Chocolate-Orange Cupcakes with Pistachio Buttercream recipe

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Ingredients

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

Nutrition Info

300.6 calories
carbohydrate: 40.4 g
cholesterol: 20.5 mg
fat: 15.2 g
fiber: 1.1 g
protein: 2.1 g
saturatedFat: 6 g
servingSize: -
sodium: 189.6 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

1 dozen cupcakes

Recipe Note

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.

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