Three-Cheese Cupcakes - cooking recipe

Ingredients

For the cupcakes
1/4 cup unsalted butter, softened
2 tablespoons granulated sugar
1 large egg
1/4 teaspoon orange extract
4 ounces evaporated milk, see note
1/4 cup finely grated parmesan cheese
3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 ounces Velveeta cheese
1/4 cup shredded mozzarella cheese
For the frosting
8 ounces cream cheese, softened
1 teaspoon honey
1 teaspoon hot sauce
2 tablespoons finely chopped chives

Preparation

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