Cupcakes: 
1 box chocolate cake mix 
Orange juice (instead of water in cake mix) 
½ 

 1/2 teaspoon

vanilla extract

1 orange, zested

Frosting:

2 cups powdered sugar

4 tablespoons butter, softened (1/2 stick)

2 tablespoons lemon juice (you can substitute with 2 tablespoons limoncello)

2 tablespoons orange juice

1 orange, zested

Special equipment: cupcake liners, 2 muffin pans

To make the cupcakes: mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting.

To make the frosting: combine all the ingredients in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake.

Ingredients:

1lb unsalted butter

1lb plus 12 oz. semisweet chocolate chips, divided

6oz unsweetened chocolate

6 extra-large eggs

3 tbls instant coffee granules

2 tbls pour vanilla extract

2 1/4 cups sugar

1 1/4 cups all purpose flour, divided

1 tbls baking powder

1 tsp kosher salt

3/4 cup smooth almond butter

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18- inch sheet pan.

Melt together the butter. 1 lb. of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture, Toss the remaining 12 oz of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a  toothpick comes out clean. Do not over-bake! Allow to cool thoroughly, refrigerate, and cut into large squares.