To make cranberry puree, combine cranberries, water, sugar and orange zest and cook on a low flame, stirring often until berries are soft and mixture is thick, 15 minutes.

Cool off and make puree in a food processor, set aside.

For cupcakes, mix flour with cocoa powder, salt and baking powder.

Cream together butter and sugar, add sour cream and eggs one at a time, beat in vanilla and milk.

Gradually add flour mixture and beat into wet ingredients.

Line cupcakes with liners and fill each about 3/4 full.

Bake in a pre-heated oven at 350 degrees for about 18-20 minutes and cool before frosting.

To make sugar cranberries, coat them with honey, line on a parchment paper and chill for 15-20 minutes, then roll each in either sugar or sprinkles, set aside.

To make buttercream, cream together butter and whipped cream cheese, gradually add heavy cream and continue whipping until mixture is very light.

Add vanilla and cranberry puree, beat together.

Gradually beat in powdered sugar until all is combined.

Frost cupcakes as desired and top with sugar cranberries.