Told you I was obsessed! Here's my third black-bottom cupcake variation. First up I had the original black-bottom cupcake. That was followed by mint, and today I'm introducing you to my favourite of the lot so far: jaffa orange.
I chopped up jaffa balls (or maybe I should say, I bashed up jaffa balls) and mixed them in with the cheesecake part. The crunchy texture and extra orange flavouring was pure heaven.
Have you ever attempted to chop up jaffa balls with a knife? Yeah, I don't recommend it - even when supervised by the professionals. Too dangerous, if you ask me. I walked away unscathed after a couple of unsuccessful attempts of trying to chop up my jaffa balls, but as I envisioned knives slipping and missing finger(s) in the process, I resorted to bashing them. Much easier and much safer. Besides, bashing stuff for a good reason gives me great pleasure.
That aside, do yourself a favour and try these out.
Jaffa-Orange Black Bottom Cupcakes
For the filling:
225 cream cheese, softened
1/3 cup castor sugar
1 cup crushed jaffa balls
2tsp orange extract
For the cupcake:
3 cups plain flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
1 cup water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
Preheat your oven to 180C. Line muffin cups with paper liners.
For the filling, beat the cream cheese, sugar, egg and orange essense in a bowl until smooth and creamy. Do not overmix as this may cause the cream cheese to split. Carefully stir in the chocolate and set aside.
To make the cupcakes, stir together the flour, sugar, cocoa, baking soda and salt in a large bowl. Add the water, oil, vinegar and vanilla and beat for 1 minute. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon of the filling into the centre of each cupcake.
Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.