Chocolate Orange has to be one of my favourite flavour combinations but ssshhhh don't tell chocolate mint i said that!

Mint Choc Ice cream vs. Chocolate Orange Chocolate, which would you choose?

Here is the recipe:-

Makes: 16
Baking Time: 15-20mins

Ingredients

250g lightly salted butter, softened
250g caster sugar
4 eggs
250g self-raising flour
50g cocoa powder(unsweetened)
3/4tsp baking powder
finely grated rind of 2 oranges


Buttercream Icing
180g unsalted butter, softened
500g icing sugar
3-4 tbsp freshly squeezed orange juice
1-2 teaspoon buttermilk or regular milk
Orange food colouring (optional)

Sprinkles of your choice to decorate (optional)

Method

1. Pre-heat the oven to 160 C Fan/ 180 C/ 350 F / Gas Mark 4, Line your cupcake tin(s) with paper cases (greaseproof ones ideally)
2. Weigh all ingredients, make sure everything is room temperature, zest your oranges and then put all ingredients in bowl and beat starting slowly and then cranking up the speed for 1minute maximum until light and creamy.
3. Divide the cake mixture between the paper cases, i find using a ice cream scoop works best for this but regular tablespoons will work too. Bake in middle of oven for 15-20mins, resisting the temptation to open the door until your timer beeps. To check for doneness insert toothpick and if it comes out with a few dry crumbs clinging to it, your cupcakes are ready.
4. Leave to cool for no longer than 1minute inside tins and then carefully remove and leave to cool completely on a wire rack
5. Buttercream icing - cream butter, gradually add your icing sugar, add orange juice, buttermilk, food colouring (a few drops at a time until a pale orange colour is achieved) and beat at medium speed for a few mins. Once cupcakes are completely cool, using a palette knife generously spread with icing and decorate with chosen sprinkles

If you feel overly citrus you could add the zest of another orange in your buttercream to give an extra zing!