Name: Chocolate-Orange Cupcakes with Pistachio Buttercream
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 teaspoon shortening, or as needed; 1 teaspoon all-purpose flour, or as needed; 1.5 cups all-purpose flour, sifted; 1 cup white sugar; 3 tablespoons cocoa powder; 1 teaspoon baking soda; 0.25 teaspoon salt; 1 cup cold water; 0.33333334326744 cup olive oil; 2 tablespoons orange juice; 0.5 teaspoon vanilla extract; 1 tablespoon grated orange zest; 0.5 cup unsalted butter; 0.66666668653488 cup confectioners' sugar, sifted; 2 tablespoons instant pistachio pudding mix; 2 tablespoons cold water; 1 ounce dark chocolate, grated

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

12

Yield:

1 dozen cupcakes

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Ingredients

1 teaspoon shortening, or as needed
1 teaspoon all-purpose flour, or as needed

Cake:

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

Icing:

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.

Nutrition Facts (per serving)

301	Calories
15g	Fat
40g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 301
% Daily Value *
Total Fat 15g	19%
Saturated Fat 6g	30%
Cholesterol 21mg	7%
Sodium 190mg	8%
Total Carbohydrate 40g	15%
Dietary Fiber 1g	4%
Total Sugars 27g
Protein 2g
Vitamin C 2mg	10%
Calcium 9mg	1%
Iron 1mg	6%
Potassium 47mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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

Directions

Nutrition Facts (per serving)