Black and Orange Cup Cakes With Apricot Filling

When cakes are cool scoop out some of center and fill with Apricot Chantilly.

Serve with whipped cream.

Apricot Chantilly

Soak 1 1/2 cups dried apricots in 2 cups water until soft, add 1/2 cup sugar and cook until soft and pulpy.

Beat I cup cream until stiff and fold into apricot mixture-fill cup cakes.

Replace caps, add small pat of whipped cream or icing.