| Cook Time | 15 minutes |
| Servings | cakes |
Ingredients
- 1 packet Chocolate Cake Mix
- 2 tablespoons Orange Rind finely grated
- 60 grams Butter
- 1/2 cup Icing Sugar
- 1 tablespoon Cocoa Powder
- 2-3 teaspoons Orange Juice freshly squeezed
Ingredients
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Instructions
- Preheat the oven to moderate (180C). Line one or two medium-holed muffin tins with about 16 paper muffin cases. Make the packet cake mix according to the manufacturer's instructions. Beat in the grated orange rind. Spoon the mixture evenly into the tins, until the muffin cases are roughly half-filled.
- Bake for about 15 minutes, or until a skewer comes out clean when inserted into the centre of the cakes. You may need to cook the muffin cakes in two batches. Set the cakes aside for about 5 minutes before transferring to a wire rack to cool. Ice with frosting.
- To make frosting, beat the butter and icing sugar in a small bowl with electric beaters until light and creamy. Add the cocoa and orange juice and beat until well combined. Spread the frosting over each muffin cake and top with pieces of chocolate-coated, candied or preserved orange rind, if desired.
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