Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
Juice the orange, reserve for the cake mix.
Pre heat oven to 350°F (175°C). In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
Place the orange cups into a muffin tin and fill with ¼ cup (60 g) of the chocolate batter.
Bake 25 minutes.
In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.
Need easy dinner ideas?
These meals will make your weeknights way simpler. (And tastier!)