Preheat the oven to 350 degrees and prepare your baking tin with the cupcake wrappers. 

In a medium sized bowl, add the flour, baking soda, salt, baking powder, and orange zest. Lightly stir and set aside. 

In a liquid measuring cup, combine the hot water and cocoa. Whisk together until all the cocoa has dissolved in the water and set aside.

In a medium sized mixing bowl, cream together the shortening and sugar until it is light and fluffy. Add the eggs and vanilla and beat again. Alternate adding the flour mixture and the cocoa, scraping down the sides as needed. Mix just until all the ingredients are incorporated. Do not overmix or your cupcakes will be less tender. 

Fill each cup 2/3 full and bake at 350 degrees for 20- 25 minutes or until the cakes spring back when touched. Remove to a wire rack and cool completely. 

Combine the softened butter and melted chocolate. Beat in the confectioners sugar. Then add the vanilla extract, orange extract and cream. Beat until it is a spreadable consistency. You may need a little more or less cream depending on your preferences. 

Pipe or spread the frosting on the cooled cupcakes.