Chocolate-Orange Cupcakes with Pistachio Buttercream
Easy, fool-proof cupcakes inspired by the colors of Halloween. The olive oil in the batter makes them moist, and instant pudding mix gives the buttercream a hint of pistachio.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 teaspoon | butter, or as needed |
| 1 teaspoon | all-purpose flour, or as needed |
| CAKE: | |
| 1 1/2 cups | all-purpose flour, sifted |
| 1 cup | white sugar |
| 3 tablespoons | cocoa powder |
| 1 teaspoon | baking soda |
| 1/4 teaspoon | salt |
| 1 cup | cold water |
| 1/3 cup | olive oil |
| 2 tablespoons | orange juice |
| 1/2 teaspoon | vanilla extract |
| 1 tablespoon | grated orange zest |
| ICING: | |
| 1/2 cup | unsalted butter |
| 2/3 cup | confectioners' sugar, sifted |
| 1 package | instant pistachio pudding mix |
| 2 tablespoons | cold water |
| 1 ounce | dark chocolate, grated |
Directions:
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.
Source: allrecipes.com
