Chocolate jaffa cupcakes

■ Makes 15 ■ Prep 35 mins ■ Cook 20-25 mins

250g golden caster sugar

100g unsalted butter, softened

2 oranges,

2 zested and

1 juiced

2 large eggs

50ml milk

200g self-raising flour, sifted

½ tsp baking powder

1 tsp vanilla essence

FOR THE CHOCOLATE FROSTING

220g dark chocolate, chopped

190g golden caster sugar

4 large egg whites

250g unsalted butter, cubed and softened

FOR THE TOPPING

100g shredless marmalade

100g dark chocolate, melted

15 mini jaffa cakes

1 Heat the oven to 180C/160C fan/gas 4. Line 15 holes of two muffin pans with cupcake cases.

2 Beat together the sugar, butter and orange zest using a hand mixer until light and fluffy. Beat in the eggs, one at a time, scraping the sides of the bowl with a rubber spatula to ensure the mixture is fully combined. Beat in the milk.

3 One by one, add the flour, baking powder, vanilla and orange juice, and beat until just combined. Divide between the cupcake cases and bake for 20-25 mins or until slightly golden on top. Leave to cool in the pans for a couple of minutes, then remove to a wire rack to cool completely.

4 For the chocolate frosting, melt the chocolate in a heatproof bowl either set over a pan of barely simmering water or in the microwave on a low setting, stirring until smooth. Leave to one side to cool. Put the sugar, egg whites and a pinch of salt in a bowl over a pan of hot water. Whisk until the sugar has dissolved and the mixture is foamy, thickened and hot to touch. Take the meringue mixture off the heat and carry on beating with a hand mixer, until you get thick, glossy, stiff peaks.

5 Once the meringue has cooled, gradually add the butter cubes, beating constantly on a low-medium speed until the frosting starts to come together. Keep beating for 6-8 mins until smooth, thick and spreadable. Beat in the melted chocolate and chill for 10-15 mins.

6 Once the cupcakes have cooled, use an apple corer or small spoon to create a hole halfway down the middle of each cupcake and blob in a tsp of marmalade. Put the chocolate frosting into a large piping bag and pipe on plenty of icing in a swirling motion so it sits up high. To finish, drizzle the melted chocolate over the top of each cupcake and push in a mini jaffa cake.

PER SERVING 518 kcals, fat 29g, saturates 17g, carbs 55g, sugars 41g, fibre 3g, protein 6g, salt 0.3g