When you have your frosting, pipe on the cupcakes or put on top with a spoon. Either way it will taste great! Add all of the ingredients to a large bowl and mix with an electric hand whisk until combined, light and fluffy (about 1-2 minutes). Whilst the cake is baking, make your orange drizzle. Add the juice and sugar to a small saucepan and simmer over a medium heat for about 10 minutes, until the sugar has dissolved. Remove from the heat and leave to one side.

Pour the batter into the lined tin and spread out evenly, and top the batter with the remaining truffle pieces. In a bowl place in all of your dry ingredients first and combine together. In the same bowl add in your wet ingredients and mix together. Carefully sieve the flour and baking powder into the batter, add the salt, then fold again to combine.

Instructions

Next get your Doisy and Dam truffles and add one into each of the centre of the cupcakes. This will leave you with an oozing middle after baking! Line a 2lb loaf tin with greaseproof paper . The easiest way to do this is to scrunch your paper first - it will then mould to the shape of the tin more easily.

Bake in the oven for 30-35 minutes. You want the mixture to wobble slightly in the middle when you shake the tin. Make your chia egg by adding 5 tbsp of water to 1 tbsp of chia seeds. Set aside for at least 10 minutes.To make the chocolate drizzle, melt the chocolate and stir in the maple syrup and oil. Drizzle the chocolate over the cake with a spoon or add the mixture to a piping bag for more control.