Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Remove 6 teaspoons zest from oranges. Squeeze juice from oranges; add enough water to juice to equal 1 cup total liquid.
Beat cream cheese and sugar on medium. Beat in one of the eggs; stir in 1 tablespoon of the orange zest.
In a large mixing bowl combine cake mix, oil, orange juice mixture, and the remaining three eggs. Beat on low for 30 seconds. Scrape bowl; beat on medium for 2 minutes more. Spoon batter into prepared muffin cups, filling each about three-fourths full. Drop a slightly rounded teaspoon of the cream cheese mixture into each batter-filled muffin cup.
Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool cupcakes in pans for 10 minutes. Remove cupcakes from pans; cool on wire racks.
Spread Butter Cream Frosting onto tops of cupcakes. If desired, dip orange candy wedges into melted chocolate; let stand on waxed paper until chocolate is set. Top each cupcake with a chocolate-dipped orange candy.
Butter Cream Frosting
In a medium mixing bowl beat butter on medium until smooth. Add 1 cup of the powdered sugar, beating well. Beat in the 1 Tbsp. half-and-half and the remaining orange zest from cupcakes. Beat in the remaining powdered sugar. If necessary, beat in enough additional half-and-half to make frosting spreading consistency.