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 caloriescarbohydrate: 40.4 gcholesterol: 20.5 mgfat: 15.2 gfiber: 1.1 gprotein: 2.1 gsaturatedFat: 6 gservingSize: -sodium: 189.6 mgsugar: 26.6 gtransFat: : -unsaturatedFat: : -
Directions Chocolate-Orange Cupcakes with Pistachio Buttercream
Directions
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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.