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Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray.
In a medium bowl, combine cake mix, ingredients called for on box, replacing ½ cup water with Prosecco, and orange zest until well combined. Divide batter among prepared muffin cups.
Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes. Let cool. Remove cakes from cups and transfer to a cutting board. Slice each in half parallel to work surface.
Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.
Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons.
Into a glass, spoon 2 tablespoons pudding. Arrange orange slices around inside of glass, lightly pressing to adhere. Gently place a halved cupcake on top, then cover with 2 tablespoons cream. Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses.
Make Ahead: Each component can be made 3 days ahead. Store separately in airtight containers and refrigerate. Assembled trifles can be made 1 day ahead. Cover with plastic wrap and refrigerate.