Clementine Cupcakes

I love anything citrus and I found this recipe for a Clementine Cupcake on Taste of Home web site. It is so delicious but I think I say that about everything I post... can't help it, I love it all. It does involve a cake mix and not that anything is wrong with that because they are equally as good, it's just that there is a stigma with using a "box" and calling it homemade. Anyway, it has a sophisticated flavor that truly lends itself to being acceptable at any gathering you may have; fancy or casual. You can't go wrong with this one.

INGREDIENTS
1 package (18-1/4 ounce) white cake mix
3/4 cup water
4 egg whites
1/2 cup clementine juice (about 5 clementines)
1/4 cup canola oil
1 teaspoon grated clementine peel
4 clementines, peeled, sectioned and membrane removed

FROSTING
1/3 cup butter, softened
3 cups confectioner's sugar
1/2 teaspoon clementine juice

GARNISH
3/4 cup Semi-Sweet Chocolate Chips
24 clementine sections

Directions

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups half full. Place one clementine section in the center of each; gently press down into batter. Chop remaining sections; sprinkle over batter.
• Bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
• Heat chocolate in a double broiler until melted. Make sure your clementines are free of any liquid because the chocolate will not adhere and it will ruin the chocolate. Dip the clementines half way into the chocolate and lay on waxed paper until set. Once cooled, put on top of cupcake. 

SIDE NOTE:

I didn't put any clementine into the center nor did I sprinkle pieces over the batter. I used the juice only and it gave it plenty of flavor. I used about a teaspoon of clementine rind in the frosting.