Preheat oven to 350 degrees.

|| Orange Spice Cupcakes || In a standing mixer with a paddle attachment, whip room temperature butter together with zest of oranges, all spice, cardamom, nutmeg, and vanilla bean seeds for one minute. Whip with sugar until pale. Add in eggs one at a time, scrape down the sides and mix until incorporated. Add in flour, baking powder, salt and turn on mixer on low while pouring in the buttermilk. Scrape down the sides and continue to mix for another 1 minute. Fill pre-lined cupcake pans half full and bake on the center rack of your oven for 18-20 minutes. 

|| Italian Meringue Buttercream || In a small saucepan on medium to high heat, add 1 1/4 cup of sugar and 1/2 cup of room temperature water.

Separate egg whites into an electric standing mixer with a whisk attachment, and whip on medium speed until foamy. Add a generous pinch of cream of tartar and whip on high until the egg whites form stiff peaks. Turn off the mixer.

Once the mixture on the stove is boiling, set a candy thermometer in the saucepan and wait for the syrup to reach 245 degrees. As soon as it registers that temperature turn your mixer on high and slowly pour hot sugar into the egg whites. This process will cook your egg whites.

Whip for about a half hour or until the meringue is cool. Add in cocoa powder. Add in butter 2 tablespoons at a time with the mixer on high. Continue to beat for another 8-10 minutes. 

|| Orange Curd ||

Place the juice of the oranges, egg yolks, and sugar in a small saucepan over medium-high heat and whisk until thickened. Remove from the heat, and add in the butter and whisk until completely melted. Place in the fridge until cooled. 

Frost cupcakes and drizzle curd on top. Add zest ribbons and chocolate sprinkles if desired. Keep in fridge up to two days and serve at room temperature.