Black and Orange Cup Cakes With Apricot Filling

Make your favorite dark chocolate cake recipe, and bake in large cup cake pans.

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.

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