I made these in both regular & mini sizes. The mini sizes would be an amazingly, surprising appetizer.

Baking afficianado's will gasp at my use of a box mix. But personally, I'd rather spend my time enjoying the end product than all that measuring & tasting & measuring & tasting. I like to get back to the party!

Cake:
1 box white cake mix
1 can pear nectar
1 fresh pear, grated
2 eggs
1 tsp vanilla
1/4 cup oil
Food coloring, optional

I used a cheese grater to grate the pear & just mixed it in for extra texture.
I mixed green, yellow & brown food coloring to get a more pear-like color.

"Frosting":
Ultra thin pear slices
Brie slices
White sugar
Brulee Torch

After cupcakes have cooled, remove from wrapper. On top of cupcake, overlap cheese, pear, cheese, pear (if mini - pear, cheese, pear). Sprinkle white sugar over all. Light the brulee torch & work back & forth over pear & cheese. Focus more heat on pear slices to carmelize & soften the fruit.