Chocolate-Orange Cupcakes

source: metro newspaper - recipe from Primrose Bakery

1. Preheat the oven to 180c/gas mark 4.Line the 12 hole muffin tray with cupcake cases. Break 15g dark chocolateinto pieces. In a heatproof bowl, heat over a saucepan of barely simmering water. Stir until melted. Then set aside.
2. In a bowl, cream with an eletric whisk 90g unsalted butter, 175g caster sugar and one orange zest (save juice). Add 2 large eggs. Beat.
3. Combine 185g plain flour, sifted, 1/2 bicorbonet soda, 1/2 baking powder, 1/2 tsp salt. Mix 1 tbsp semi-skimmed milk, at room temperture and one orange juice in a jug.
4. Add the chocolate to the creamed mixture. Beat on a low speed or by hand. The batter will be streaky. Add 1/3 of the flour mix. Beat again. Add 1/2 the juice/milk mix. Beat. Beat until all ingredients are incorporated.
5. Carefully spoon the mix into cupcake cases about 2/3 full. Bake for 28 to 30 minutes.
6. Remove from the oven. Leave for 10 minutes. Once they are completely cool, icethe cupkases with chocolate buttercream and decorate with orange zest or sugar flowrs or thousand and thousand.

Chocolate buttercream icing:
1. Melt 175g dark chocolate until smooth, avoid burning. Leave to cool slightly.
2. In a mixing bowl, beat 225g unsalted butter, 1tbsp milk, 1 tsp vanilla extract and 250g icing sugar, sifted. Add the melted chocolate. Beat until you mke a rich, velvety chocolate buttercream.