Preheat your oven to 180C/160C Fan and line a muffin tray with cases. Chop up your Chocolate Orange if you haven’t done so already!
Beat the Butter and Caster Sugar together until smooth and fluffy, I beat mine for 2 minutes.
Add the Self-Raising Flour, Cocoa Powder & Eggs and beat again. Try not to over beat, or mix too quickly.
Fold through the Chocolate Orange Chunks & Orange Zest and spoon into your cases – using an Ice-cream scoop is easier as it will make each cupcake have the same amount!
Bake in the oven for 17-20 minutes until cooked through! Leave to cool on a wire rack.
Beat the Butter for 3-4 minutes until very smooth and supple, you need it to be smooth so that the Icing Sugar goes in easier!
Gradually add the Icing Sugar (I add mine 100g at a time) and beat each time – add the Orange Flavouring, and Food Colouring – I like to use the Fresh Orange Juice, but if you’d rather add the Flavour Extract that is fine too!
Pipe your Buttercream onto the cakes how you please and decorate!
Add on some Terry's Chocolate Orange Segments, melted chocolate and sprinkles!
I looooove using Terry’s Chocolate Orange as the flavour is amazing. However, you can easily use the same weight of chocolate, and just add the zest of two oranges if you don’t have access too it!
Also, with the Orange Extract Flavouring, add it a couple of drops at a time till you get your desired flavour – some need a few teaspoons, some need a couple of drops depending on where they’re from!
These Cupcakes will last in an airtight container for 3 days!