Step 1

Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!

Step 2

Add a Jaffa Cake to the bottom of each cupcake (I do chocoalte side up).

Step 3

Beat the unsalted butter with the light brown soft sugar until fluffy.

Step 4

Add the eggs, self-raising flour, cocoa powder and orangee extract with the butter/sugar mix until well combined.

Step 5

Split the mixture between the cupcake cases evenly.

Step 6

Bake in the oven for 18-22 minutes until baked through. Leave to cool fully on a cooling rack!

Step 7

Beat the unsalted butter for a couple of minutes to really loosen it.

Step 8

Gradually add the icing sugar and cocoa powder on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

Step 9

Add in the orange extract and beat again until smooth.

Step 10

Using a 2D Closed Star Piping Tip, or whatever piping tip you prefer, pipe the buttercream onto the cupcakes (or use whatever piping tip you prefer!)

Step 11

Sprinkle on your chosen sprinkles and add on a Jaffa Cake!