They’re not Terry’s, they’re mine!
Preheat the oven to gas 4 (180°C/ 350°F).
Line a 12 tin cupcake tray with cupcake cases.
Place the self-raising flour, 125g of softened butter, caster sugar, eggs, baking powder, 4 tbsp orange juice, 10 drops of orange essence and 70g of melted dark chocolate in a large mixing bowl and beat using an electric whisk until smooth; usually 3-4 minutes.
Spoon into the cupcakes cases and bake for 15-20 minutes until golden, risen, springy to the touch and when a butter knife comes out clean when inserted into the middle. Remove when ready and transfer to a wire rack to cool.
Meanwhile, prepare the icing by mixing the remaining butter (120g) and icing sugar together until light and fluffy, slowly mix in the remaining chocolate (70g), juice (4 tbsp) and flavouring (5 drops) until thick and creamy.
Once cakes are completely cooled, decorate with the buttercream and a slice of Terry‘s Chocolate Orange.