Pear Cupcake

Preheat oven to 350ºF. Line 12 muffin cups with paper liners. Drain pear halves; reserve syrup. In bowl with electric mixer, beat pear halves, cake mix, 1/3 cup pear syrup and eggs for 2 minutes. Divide mixture evenly among muffin cups.

Bake for 22 to 27 minutes, until toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.

To make frosting: In saucepan over medium heat, bring 1/4 cup pear syrup to a boil. Remove from heat; stire in butter and chocolate until melted. Whisk in confectioners' sugar until smooth. Stir in food coloring, if using. Frost cooled cupcakes immediately. Sprinkle with decorative toopings (sprinkles, chocolate curls) as desired.