Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.

Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.

Gradually add your eggs (I whisk briefly in between each one), mix in alongside your orange extract.

Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.

Spoon your mixture into your cupcake cases and place in the preheated oven for 20 minutes.

After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.

Place your sugar, cocoa powder, milk, orange extract and 50g of your chocolate into a saucepan. Heat and mix on a low/medium heat until everything is melted.

Remove from the heat and add your butter and the other 50g of your chocolate. Mix until everything is melted and smooth.

Allow to cool down. This will allow the sauce to thicken.

Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Melt your dark chocolate (I do this is the microwave, stirring in between 20 seconds blasts until melted), put to one side to cool whilst making the rest of the buttercream.

Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.

Now add in your melted dark chocolate and orange extract - mix briefly to combine. It should be lovely and fluffy at this point. If you think it's too thick and clumpy you can add a tsp of milk. If too thin you can add more icing sugar to reach the desired consistency. I've never needed to do either though.

Once the cupcakes and chocolate ganache filling are cool you need to make little holes in your cupcakes so you can fill them. I use one of my piping nozzles to gently push into the centre of the cupcake and remove the core. You could also use a knife to carefully remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!

Spoon a decent amount of your sauce into the hole you've made in each cupcake until its level with the top of the cupcake.

Spoon your buttercream into a piping bag with a closed star nozzle - I use a 1M nozzle, which is linked in the FAQ section and below. Then pipe your buttercream on top.

Finish with a little orange zest on top and of course a Cadbury chocolate orange button (also linked in the FAQ section). Enjoy!