1 box white cake mix
2 cups mini chocolate chips
fresh orange zest
1/2 cup sugar
1 cup orange juice
chocolate "shell" coating for ice cream
Make 24 cupcakes as directed on box, adding chocolate chips & orange zest to batter.
Meanwhile boil sugar & juice until almost reduced by half.
Remove cupcakes from pan when done, & place upside down, close together in shallow pan. Spoon warm juice mixture over cakes until all is absorbed.
Cool & refrigerate or freeze. Spoon chocolate "shell" over each cake. Refreeze or chill until serving time.
To serve, arrange upside down on platter & sprinkle with powdered sugar.