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For the cupcakes:
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Preheat the oven to 350 F, and line a 12-count cupcake tray with cupcake liners. Set aside.
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In a large bowl, use your fingers to mix the orange zest into the sugar. Whisk in the flour salt, and baking soda. Set aside.
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In a medium bowl, whisk together the freshly-squeezed orange juice, oil, vanilla and milk.
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Slowly add the liquid ingredients into the dry ingredients, whisking until combined.
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Divide the batter (which will be liquidy) evenly among the lined cupcake tins, filling each about 3/4 full.
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Bake at 350 F, rotating halfway, for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
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Remove from the oven and let them cool before frosting.
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For the frosting:
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In the bowl of your stand mixer, beat the butter until light, about 1 minute. Add the cooled melted chocolate, and beat for 30 seconds.
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Add the cocoa powder, and beat on low for 30 seconds, then on medium for 30 seconds. Beat in the vanilla and milk.
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Add in the powdered sugar, 1/2 cup at a time, beating at low-medium speed for 15-20 seconds after each addition. Beat the frosting for 1 additional minute.
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Frost the cupcakes, and enjoy!
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Note: To make the vegan version of these cupcakes, just use soy milk and Earth Balance spread in place of the milk and butter in the recipe!
