how to make a chocolate orange cup cake

you need

• 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

• 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.