Chocolate-Orange Cupcakes with Pistachio Buttercream
Ingredients1 h 10 m servings 301
- 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 40.4 2.1 20 190 Full nutrition
ReviewsRead all reviews 5
Made this for my husband's birthday celebration - loved by all! And I'm NOT a baker. Followed recipe exactly - so flavorful, moist, not overly sweet: perfection! Can't wait to make again - wo...
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...
Wow is all I can say. I followed the recipe exactly and didn't change anything. These were some of the best cupcakes I've ever made. They were devoured at coffee hour and I was told this reci...
So delicious! I substituted the 1/3 cup of oil for melted butter, I do in all my baking. I also had to double the frosting recipe.