Chocolate-Orange Cupcakes with Pistachio Buttercream

Name: Chocolate-Orange Cupcakes with Pistachio Buttercream
Total time: 70
Yield: 12
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

Recipe by Pietime from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

12 servings

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1 teaspoon shortening, or as needed
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1 teaspoon all-purpose flour, or as needed
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1 ½ cups all-purpose flour, sifted
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1 cup white sugar
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3 tablespoons cocoa powder
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1 teaspoon baking soda
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¼ teaspoon salt
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1 cup cold water
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⅓ cup olive oil

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2 tablespoons orange juice
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½ teaspoon vanilla extract
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1 tablespoon grated orange zest
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½ cup unsalted butter
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⅔ cup confectioners' sugar, sifted
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2 tablespoons instant pistachio pudding mix
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2 tablespoons cold water
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1 ounce dark chocolate, grated

Instructions

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.