wp_2028819 
INGREDIENTS
(makes 12 small or 8 large cupcakes)
For the cupcakes
120g (4oz) flour
140g (5oz) caster sugar
1 tsp baking power
40g (11⁄2oz) unsalted butter
50g (2oz) dark chocolate melted
1 free-range egg
125ml (4fl oz) milk
1 orange, juice only
3 tbsp granulated sugar
For the white chocolate and orange
buttercream
125g (41⁄2oz) unsalted butter softened
250g (9oz) icing sugar
2-3 tbsp milk
50g (13⁄4oz) white chocolate, melted
1 orange, zest only
100g (31⁄2oz) orange chocolate
METHOD
STEP 1. For the dough
MIX the flour, sugar and baking powder together in a food processor;
ADD the butter;
BEAT until combined;
WHISK the melted chocolate, egg and milk together in a jug;
STIR the chocolate mixture into the flour mixture until just combined.
STEP 2. Cooking:
PREHEAT the oven to 170C (325F/Gas 3);
LINE a 12-hole muffin tin with paper cases;
SPOON the mixture into the cases and bake for 15-20 minutes, or until risen and
golden-brown;
REMOVE from the oven and SET aside to cool for 10 minutes.
STEP 3. To soften the cupcakes
MIX the orange juice and granulated sugar together in a bowl;
Carefully POUR the orange juice mixture over the warm cakes;
SET aside to cool completely.
STEP 4. For the buttercream
BEAT the butter in a bowl until light and fluffy;
Carefully STIR in the icing sugar;
CONTINUE to beat for five minutes;
BEAT in the milk, melted chocolate and orange zest.
STEP 5. To decorate
DECORATE the cupcakes with the buttercream.