Jaffa cake cupcakes

These jaffa cake cupcakes are, of course, a celebration of the humble store-bought jaffa cake. For these cakes, chocolate sponge is topped with a layer of orange jelly and sealed in by a generous slather of rich chocolate ganache.

This jaffa cake cupcakes recipe is one I’ve adapted slightly over the years from one sent in by the wonderful Jenny of Mummy Mishaps – my main tweak is the addition of ganache rather than melted chocolate because when I go decadent, I go big!

Here’s how to make 12 jaffa cake cupcakes.

Ingredients

• 135g (4.8 oz) packet of orange jelly (jello), cubed
• 1 tbsp of orange marmalade
• 200g (7 oz) unsalted butter
• 3 medium free-range eggs
• 200g (7 oz) caster sugar
• 200g (7 oz) self-raising flour
• 25g (0.9 oz) cocoa powder
• 120ml (4 fl oz) cola
• 125g (4.4 oz) dark chocolate
• 125g (4.4 oz) milk chocolate
• 100ml (3.4 fl oz) double cream

Instructions

Put the marmalade and jelly in a small, heatproof bowl with 200ml (6.8 fl oz) boiling water.

Place in the microwave for 60 seconds until completely dissolved.

Lightly grease a baking tray about the same size as your muffin tin (you’re going to be cutting out 12 jelly rounds from it).

Pour the jelly into the tray, allow to cool, then place in the fridge to set – it may take up to an hour.

Preheat the oven to 180C (160C fan, 350F). Cream the butter and sugar together until pale and creamy.

Add the eggs and a spoonful of the flour and beat again.

Add the flour and cocoa powder and mix well to combine all of the ingredients.

Stir in the cola.

Line a 12 hole muffin tray with muffin cases and divide the cake batter between them.

Cook in the oven for 20-25 minutes (you can test that they’re cooked using a skewer – it should come out clean). Place on a wire rack to cool completely.

Remove the jelly from the fridge and using a very small pastry cutter or bottle lid, cut out rounds of jelly and put one on each cupcake. Cut out 12 rounds of jelly just slightly smaller that the tops of your cakes. Place a round of jelly on top of each cake.

Heat the cream, and pour it into the chocolate. Stir until you have a ganache.

Leave it to cool until thick enough to pile on top of each of the cakes. Leave to set completely.

Enjoy!

These gorgeous jaffa cake cupcakes are such a hit with everyone who tries them. The orange jelly is cool and fresh, the ganache is rich and creamy, and the chocolate sponge is light and flavoursome.

If you’d like to print the recipe to try for yourself, just hit PRINT on the recipe card below.

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5 from 4 votes

Jaffa cake cupcakes with orange jelly and chocolate ganache

I love jaffa cakes – and today’s cupcakes are a celebration of the humble jaffa cake – chocolate sponge topped with a layer of orange jelly and sealed in by a generous slather of rich chocolate ganache.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: cakes and bakes

Cuisine: English

Keyword: chocolate cupcakes, chocolate orange, jaffa cake

Servings: 12 muffins

Calories: 459kcal

Author: Emily Leary

Ingredients

• 135 g (4.8 oz) orange jelly (aka jello) 1 packet, cubed
• 1 tbsp orange marmalade
• 200 g (7.1 oz) butter
• 3 medium free-range eggs
• 200 g (7.1 oz) caster sugar
• 200 g (7.1 oz) self raising flour
• 25 g (0.9 oz) cocoa powder
• 120 ml (4.1 floz) cola
• 125 g (4.4 oz) dark chocolate
• 125 g (4.4 oz) milk chocolate
• 100 ml (3.4 floz) double cream

Instructions

• Put the marmalade and jelly in a small, heatproof bowl with 200ml (6.8 fl oz) boiling water.
• Place in the microwave for 60 seconds until completely dissolved.
• Lightly grease a baking tray about the same size as your muffin tin (you’re going to be cutting out 12 jelly rounds from it).
• Pour the jelly into the tray, allow to cool, then place in the fridge to set – it may take up to an hour.
• Preheat the oven to 180C (160C fan, 350F). Cream the butter and sugar together until pale and creamy.
• Add the eggs and a spoonful of the flour and beat again.
• Add the flour and cocoa powder and mix well to combine all of the ingredients.
• Stir in the cola.
• Line a 12 hole muffin tray with muffin cases and divide the cake batter between them.
• Cook in the oven for 20-25 minutes (you can test that they’re cooked using a skewer – it should come out clean). Place on a wire rack to cool completely.
• Remove the jelly from the fridge and using a very small pastry cutter or bottle lid, cut out rounds of jelly and put one on each cupcake. Cut out 12 rounds of jelly just slightly smaller that the tops of your cakes. Place a round of jelly on top of each cake.
• Heat the cream, and pour it into the chocolate. Stir until you have a ganache.
• Leave it to cool until thick enough to pile on top of each of the cakes. Leave to set completely.
• Enjoy!

Video

Nutrition

Calories: 459kcal | Carbohydrates: 53g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 196mg | Potassium: 178mg | Fiber: 2g | Sugar: 36g | Vitamin A: 600IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2.2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Are you tempted to make these jaffa cake cupcakes?

For more delicious cakes and bakes, try these oaty spiced treacle muffins or this apple, cinnamon and honey cake.

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