Divide the mixture between 12 cupcake cases and bake in a preheated oven at 180℃ (350℉, Gas 4) for 20 minutes or until the cakes are well risen and the tops are firm to the touch.
Milk chocolate orange icing
Whilst the cakes are cooking, make the icing.
Melt the chocolate in a bain marie or bowl set over hot, but not boiling, water. Allow to cool slightly.
100 g milk chocolate
Cream the butter and icing sugar until smooth and light.
75 g unsalted butter, 75 g icing sugar
Beat in the chocolate followed by the orange liqueur.
1 tbsp orange liqueur
Swirl the icing over the cooled cupcakes with a spoon or pipe it on if you prefer. Decorate with a Minstrel or other chocolate if wished.
12 Minstrels
Notes
If you'd rather not indulge in alcohol, use some of the juice from the orange instead.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.