Candied orange slices (see blog post for instructions how to make these!)
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a muffin tin with 12 muffin or large cupcake cases
Put the milk, yoghurt and orange juice and zest into a jug and whisk together
Into a large bowl sift together the flour, baking powder, bicarbonate of soda and cacao powder
Stir in the caster sugar
Add the jug of wet ingredients to the bowl and using a rubber spatula mix them together, stirring up from the bottom of the bowl to get rid of any flour 'pockets'
Evenly divide between your muffin cases - filling each one 2/3 full then bake for 25 minutes until a cocktail stick inserted into the centre of a cupcake comes out clean with no raw cake clinging to it
Leave to cool in the tin for 10 minutes then lift out onto a wire rack to cool completely
While they're cooling beat together the frosting ingredients - you can do this with a stand mixer or by hand but you'll need to make sure the block butter is softened if mixing by hand. Beat until very well mixed, soft and fluffy then spoon into a piping bag fitting with a star nozzle (see note)
When the cupcakes have compeltely cooled pipe or spread the frosting onto each one then decorate with whatever sprinkles, grated chocolate, chocolate chips you have to hand!
Store in an airtight container
Use whatever shaped nozzle you have or simply spoon or spread the frosting onto the cupcakes
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/vegan-chocolate-orange-cupcakes/