In a medium saucepan over high heat, bring ½ c. superfine sugar and ½ c. water to a boil, stirring, until sugar is dissolved. Remove from heat, add cranberries, and stir until well coated.

Using a slotted spoon, transfer cranberries to a wire rack set in a baking sheet. Let dry, about 1 hour.

Place remaining ¼ c. superfine sugar in a shallow dish. Toss cranberries, a few at a time, in sugar until coated. Return to rack and let dry completely, about 1 hour.

Make Ahead: Sugared cranberries can be made 3 days ahead. Store in an airtight container and refrigerate.

Arrange rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with liners. In a medium bowl, whisk flour, baking powder, and salt.

In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a handheld mixer), beat granulated sugar, butter, and orange zest on medium-high speed until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add sour cream and vanilla and beat until combined.

With the mixer on low speed, gradually beat in dry ingredients. Fold in dried cranberries. Fill prepared cups about three-quarters full with batter.

Bake cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Transfer cupcakes to a wire rack and let cool.

In the large bowl of stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat butter, cream cheese, and salt on medium-high speed until smooth, about 2 minutes. Slowly beat in melted chocolate. Gradually add confectioners’ sugar and beat until smooth.

Spread frosting onto cupcakes. Garnish with orange zest and sugared cranberries.