Chocolate-Orange Cupcakes with Pistachio Buttercream
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Ingredients1 h 10 m servings 301 cals
Original recipe yields 12 servings (1 dozen cupcakes)
- 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.
Per Serving: 301 calories; 15.2 g fat; 40.4 g carbohydrates; 2.1 g protein; 20 mg cholesterol; 190 mg sodium. Full nutrition
ReviewsRead all reviews 2
Admittedly, I've only done the cake part. My full intention was to do the pistachio frosting but changed plans after my kids said that they wanted other flavors. So my review is for the cake par...