These Jaffa Cupcakes are an example of a perfect orange&chocolate combination! Moist orange sponge, topped with orange chocolate ganache and a hidden jelly surprise - just like the cookie!
Preheat your fan oven to 160°C or 320°F. Line your cupcake pan with paper cases.
In a medium bowl sift your flour, baking powder and salt. Set aside.
In a measuring jug combine sour cream, orange juice and vanilla extract. These are your wet ingredients.
Using a stand mixer fitted with the paddle attachment beat the butter, sugar and orange zest on a medium-high speed until pale and fluffy. (approx. 3 minutes) Stop the mixer and scrape down the sides of the bowl.
Turn the mixer to medium-low and add the eggs one by one, making sure everything is fully incorporated after each addition. Stop the mixer and scrape down the bowl.
Turn the mixer on medium and add flour in three batches, alternating with the wet ingredients. It's important to begin and end with flour mixture. Mix only until combined, you don't want to overmix your batter and risk cupcakes being tough. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Divide the batter evenly among the paper cases, filling them ¾ of the way full.
Bake for 18-20 minutes or until toothpick inserted in the middle comes out with a few moist crumbs.
Allow the cupcakes to cool completely on a wire rack before frosting them.
Orange Chocolate Ganache
Finely chop both chocolates, place them into a bowl and mix in the orange zest.
Bring cream just barely to a simmer and pour over chopped chocolate. Cover it with a plate and leave it for 1-2 minutes. Stir with a spatula until combined and smooth.
Cover in cling film touching the surface and leave to cool until thick enough to frost the cupcakes.
Orange Jelly
Peel and chop the oranges then puree them using a stick blender.
Add the orange puree, sugar and agar powder to a small pot. Bring to simmer and cook for 5-10 minutes. We want to activate the agar powder and sugar to dissolve.
Once done, strain the mixture through a sieve and pour into silicone mini hemispheres mould. Make sure you have a baking sheet under the silicone mould so you can move it easily.
Place the jellies into fridge to set, that should happen fairly quickly.
Assembly:
Once the cupcakes are cooled, ganache has thickened and jellies are set - it's time to assemble these guys.
Place one jelly on top of every cupcake. Fill a piping bag with ganache and frost the cupcakes.
Optional: place a half of a store bought jaffa cake in the middle as a decoration.
Notes
*Don't open the oven door too early or you're risking your cupcakes sinking in the middle. **Check for doneness at 16 min mark and then adjust the baking time accordingly. Not all ovens are the same. Get to know yours! :) ***I suggest adjusting the quantity of agar powder as per instruction on your packaging.