a bakery! I think I’ll stick with the day job and I can’t take very much credit at all as these are based on a recipe from the amazing Hummingbird Bakery (their Home Sweet Home book) but I did make one key change, which I really liked – I added a whole jaffa cake to the base of the cupcake before baking. I also used self-raising flour instead of plain flour and baking powder.

 

So my cupcakes had:

A jaffa cake at the bottom

Vanilla sponge cake

An orange marmalade filling

Chocolate frosting

A mini jaffa cake on top

 

They were so good I will have to make these again!

 

I got 18 cupcakes from this recipe as I used a mixture of large and small cake cases and with the jaffa cake at the bottom, I needed less cake mix for each cupcake.

 

You need:

70g butter, softened

210g self-raising flour

250g caster sugar

210ml whole milk

2 large eggs

1 tsp vanilla extract

18 Jaffa Cakes

 

For the icing

450g icing sugar

150g butter, softened

60ml milk

60g cocoa powder

18 mini Jaffa Cakes (available from supermarkets – some people commented they had never seen these before!)

 

 

Preheat oven to 170C and line muffin tins with paper cases – I used gold ones.

 

Cream the butter with the sugar and flour at the same time – this was different to my usual approach but I followed the recipe.

 

In a jug, mix the eggs, milk and vanilla extract. Gradually pour half the liquid onto the cake mixture with the mixer running if you are using a freestanding food mixer. Beat in then add the remaining liquid, mixing until smooth.

 

 

 

Place a jaffa cake, chocolate side up, in the bottom of each cake case and spoon in the cake batter on top until the cake cases are almost full.

 

 

Bake in the preheated oven for 20-25 minutes then leave to cool. Remove to a wire rack to finish cooling.

 

When the cupcakes are cold, use a teaspoon to remove a little from the centre of each cupcake, leaving a small hole. Add a spoonful of marmalade into the hole and replace the cut out piece of sponge. Press down a little so the top is roughly level with the top of the cake.

 

 

 

 

In a bowl, carefully mix the butter with the icing sugar- I always do this by hand as I find using an electric mixer makes it go everywhere! Add the cocoa powder, and gradually add the milk, beating well.

 

Using a piping bag and a star nozzle, pipe swirls of icing onto the cupcakes, and top with a mini jaffa cake. Delicious!

  

 

I love how the Jaffa cake sits really neatly in the base - I think these are some of the best cupcakes I've ever made!

 

 

I'm sharing these with Treat Petite, hosted by Kat the Baking Explorer and Stuart aka Cakeyboi.