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Chocolate-Orange Cupcakes with Pistachio Buttercream
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Decadent chocolate orange cupcakes with pistachio buttercream frosting.
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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with shortening using a paper towel, dust with about 1 teaspoon flour, or use paper liners.
  • In a stand mixer bowl, mix together 1 1/2 cups of flour, white sugar, cocoa powder, baking soda, and salt. Slowly beat in 1 cup of cold water, olive oil, orange juice, and vanilla extract on medium-low speed until just combined, for about 2 minutes. Gently fold in the orange zest. Fill the prepared muffin cups 2/3 full with the batter.
  • Bake the cupcakes in the preheated oven for 20 minutes until a toothpick comes out clean. Then, cool them on a wire rack for 30 minutes.
  • Using an electric mixer on medium speed, beat butter in a bowl until fluffy, about 1 minute. Gradually add confectioners' sugar to the creamy butter and beat until well combined, about 2 minutes. Mix in pudding mix until just combined. Adjust icing consistency by adding water, 1 tablespoon at a time. Ice the cooled cupcakes and top with grated chocolate for garnish.

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