Totally simple, totally delish!

-Preheat the oven to 190 celsius degrees and line a cupcake tray with 12 paper cases.
-Mix together 250g plain flour , 3tsp baking powder, 1/2 tsp salt, 125g caster sugar and a little fresh orange rind. 
-Then in a separate bowl, whisk together 225ml Baileys Irish Cream with Orange Truffle, 1 egg and 90ml vegetable oil. Pour this into the dry mixture and stir. Divide the lot between your bun cases and bake for 30 mins until golden brown. 
-While your cupcakes cool, melt 300g dark chocolate in a bowl over a pan of simmering water, then stir in 200ml Baileys Irish Cream with Orange Truffle. Beat until it's thick and cool, spread (or pipe, if you are feeling fancy) over the cupcakes and enjoy!