Chocolate orange cupcakes

Preheat your oven to 180C / Gas mark 4. Line two muffin tins with 16 paper cases.

Beat the margarine and sugar together in a bowl until light and fluffy. Add the eggs one at a time and beat well after each addition.

Add the dry ingredients, sieve the flour and baking powder into the bowl and mix well. Stir in the milk and orange zest. Fill each of your muffin cases to around two thirds full.

Warm up your chocolate spread so it is runny and add a teaspoon to each muffin case. With a cocktail stick gently stir the mix creating a marbled effect.

Put in the oven on the middle shelf for 25 minutes or until golden brown.

When you remove the cupcakes from the oven, leave them for around 5 minutes before you put them on a wire rack to cool completely.

For the icing, melt the chocolate (either in the microwave or on the hob). Once melted completely, add to a mixing bowl and add the cream, butter and vanilla and beat well with an electric whisk. Once fully combined add the chocolate orange spread.

Once the cupcakes have cooled completely top with the icing using a piping bag or spatula.