Tuesday, April 3, 2012

Chocolate Orange Peanut Butter Cupcakes

1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Orange Creme)
24 mini Reese's cups
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop

Preheat oven according to directions on package. Mix cake batter as directed on package. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add mini Reese's cups to cupcakes. I used 1 mini Reese's cup for each one, when I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Orange Peanut Butter cupcakes! The last one on the right in the photo below, shows the cupcake with just the melted Reese's cup in the middle, before frosting added. Melted nicely, didn't it? :)

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