Christmas Pudding Cupcakes (Without Christmas Pudding)

Christmas pudding is one of those things that you either love or you hate, and personally, I'm on the hate side. While I love the spices and the orange flavour, I just can't get past all the other bits in it, like nuts, dates and sultanas. I'm just way more of a chocoholic, so I always opt for a good old yule log. But this year, I've decided to jump on the Christmas pudding wagon by making these adorable cupcakes and including absolutely no Christmas pudding in them at all. If you love chocolate as much as I do, you're really going to love these!

So these cupcakes are basically the same as my Bat Out Of Hell Halloween cupcakes from earlier on in the year, but I've switched it up a little for the festive season. I wanted these to look like Christmas pudding as much as possible, so I wanted a chocolate cupcakes that was textured, so my BOOH cupcakes were ideal. They're packed with chunks of Terry's Chocolate Orange (an absolute festive fave) making them delicious and giving them a subtle texture, much like regular Christmas pudding. They're then topped off with a smooth chocolate buttercream, white chocolate "custard" and some little springs of holly that I fashioned from sprinkles. They're a chocoholics dream come true and would go down an absolute treat with a hot drink.

You will need:
1 x 157g Terry's Chocolate Orange
270g unsalted butter, room temperature
150g caster sugar
3 eggs
120g self-raising flour
30g cocoa powder
Half teaspoon baking powder
250g icing sugar
150g milk chocolate
150-200g white chocolate
Holly sprinkles

  1. Preheat your oven to 190c/160c fan and line a muffin tray with 12 cases. Chop up your Terry's Chocolate Orange, or if you like to have pieces in all different sizes, pop it into a sandwich bag and bash it with a rolling pin. Set all the pieces to one side.
  2. In a large bowl, beat together 150g of the butter and the caster sugar until it's smooth and light. Gradually beat in the eggs until the mixture is combined.
  3. Sieve over your flour, cocoa powder and baking powder, before gently folding them in. This will make the mixture very thick and almost buttercream-like, but try to be as gentle with your folding as possible. Add in the Chocolate Orange chunks and continue to fold.
  4. Spoon the mixture into your cases so that they're about two thirds full. Pop them into the oven and bake for 18-20 minutes, then remove from the oven and allow to cool for 5 minutes, before turning them out on to a wire rack to cool completely.
  5. Whilst they're cooling, prepare your buttercream. Beat the remaining 120g of butter in a large bowl to soften it up. Gradually add the icing sugar and beat each time.
  6. Melt your milk chocolate in a heatproof bowl over a pan of barely simmering water, and then leave to one side to cool. Make sure to keep stirring it so that it doesn't go hard! This step can also be done in the microwave if you'd find that easier! Once cool enough, add the chocolate to your butter-icing sugar mixture and beat thoroughly to combine.
  7. Once your cakes are cool, you can pipe your icing on top in any way that you like. Whilst your piping, you can also melt your white chocolate, and then once cool, you can decorate the top of your icing like dripping custard on a Christmas pudding.
  8. Finish the cakes off with some holly sprinkles or, if you'd like a more natural look, you can use some real holly!
Mmm, my mouth is watering just from typing all of this out! They're so delicious and moreish, so it's quite easy to eat more than one in one sitting. If you weren't too bothered about the cupcakes having a Christmas pudding-like texture, you could simply remove the Chocolate Orange and make a more basic base. Ideal for Christmas parties or just for treating your friends/workmates, these are cupcakes that are set to wow this season.

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