Step 1 Preheat oven to 160°C. Line 12 x 1/3-cup muffin-pan cups with paper cupcake cases.
Step 2 Place table spread, caster sugar, orange zest and vanilla extract in a large bowl; beat with an electric mixer until pale and creamy. Add eggs one at a time, beating well between additions.
Step 3 Sift together flour and baking powder into a medium bowl. Add almond meal. Mix cocoa powder with 1/4 cup boiling water in a small bowl, stirring until smooth; stir in orange juice. Add flour mixture and cocoa mixture alternately to egg mixture, stirring until batter is smooth and well combined.
Step 4 Divide batter among muffin-pan cups; bake for 15–18 minutes, or until cupcakes are just firm to the touch. Remove muffin pan from oven and leave to cool slightly. Turn cupcakes out onto a wire rack and leave to cool.
Step 5 Meanwhile, make icing: Place all ingredients in a medium bowl and mix until smooth. Spread cupcakes with a little of the icing and serve.