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1
Preheat the oven to 350 degrees F. Line 12 to 18 muffin pans with cupcake liners.
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2
Frosting: Put the chocolate chips and shortening in a medium microwavable bowl.
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3
Microwave on high, stirring halfway between cooking time, until the chocolate is melted, about 40 to 50 seconds.
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4
Stir until smooth.
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5
With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute.
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6
Beat in the melted chocolate, orange juice, vanilla, and salt until blended.
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7
With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, about 2 to 3 minutes.
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8
Cover with plastic wrap and set aside.
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9
Cupcakes: Whisk together the flour, baking powder, and salt in a medium bowl.
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10
With an electric mixer on high speed, beat the butter, sugar, vanilla, and salt in a large bowl until light and fluffy.
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11
Add the egg and egg yolks, 1 at time, beating well after each addition.
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12
With the mixer on medium speed, beat in the sour cream, zest, and juice until blended.
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13
Add the flour mixture on low speed, and beat until just blended.
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14
Fill each muffin cup 2/3 full with the batter.
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15
Bake until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
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16
Let cool in the pan on a rack for 10 minutes.
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17
Remove the cupcakes from the pan and let cool completely on a rack.
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18
With a small metal spatula, spread the frosting over the tops of the cooled cupcakes; use assorted fruit and candies to decorate the cupcakes.
