Jaffa Cupcakes (American Version)

This is my take on these homemade jaffa cupcakes.

We had a family food contest (theme: orange) and they looked interesting. We have some friends in the UK, so I am actually familiar with Jaffa cakes. The only trick was translating the British ingredient list into American (which also involves shortcuts).

Ingredients:

1 box white cake mix

3 eggs

1/3 cup oil

1 cup water

(optional: 1 tsp. vanilla extract added to cake batter)

2 boxes orange Jell-O (to make "jigglers") (you could probably get by with one box)

2 1/2 water

3 Tbs. orange marmalade

1 tsp. lemon extract

squeeze of lemon juice

1 pkg. (10 oz.) dark chocolate chips (if you find a larger package, get that)

24 cupcake papers

Cupcake pans

A large flat pan. I used an 11"x17" jelly roll pan.

The Jell-O jigglers need to set up (at least 3 hr.), so make that first.

Following the instructions on the package:

Boil 2 1/2 cups water. I boiled a little more, then measured the boiling water.

Stir boiling water into dry Jell-O mix in a bowl or large measuring cup. Stir at least 3 min. until completely dissolved.

Stir in the 3 Tbs. marmalade, 1 tsp. lemon extract and squeeze of lemon juice.

Pour into flat pan. You do not need a very thick layer (maybe 1/4"). I was able to pour the Jell-O and leave most of the orange peel from the marmalade behind.

Refrigerate for at least 3 hr. until firm, or overnight.

Note: I ended up with twice too much jiggler stuff. So if you have a smaller flat pan, you could maybe get away with one box of Jell-O

Following the instructions on the cake box:

Preheat the oven to 325° F

Line the cupcake pans with the papers.

Mix cake mix, 1 cup water, 1/3 cup oil and 3 eggs (and vanilla) on low for 30 sec.

Beat on medium speed for 2 min.

Use a large spoon to partially fill the cupcake papers.

I actually filled mine a little too much. You don't want the cupcakes to go above the paper. Look at the pictures and do better. So you might be able to get an extra cupcake or two.

Bake 18-21 minutes.

While the cupcakes are baking/cooling, cut your jiggler circles.

You want a circle that's smaller than the top of the cupcakes so the chocolate has something to hold onto. I didn't have a small enough cookie cutter or cup, so I used the cap from an orange juice bottle.

Cut as many circles as you have cupcakes (24). Cut other fun patterns with the rest of the jiggler.

Dipping the pan in warm water is supposed to help the jigglers lift off. I forgot to do this. Use an offset spatula if you have one to lift the circles. If you don't, you're on your own.

Place one circle on the top center of each cupcake.

This step was tricky/messy enough I couldn't take pictures. And I forgot to get one cut in half.

Melt the dark chocolate chips in a microwave in a glass bowl or measuring cup. Start with 30 sec., stir and heat in 10 second intervals if needed. You only need it to just melt. Some chips will melt as you stir.

Let it cool a moment so it doesn't melt the Jell-O.

Using a spoon, pour chocolate over the top of each cupcake, covering the whole top. I ran a little short on chocolate. Maybe because my cupcakes were too big. Maybe it wouldn't hurt to have a little more chocolate chips.

Let the chocolate cool.

Enjoy.

(If you made it this far, I'm entering this in the Remix contest!)