Preheat oven to 180ºC.
Line muffin tins with paper cupcake cases and set aside.
Sift flour, baking powder, bicarb and salt in a large bowl and set aside.
Beat sugar and butter until light and creamy. Add eggs one at a time, beating well after each addition.
Mix in vanilla, flour and buttermilk alternately, until smooth.
Spoon batter into muffin cups and bake for 15-20 minutes or until tops spring back when pressed. Cool.
Break chocolate into a large heatproof bowl and add cream. Heat over a pot of boiling water until chocolate starts to melt.
Stir to combine into a thick mixture, add granadilla pulp and orange peel and mix well. Cover bowl with clingfilm and set aside until firm.
Ice cupcakes and serve once icing is set.
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This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.