Name: Chocolate orange cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 12
Ingredients: 140g light brown sugar; 100g self raising flour; 50g cocoa powder; 1 tsp baking powder; 2 large eggs; 135ml vegetable oil; 4 tbsp milk; 50g dark chocolate finely chopped, plus extra for decoration; 2 large oranges zested; 300g icing; 150g unsalted butter softened; 1 orange zested, plus extra zest to decorate; 25g cocoa powder; 2 tbsp milk; orange gel food colouring

140g light brown sugar
100g self raising flour
50g cocoa powder
1 tsp baking powder
2 large eggs
135ml vegetable oil
4 tbsp milk
50g dark chocolate
finely chopped, plus extra for decoration
2 large oranges
zested

For the icing

300g icing
150g unsalted butter
softened
1 orange
zested, plus extra zest to decorate
25g cocoa powder
2 tbsp milk
orange gel food colouring

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Put the sugar, flour, cocoa, pinch of salt and baking powder in a large bowl. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture. Fold in the dark chocolate and orange zest. Put 12 cupcake cases in a 12-hole tin. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool.
step 2
Meanwhile, make the icing. Beat the icing sugar and butter together until pale and fluffy. Whisk in 2 tbsp hot water to loosen and fold in the orange zest. Divide the icing evenly between two bowls. Add a few drops of orange food colouring to one bowl and stir until the icing turns bright orange. In the other bowl, add the cocoa powder and 2 tbsp milk, then beat until combined.
step 3
Fill one side of a piping bag (use one with a large round nozzle) with the orange icing, then fill the other side with the chocolate buttercream. Pipe on top of each cupcake. Decorate with some extra orange zest and a grating of dark chocolate.