Ingredients

• 120g/4oz plain flour
• 140g/5oz caster sugar
• 1 tsp baking powder
• 40g/1½oz unsalted butter
• 50g/2oz dark chocolate
• melted and cooled slightly
• 1 free-range egg
• 125ml/4fl oz milk
• 1 orange
• juice only
• 3 tbsp granulated sugar
• 125g/4½oz unsalted butter
• softened
• 250g/9oz icing sugar
• 2-3 tbsp milk
• 50g/1¾oz white chocolate
• melted
• 1 orange
• zest only
• 100g/3½oz orange chocolate

Directions

• Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.
• Mix the flour
• sugar and baking powder together in a food processor. Add the butter and pulse until combined.
• Whisk the melted chocolate
• egg and milk together in a jug.
• Stir the chocolate mixture into the flour mixture until just combined.
• Spoon the mixture into the cases and bake for 15-20 minutes
• or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.
• Meanwhile
• mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.
• For the white chocolate and orange buttercream
• beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk
• melted chocolate and orange zest.
• Decorate the cupcakes with the buttercream
• Use a sharp knife to make chocolate shavings from the orange chocolate and use them to decorate the cupcakes.