Preheat the oven to 180°C.
Line a 12 cup bun tray with 12 paper cake cases.
Place all the ingredients (bar the milk, marmalade and chocolate) into a cake mixer and mix at high speed until well combined.
Add enough milk to make a flowing cake batter.
Fold in the marmalade and chocolate chips.
Divide the batter equally between the cake cases.
Spoon ¼ tsp of marmalade on top of each cake.
Bake in the oven for 20 – 25 minutes until golden and spring back to touch.
Allow the cupcakes to cool on a rack.
Finally mix the icing sugar and orange juice together and decorate the cakes by either drizzling from a spoon or using a piping bag and fine nozzle.