For these fabulous Chocolate Orange mini cupcakes we use Duncan Hines Triple Chocolate Decadent Cake mix. It boasts of No Trans-fats and No Hydrogenated Oils.
Preheat oven to 350 degrees. Grease 4 mini cupcake pans.
Mix batter package according to directions substituting Cleo’s Agrumato Blood Orange Extra Virgin Olive Oil for the vegetable oil. Spoon batter into tins about 2/3 full. Mix separate chocolate fudge pouch as directed on box. Spoon 1/2 teaspoon of chocolate fudge on top of the batter. Do not mix into the batter. Allow the chocolate to sit on the surface of the cupcake. Bake for 12 minutes. Set the pans on a rack and let sit for 5 minutes. Gently remove to cool on a wire rack.
Frost the cupcakes and top with a sprinkle of Cleo’s Espresso Bravo Sea Salt and fresh orange zest.