Chocolate-Orange Cupcakes with Pistachio Buttercream Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Chocolate-Orange Cupcakes with Pistachio Buttercream

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 1 hr 10 mins
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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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