2 Eggs
1 (10 ounce) package cream cheese, softened
1 cup butter
1 (3 ounce) package instant concentrated orange juice mix
1 1/3 cups brown sugar
1 teaspoon prepared instant espresso coffee creamer
2 sweetened orange juice
4 teaspoons vanilla extract
Heat oven to 350 degrees F. Mix eggs and cream cheese. Stir in sugar, orange juice, brown sugar and espresso creamer. Pour into greased 9-in. dishpan.
Bake in preheated oven for 15 to 25 minutes, or until yolks are golden brown. Cool to room temperature. Dip molds gently into egg yolks to prevent over-browning.
Remove this mixture and sprinkle with vanilla extract. Chill for 30 minutes before using in other recipes. Stick a fresh orange twist by cut-stitching onto upper surface of each cupcake.