Chocolate-Orange Cupcakes with Pistachio Buttercream

Chocolate-Orange Cupcakes with Pistachio Buttercream

Made  times
Pietime 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 301 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.



Other stories that may interest you