Pre-heat your oven to 350F - 180C and line a muffin tin with muffin papers.

Sift the flour, baking soda, baking powder, salt and spices in a bowl.

Combine the sugars and eggs in a bowl and mix with an electric mixer for 2-3 minutes until pale and creamy.

Drizzle in gradually the butter and oil, mixing well. Add the orange zest as well.

Stir in the flour mixture and give it a quick mix just until incorporated.

Add the oats, coconut, walnuts and carrots as well and mix them in with a spatula.

Spoon the batter in your muffin cups and bake for 15-20 minutes until golden brown and fragrant.

Allow the cupcakes to cool down in the pan.

Combine the egg whites, salt and sugar in a heatproof bowl and place over a hot water bath, making sure the bowl doesn't touch the boiling water.

Keep over medium heat, stirring all the time with a whisk, until the egg whites are hot and the sugar has dissolved.

Remove the bowl from heat and begin whipping the whites with a mixer until glossy, firm and stiff and the bowl is completely cold. It will take about 10 minutes. Stir in the vanilla as well.

Add the butter, all at once, and mix on low speed for 2-3 minutes. At first it will curdle up, but then it comes back together, don't give up!

Stir in the melted chocolate as well, mixing with a spatula just until incorporated.

Spoon the buttercream in a pastry bag fitted with your favorite nozzle and decorate the cupcakes. Depending on the ype of decoration you make, you may need more or less buttercream than just a batch.