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Preheat
Preheat oven to 180°C (350°F) or 160°C for fan-forced. Place cupcake cases into standard muffin tins. |
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Mix
Finely grate the rind of orange (approx. 2 tsp) then juice orange into a measuring cup. Add water to the orange juice to make up to 310mL (1¼ cups) of liquid in total. Empty the chocolate cake sachet into a mixing bowl. Add eggs, orange juice and water mixture, orange rind and margarine spread or soft butter. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 4 minutes.
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Bake
Spoon into cupcake cases and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in cases before turning onto a wire rack to cool. Allow cupcakes to cool before icing.
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Ice
Sift icing sugar and cocoa powder into a bowl and add margarine spread and milk to make chocolate icing. Mix with a wooden spoon until smooth, adding a few extra drops of milk if required. Ice each cupcake with the chocolate icing and decorate with a choc orange ball.
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