For the Chocolate Orange Cupcakes:

1. Add the milk and ¼ of the Ibarra Hot Chocolate Tablet to a saucepot. Heat it over medium whisking constantly until the mixture comes to a boil and the tablet has completely dissolved. Remove it from the heat and set it aside to cool.
2. Preheat the oven to 350˚F. Spray a 12 serving cupcake pan with cooking spray and line it with cupcake liners. Set it aside.
3. In a bowl, add in the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until the ingredients are evenly combined.
4. In a separate bowl, combine the prepared hot chocolate, vegetable oil, egg, vanilla extract, and orange zest. Mix with a whisk until well combined. Add in the dry ingredients and mix until everything is incorporated.
5. Fill the cupcake liners up halfway with the batter. Bake them in the oven for 18-22 minutes until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

For the Chocolate Orange Frosting:

1. Add the butter to a bowl and beat until light and fluffy. Mix in the orange extract and orange zest. Then slowly mix in half of the powdered sugar. Pour in the heavy cream and then add in the remaining powdered sugar. Mix until the powdered sugar has been incorporated. Add in the dark cocoa powder and melted chocolate. Beat until combined and fluffy.
2. Transfer the frosting to a piping bag fitted with a large star tip. Pipe a swirl of frosting onto the cooled cupcakes. Top with chocolate shavings and orange zest. Then add a slice of orange on top. Enjoy!