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