| • | Preheat the oven to 350 degree Fahrenheit. Line the muffin cups with paper liners.
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| • | Sift together cake flour, baking soda, baking powder, salt and cocoa powder, set aside.
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| • | Beat the eggs, sugar and oil until the sugar is well blended. Now beat in orange juice, vanilla extract and orange zest until well combined.
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| • | Gradually beat in the dry ingredients until the batter is evenly mixed.
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| • | Fill the muffin cups 3/4 full with batter.
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| • | Bake for 20-25 minutes or until a toothpick inserted at center comes out clean.
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| • | Transfer the cupcakes to wire racks and cool completely.
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| • | Now beat butter in a blender on high speed until soft.
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| • | Add cocoa powder and half the sugar and beat until blended well.
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| • | Now add the remaining sugar along with 1 tbsp of cream and beat until well blended.
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| • | Add the remaining cream and beat on high for 3-4 minutes.
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| • | Frost the cupcakes with the butter cream.
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| • | Decorate with an edible flower or a piece of fresh orange and serve. |
