The recipe for delicious chocolate cupcakes decorated with orchid flavoured buttercream.
This recipe will give you a little bit more buttercream than you require for the cupcakes. You can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on low before using it.