Mini Chocolate Chip Orange Cupcakes, my best leftover idea yet!

I don't know how many of you are familiar with the show Masterchef, but I am in love with it! I could watch it everyday...as a matter of fact I kind of do. After I missed an episode cause I had to work, I looked for it online and in the process found out that there is a Masterchef Australia, which is on like everyday! It is also addictive and awesome, as a matter of fact I like it more than Masterchef US. Mostly cause they do Masterchef class, where they teach the students and the viewer a few recipes. The one I watched last night featured Vincent Gadan, who is an amazing pastry chef. After watching that, I HAD to bake, I just HAD to!

So I opened the fridge this morning, and what do I see? A big tub of leftover chocolate frosting from my brother-in-law's birthday cake last week. I knew that I couldn't waste it...so what to do with it? I know, combine it with oranges in a mini cupcake. Low and behold, the chocolate chip orange cupcake was born! I substituted orange juice for the water in the cake mix and added the zest of one large orange and a cup of chocolate chips. I would have preferred mini chocolate chips, I'll have to try that next time.

Mix together the cake mix, orange juice, oil and eggs.

Beat on medium-high for 2 minutes until combined well.

Add in the chocolate chips and orange zest.

Bake for 10 minutes.

Chocolate Chip Orange Cupcakes
makes 48-60 mini cupcakes and 24-30 regular ones

1 package yellow cake mix
1 1/4 cup orange juice
1/3 cup oil
3 eggs
Zest of one orange
1 cup chocolate chips

Preheat oven to 350F.

In a large bowl, mix the cake mix, orange juice, oil and eggs together for 2 minutes until well blended. Add in the orange zest and chocolate chips. Pour into baking pan and bake for 10 minutes (mini) or 18 minutes (regular). Remove from pan and allow to cool completely before frosting with chocolate buttercream frosting.

Chocolate Buttercream Frosting
Makes about 2 cups or so

1 1/2 cups butter (3 sticks)

1/4 cup cocoa
1/4 cup warm water
4 cups confectioners sugar (or how ever much it requires to reach the right consistency)

Cream the butter until light and fluffy. Mix the cocoa into the water until dissolved. Add into the butter and beat until well mixed. Slowly add in the confectioners sugar until you get the consistency you desire.

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