I preheated my oven to 325 degrees and baked the cake for a good 34-35 minutes, per box instructions.
After cooling, the cake easily was removed by flipping over the pan and then placing the cake back over on the correct side. The tops of each cake will be trimmed with a knife if necessary, so that there will be no issues with lining up the "cupcake."
Peanut butter cream cheese frosting was used for this particular cake. You can see that recipe here.
For decorations, I used two different wilton tips: for the bottom of the cupcake, wilton tip#32 was used. For the roses decorated on the top of the cupcake, wilton tip# 2C was used. The flowers look beautiful and are really simple to make.
I cannot wait to experiment with different decoration ideas. I will be making another one soon!