In a large bowl, combine cake mix, orange juice, orange zest, vegetable oil, eggs, and instant coffee. Beat with electric mixer on medium for two minutes.
Scoop mixture into lined cupcake tins and bake for 19 minutes.
Remove cupcakes from oven and let cool.
In a medium saucepan, bring 1 cup of water to boil.
Place a glass bowl into the saucepan of boiling water, and add white chocolate to the glass bowl. Continuously stir the chocolate with a spatula until melted. (Have a cookie sheet lined with parchment paper ready for the next step.).
Remove glass bowl and quickly spread the melted chocolate onto parchment paper to form a thin layer (about 1/4 thick).
Sprinkle confections, sprinkles, or candy onto chocolate while still hot. Then, let cool.
With a cookie cutter, carefully cut out shapes.
Frost cupcakes as desired, and then top with the chocolate bark.