Chocolate-Orange Cupcakes With Pistachio Buttercream Recipe

Name: Chocolate-Orange Cupcakes With Pistachio Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon shortening, or as needed; 1 teaspoon all-purpose flour, or as needed; Cake:; 1 1/2 cups all-purpose flour, sifted; 1 cup white sugar; 3 tablespoons cocoa powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup cold water; 1/3 cup olive oil; 2 tablespoons orange juice; 1/2 teaspoon vanilla extract; 1 tablespoon grated orange zest; Icing:; 1/2 cup unsalted butter; 2/3 cup confectioners' sugar, sifted; 2 tablespoons instant pistachio pudding mix; 2 tablespoons cold water; 1 ounce dark chocolate, grated

Servings: persons

1 teaspoon shortening, or as needed
1 teaspoon all-purpose flour, or as needed
Cake:
1 1/2 cups all-purpose flour, sifted
1 cup white sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water
1/3 cup olive oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
1 tablespoon grated orange zest
Icing:
1/2 cup unsalted butter
2/3 cup confectioners' sugar, sifted
2 tablespoons instant pistachio pudding mix
2 tablespoons cold water
1 ounce dark chocolate, grated

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.

943

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon shortening, or as needed, 1 teaspoon all-purpose flour, or as needed, Cake:, 1 1/2 cups all-purpose flour, sifted, and more.

Yes, Chocolate-Orange Cupcakes With Pistachio Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Orange Cupcakes With Pistachio Buttercream

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