Dark chocolate and marmalade cupcakes

Preheat the oven to 180C/160C fan/gas 4 and line a cupcake baking tray with 10 paper cases.

In a large bowl, beat the butter, flour, baking powder, cocoa and sugar on slow speed until all the ingredients have combined into a sandy consistency. In a measuring jug, whisk the milk, egg, orange zest and vanilla paste.

Using a high speed setting on a hand whisk, mix all of the ingredients together until the mixture is glossy.

Fill the cases three quarters full and bake for 20 minutes, or until well risen and golden. Turn out of the baking tray straight away and leave to cool on a wire rack.

For the frosting: Melt the dark chocolate in a bowl in short bursts in the microwave, or in a bowl set over a pan of boiling water.

Warm up the cream slightly, then using a small rubber spatula gently fold the cream into the melted chocolate - a little bit at a time.

When all the cream is folded, incorporate the soft butter completely. Add the orange extract. Leave to cool and set.

Using a hand held electric whisk or a balloon whisk, beat the mixture until it become fluffy and can be piped, almost like a fudge filling.

Using a piping bag and a medium-sized star nozzle, pipe the frosting making sure to keep the centre of each cake free. Add 1 teaspoon marmalade to the centre of each cupcake.

In the mood for more baking? See our selection of cupcake recipes