Chocolate-Orange Cupcakes with Pistachio Buttercream

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. 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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine 1 1/2 cups flour, white sugar, cocoa powder, baking soda, and salt in the bowl of a stand mixer.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour batter into prepared muffin cups, 2/3-full.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Ice the cooled cupcakes; garnish with grated chocolate.'}

📊 Nutrition Facts

Per serving (12 servings total)