Chocolate-Orange Cupcakes with Pistachio Buttercream Recipe

Recipesfull introduces to you: Halloween Recipes. (Chocolate-Orange Cupcakes with Pistachio Buttercream Recipe). 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.

Brief

Prep 20 mins

Cook: 20 mins

Additional: 30 mins

Total: 1hr10 mins

Servings: 12

Yield: 1 dozen cupcakes

Chocolate-Orange Cupcakes with Pistachio Buttercream Recipe

Ingredients

1 teaspoon shortening

or as needed

1 teaspoon all-purpose flour

or as needed

1 ½ cups all-purpose flour

sifted

1 cup white sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup cold water

⅓ cup olive oil

2 tablespoons orange juice

½ teaspoon vanilla extract

1 tablespoon grated orange zest

½ cup unsalted butter

⅔ cup confectioners' sugar

sifted

2 tablespoons instant pistachio pudding mix

2 tablespoons cold water

1 ounce dark chocolate

grated

Meringue Bones

Holidays and Events

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Chocolate-Orange Cupcakes with Pistachio Buttercream Recipe

Servings Per Recipe:12

Calories: 300.6

% Daily Value *

Protein: 2.1g 4%

Carbohydrates: 40.4g 13%

Dietary Fiber: 1.1g 4%

Sugars: 26.6g

Fat: 15.2g 23%

Saturated Fat: 6g 30%

Cholesterol: 20.5mg 7%

Vitamin A Iu: 243.6IU 5%

Niacin Equivalents: 1.4mg 11%

Vitamin C: 2mg 3%

Folate: 30.6mcg 8%

Calcium: 8.5mg 1%

Iron: 1mg 5%

Magnesium: 11.1mg 4%

Potassium: 47.1mg 1%

Sodium: 189.6mg 8%

Thiamin: 0.1mg 13%

Calories From Fat: 136.9

*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.