Pre-heat your oven to 160ºC/140ºC fan.

Put your cupcake cases into a muffin tin.

Grate the milk chocolate (75g).

Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g soft margarine, 1 tsp orange extract, ½ tbsp milk and the grated chocolate) mix on a low speed until fully combined.

Divide the mixture evenly between the 12 cupcake cases (I use a cupcake scoop to help split it evenly).

Put the tin into the oven and cook the cupcakes for 20-25 minutes. After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they’re done, if not pop them back in for a couple more minutes and check again.

Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.

Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.

Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave – stirring regularly, over the lowest possible heat in a saucepan – stirring constantly, or in a bain marie – stirring constantly).

Once melted remove from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream).

Beat the butter (250g) until soft then add the orange extract (½ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it’s easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).

Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it’s still warm as it’ll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable. If it is a little stiff then add milk a tsp at a time until it is the right consistency.

Pipe your buttercream onto the cupcakes. Top each one with a slice of chocolate orange and some orange sprinkles.