1-Preheat oven: Preheat oven to 190°C (170°C fan). Line two 12-hole muffin tins with cupcake liners to get everything set up smoothly.

2-Cream together butter and sugars: Cream together butter and both sugars until pale and fluffy. Beat in eggs one at a time, then mix in the vanilla extract and orange zest for that fresh citrus kick.

3-Sift dry ingredients: Sift together plain flour, cocoa powder, baking powder, and salt in a separate bowl to make sure everything mixes evenly.

4-Combine dry and wet ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with the milk, and mix on low speed until just smooth don’t overdo it, or your cupcakes might turn out tough!

5-Bake the cupcakes: Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18 minutes, or until the tops spring back when lightly touched, then cool completely on a wire rack.

6-Make the frosting: For the frosting: Beat icing sugar and softened butter on low speed until crumbly, then add cream cheese and cocoa powder; beat until smooth and light. Gently stir in orange zest by hand to keep it vibrant.

7-Frost the cupcakes: Pipe or spread the frosting onto the cooled cupcakes for a professional finish.

8-Prepare candied orange peel (Optional): Peel wide strips from the orange, remove the white pith, and slice into thin matchsticks. Dissolve caster sugar in 200 ml water over medium heat, then simmer the orange peel in the syrup for 15 minutes. Drain and cool on paper towel before decorating your cupcakes.