Chocolate-Orange Cupcakes With Pistachio Buttercream

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Recipe Summary Chocolate-Orange Cupcakes With Pistachio Buttercream

Easy, fool-proof cupcakes inspired by the colors of Halloween. I wrote this recipe for a food-writing class! The olive oil in the batter makes them moist, and instant pudding mix gives the buttercream a hint of pistachio.

Ingredients | Chocolate Pie Recipes With Cocoa Powder

1 teaspoon shortening, or as needed

1 teaspoon all-purpose flour, or as needed

1 ½ cups all-purpose flour, sifted

1 cup white sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup cold water

⅓ cup olive oil

2 tablespoons orange juice

½ teaspoon vanilla extract

1 tablespoon grated orange zest

½ cup unsalted butter

⅔ cup confectioners' sugar, sifted

2 tablespoons instant pistachio pudding mix

2 tablespoons cold water

1 ounce dark chocolate, grated

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel and dust with about 1 teaspoon flour or line with paper liners.

Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer. Beat 1 cup cold water, olive oil, orange juice, and vanilla extract into flour mixture on medium-low speed until batter is just combined, about 2 minutes. Fold orange zest into batter. Pour batter into prepared muffin cups, 2/3-full.

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely, about 30 minutes.

Beat butter in a bowl using an electric mixer in medium speed until fluffy, about 1 minute. Slowly pour confectioners' sugar into creamed butter and beat until incorporated, about 2 minutes. Beat pudding mix into butter mixture until just combined. Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.

Info | Chocolate Pie Recipes With Cocoa Powder

prep: 20 mins cook: 20 mins additional: 30 mins total: 1 hr 10 mins Servings: 12 Yield: 1 dozen cupcakes

TAG : Chocolate-Orange Cupcakes With Pistachio Buttercream

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