Your favorite yellow or almond cake batter (boxed is great, but I like this one too)
5 Large Oranges
1/3 C. Granulated Sugar
1 tbsp Butter
Process
Start preheating your grill to about 375-400F and line a cast iron skillet with aluminum foil and grease.
Slice the very end off of the blossom and stem end of your oranges; just enough so they can sit up straight. Cut them in half around the equator.
Remove the flesh from the orange rind carefully, making sure to leave the bottom of the orange cups in tact. Place orange rinds into skillet.
Squeeze the juice orange flesh into a small saucepan, add the granulated sugar and stir over low heat. Once the sugar is dissolved and let the mixture comes to a boil and boil for 20 minutes, or until the syrup coats the back of a spoon and your finger leaves a clean trail. DO NOT stir the mixture once it is boiling, or it may crystalize. Add the butter and swirl the pan until the butter dissolves.
Fill orange rinds with cupcake batter and move to the grill. Bake for 20 minutes or until the cupcake springs back when tapped.
Spoon orange syrup over cupcakes and top with chocolate sauce and/or whipped cream!
