Double Berry Jelly (Stuffed Cupcakes)

1. Wash and sort the berries. Remove any stray leaves. Select 24 whole raspberries and set them to the side to use as cupcake toppers. In a pot on the stove over medium-high heat, place the remaining berries and the sugar. Bring to a boil while mashing the berries with a potato masher.

2. Once your berry mixture comes to a boil toss in the orange peels. This will add a nice subtle citrus flavor while providing the necessary pectin the jelly needs to gel.

3. Boil for 2 minutes and then bring it down to a simmer and cook for another 5 minutes. Remove from the heat and allow it to cool completely. (This can be made several days ahead if you like.)

4. While your jelly cools, prepare the cupcakes according to package directions. When they are done, allow them to cool completely.

5. Once cupcakes and jelly are cool, use a cupcake plunger (or apple corer or melon baller or grapefruit spoon) to cut out a hole in the center of each cupcake. Set the holes/tops aside. NOTE: resist the urge to eat the centers of the cupcakes! You still need these.

6. Spoon the double berry jelly into the centers of each cupcake and then top with the piece of cake you pulled out of the center. Frost with chocolate frosting and top with a whole raspberry.