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1
Clean oranges, leave them whole. Place them in a medium-sized saucepan, cover with water and bring to a boil. Reduce to a simmer and cover. Cook for about 1 hour or until the skin is very soft (i.e., the skin breaks easily when you touch it). Remove oranges from water and allow to cool. Cut them open and remove seeds (if there are any) and then puree them in a food processor (it's better if it's not perfectly smooth and you still have some chunks of zest).
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2
Preheat oven to 375. I've found that silicone muffin pans are best for this and you won't need to grease them. But if you only have standard muffin pans, butter them well and add a light dusting of sifted ground almonds. If you're making a layer cake, use a springform pan and line the bottom with parchment paper.
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3
In a large mixing bowl, lightly beat the eggs. Whisk in the sugar and honey and then stir in the baking powder and almonds until well combined. Mix in the chopped oranges and the ginger.
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4
Fill the muffin cups just about to the top. Bake for 25-30 minutes or until a cake tester comes out clean. Keep an eye on them to see if they're getting too brown and if so, cover them with foil.
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5
Meanwhile, prepare the frosting. Melt the chocolate in a small mixing bowl by zapping it in the microwave for 15 seconds at a time and stirring between zaps. (or melt in a double boiler if you prefer). Stir in the powdered sugar, then the yogurt and combine until smooth. Place in the refrigerator until you're ready to frost.
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6
Wait for the cupcakes to cool completely before removing from pans and frosting them. You may serve them right away or wait up to 3 days (if you're waiting, though, don't frost them until right before serving).
