"Terry's" Chocolate Orange Cupcakes - Recipe

1 box El Peto gluten free chocolate cake mix, divided in half
(save the other half for tomorrow's recipe)
2 eggs
1/3 butter, softened
1/3 cup water
1 tsp. orange extract
1/2 Terry's Chocolate Orange slices/segments, finely chopped

1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and orange extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
1/3 cup unsalted butter, softened
2 cups confectioners/icing sugar
1 tsp. orange extract
orange food colouring (you can also mix red and yellow if orange is not available)
12 slices/segments of Terry's Chocolate Orange, if desired

2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Stir in the orange extract and 2 drops of red food coloring and 2 drops of yellow food coloring with a whisk until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice/segment of a Terry's Chocolate Orange.

Makes approximately 12 cupcakes