INGREDIENTS:

• 750ml flour
• 160ml sugar
• 15ml baking powder
• 2.5ml baking soda
• Pinch of salt
• 2 eggs, beaten
• 125ml cooking oil
• Zest of one orange
• 250ml orange juice
• 24 blocks dark chocolate
• For the white chocolate icing
• 50g white chocolate
• 150ml cream
• A little orange zest

METHOD:

Preheat the oven to 180C. Line a 24-hole muffin tin with cupcake cases.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda and a pinch of salt. Make a well in the centre.

In another mixing bowl stir together eggs, oil, orange zest and juice.

Add all at once to flour mixture and stir until just combined.

Half-fill the prepared cupcake cases. Place a block of chocolate on the centre of each and then top up with the remaining batter.

Bake for 18 to 20 minutes and cool on a cooling rack before icing with white chocolate icing.

For the white chocolate icing: Melt 50g white chocolate with 150ml cream. Refrigerate until cold and then beat with a little orange zest until white and fluffy.

MAKES: 24

TIME: 30 minutes