The bright flavor of orange infuses these moist little cupcakes as well as their rich chocolate icing.  Keep the frosted cupcakes in the freezer, then defrost at room temperature for about 15 minutes and enjoy.  This is a perfect treat to keep on hand for unexpected guests who drop by, small birthday treats for co-workers, or when the kids forget to tell you cupcakes are needed for tomorrow’s school party.

Makes 30 Cupcakes

Cupcakes:
1 box yellow cake mix (18.25 ounces)
1/4 cup frozen orange juice concentrate, thawed
2/3 cup plain yogurt
1/2 cup orange marmalade
1/3 cup vegetable oil
4 large eggs

Icing:
3/4 cup unsalted butter, at room temperature
1/4 cup frozen orange juice concentrate, thawed
2 teaspoon orange extract
3/4 cup unsweetened cocoa powder
4 1/2 to 5 cups confectioner’s sugar
30 orange jellied candies for garnish, optional

Preheat oven to 350 degrees F and line 30 cupcake cups with paper liners.

Place cake mix, 1/4 cup thawed orange juice concentrate, yogurt, marmalade, vegetable oil, and eggs in a large mixing bowl.  Mix with an electric mixer on low to combine then then increase speed and beat until well combined and batter is smooth, stopping to scrape down bowl as necessary.  Spoon batter into prepared cups, filling each about 3/4 full.  Bake for about 12 to 15 minutes or until cakes spring back when pressed lightly with your finger.  Cool completely before icing.

Prepare icing:
Place butter in a large mixing bowl and beat until fluffy  Beat in thawed orange juice concentrate and orange extract followed by cocoa powder.  Gradually beat in confectioner’s sugar, adding more or less as needed in order to achieve a proper icing consistency.  Beat until light and fluffy.

Spread cooled cupcakes with icing.  If desired, top each cupcake with a jellied orange slice candy.  Freeze in a single layer on a baking sheet before transferring to plastic freezer storage bags or lidded containers.

After Freezing:
When ready to eat, bring to room temperature and enjoy.