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For the cake:
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Preheat oven to 325 F. Butter a large (8-10 cup) bundt pan or line two 12-cup cupcake pans with paper wrappers.
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Wash oranges and dry them with a clean tea towel. Slice the ends off and cut the oranges into large chunks (peel and all). Toss the lot into a food processor and give it a whirl, but take care not to create a puree. You're looking for a marmalade-like, chunky texture. Set aside.
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In a large bowl using a mixer, mix butter and sugar to a fluffy consistency, then work the eggs in, one at a time. Stir vanilla into the mix.
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In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt) and set aside.
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Blend 1 1/2 cups of the orange mixture into the butter and sugar mixture. Gently add dry ingredients and mix until just incorporated.
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Pour into buttered bundt pan or lined cupcake cups.
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Sprinkle chocolate chips over the top of half the bundt cake or half of the cupcakes.
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Bake at 325 F: 55 minutes for the bundt cake or 20 minutes for the cupcakes. Stick a toothpick into the cake or cupcake and if it comes out clean you are done. Remove pan from oven and set on a rack. Allow for cooling about 10 minutes, then remove from pan(s).
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For the lemon icing:
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Mix juice, zest and 1/2 cup of powdered sugar until a smooth icing forms. Dip the non-chocolate muffin tops into the lemon icing and put aside to set.
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For the chocolate icing:
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Gently mix cocoa powder and 1/2 cup of powdered sugar, add warm water and stir until smooth.
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Dip the chocolate-chip muffin tops into the chocolate icing and put aside to set.
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Adapted from Sunset Magazine's Whole Orange Cake.
