1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs and adding orange extract, orange peel and food color. Divide batter evenly among muffin cups.
2Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling rack. Cool completely.
3Place chocolate chips in medium heatproof bowl. In 2-cup microwavable measuring cup, microwave whipping cream on High about 1 minute or until hot. Pour over chocolate chips. Let stand 2 minutes; stir until smooth. Let stand 8 to 10 minutes until slightly thickened.
4Place waxed paper under cooling racks. Spoon chocolate glaze over cakes, allowing glaze to drip down sides. Decorate with candy sprinkles. Let stand 2 hours or until set.