Pre-heat the oven to 180C fan-forced and line a cupcakes tray with paper cases.

In the bowl of an electric mixer, beat the butter and sugar together until creamy.

Add the essence, colouring and extract and beat them through.

Beat in the egg, scrape down the sides and beat again.

Add half the flour and mix until just combined then add half the orange juice and beat it in.

Repeat.

Scrape down the sides again and increase the speed and beat the mixture for 1 minute.

Take the bowl off the stand and fold in the grated chocolate.

Divide the batter between the cupcake cases and bake for 10 minutes or until a cake tester comes out clean.

Transfer baked cupcakes to a wire rack to cool

To make the icing, whip the egg white until frothy then slowly add the icing sugar.

Beat in the peppermint essence.

When the cupcakes are cool, dip the top of each one in the icing and shake to get rid of any excess.

Place them on a wire rack to allow the icing to set.