Chocolate and orange cupcakes

Method

1. Preheat oven to 180^oC. Line a 12 hole muffin tin with Multix Patty Pans.
2. Sift the dry ingredients for the cupcakes into a large bowl and stir until well combined then add the orange zest, marmalade, water and oil and beat until smooth. Evenly distribute the batter between the patty pans. Bake in the oven for around 15-20 minutes, or until the cupcakes spring back when touched. Set aside to cool.
3. For the candied orange peel, bring one litre of water to a rolling boil and add the orange peel strips, boil for 5 minutes, drain then repeat a second time. Drain the peel. Combine the sugar with ¼ cup water in a small saucepan and bring to a gentle simmer until the sugar dissolves , add the boiled peel to the syrup and stir with a fork until well coated. Remove the peel from the syrup with a fork and lay on a small tray lined with Multix Bake, allow to dry for approximately 5 hours before using. (Tip you can make double quantities of candied peel and store in a airtight container for up to 2 weeks until you need them).
4. For the ganache, gently heat the cream over a very low heat in a medium sized saucepan until hot but not boiling. Remove from heat and add the chocolate, stirring until it has all melted. Transfer to small bowl of electric mixer and beat until the mixture cools and begins to thicken. Cover with Multix cling and set aside in the fridge until ready to use.
5. When its cool. Fit the large star nozzle onto a Multix piping bag and fill the bag with the ganache then pipe a swirl onto the top of each cupcake. Top off with a few strands of the candied orange peel. If short on time, a jaffa would be a great substitute for the candied orange.