Make the candied oranges first. Slice up the orange into 5mm pieces, then cut in half. You should get 12-14 pieces
Put the water and sugar into a pan and bring to the boil
Add the oranges, turn the heat to a simmer and leave to simmer with a lid half covering for 1 hour and 15 minutes, stirring every 15 minutes or so
When they're done, remove with a slotted spoon and put on a cooling rack to drain and dry out for 4-5 hours
Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, mix together the butter and light brown sugar until smooth, ideally using an electric mixer
Add the eggs and red wine, and whisk in
Add the self raising flour, cocoa powder and baking powder and whisk in gently
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until a skewer inserted comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the jam
To make the buttercream, mix together the butter, icing sugar, cinnamon and ground cloves with a spoon or electric hand whisk, when it starts to come together, add the milk and mix until smooth. If it is too stiff, you can add a little more milk
Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
Top with the candied orange slices
Store in an airtight container in a cool place, eat leftovers within 3 days