Three-Cheese Cupcakes

Directions

1. 1
   For the cupcakes:
2. 2
   Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
3. 3
   In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
4. 4
   Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
5. 5
   Scoop 2 level tablespoons of batter into each muffin liner.
6. 6
   Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
7. 7
   Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
8. 8
   Sprinkle the grated mozzarella cheese on top of each muffin.
9. 9
   Bake for 20-25 minutes until well-risen and golden-brown on top.
10. 10
    Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
11. 11
    For the frosting:
12. 12
    Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
13. 13
    Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
14. 14
    Pipe the frosting onto each cupcake then garnish with chives.
15. 15
    Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
16. 16
    Tools:
17. 17
    Piping bag (for frosting = optional).
18. 18
    12-cup standard muffin tin.
19. 19
    Note:
20. 20
    If you'd prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.