Jaffa cupcakes


50g cocoa powder
175g self raising flour
100g butter
275g caster sugar
6 tbsp boiling water
3 eggs
1 tsp baking powder
3 tbsp marmalade
120ml milk
135g plain chocolate
150ml double cream


1. Lay out the paper cases in the baking tray and pre-heat the oven to 180C/350F/G4.
2. Mix the cocoa and boiling water together and pour into the bowl.
3. Add the flour, sugar, eggs, butter, milk and baking powder and beat together until it’s combined.
4. It’ll look runnier than a normal cake batter but don’t worry!
5. Pour into the paper cases and bake for around 25 minutes or until golden in colour – then leave them aside to cool.
6. Peel off the paper cases and cut them through the middle.
7. Heat the marmalade in the microwave for a few seconds to melt it, spoon into the middle of each cupcake then place the tops back on.
8. Add the cream and chocolate into the glass bowl and place it onto a pan of boiling water to melt.
9. After a few minutes, the chocolate will melt and the cream become silky and dark – place aside to cool.
10. Just before it sets hard, spoon onto each cupcake and spread over.
11. Decorate with chocolate chips for an extra blast of chocolate!
Get the Kids Involved: Laying out and weighing the ingredients, cracking the eggs, stirring the mixture, spooning into the paper cases, spreading the marmalade and chocolate, pouring over the chocolate chips

With thanks to kitchenmonsters for allowing us to publish this recipe www.kitchenmonsters.co.uk

Other recipes you might like »

Sticky plum flapjack bars

This is a great recipe to get the kids in the kitchen - they'll enjoy the results too.

Read more

Sticky chocolate drop cakes

This easy-to-make bake will keep somewhere cool in an airtight tin for up to two days.

Read more

Banana and blueberry muffins

A low-fat muffin that tastes as good as it looks.

Read more

© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571