Chocolate-Orange Cupcakes with Pistachio Buttercream

Name: Chocolate-Orange Cupcakes with Pistachio Buttercream
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking soda; 3 Tbsps cocoa powder; 80 grams confectioners sugar, sifted; 28 grams dark chocolate, grated; 1 teaspoon all-purpose flour, or as needed; 188 grams all-purpose flour, sifted; 2 Tbsps instant pistachio pudding mix; 72 milliliters olive oil; 2 Tbsps orange juice; 1 Tbsp grated orange zest; 0 teaspoons salt; 114 grams unsalted butter; 1 teaspoons vanilla extract; 2 Tbsps cold water; 200 grams white sugar

Chocolate-Orange Cupcakes with Pistachio Buttercream requires around 1 hour and 10 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 297 calories, 2g of protein, and 15g of fat per serving. For 38 cents per serving, you get a dessert that serves 12. This recipe is typical of American cuisine. Head to the store and pick up pistachio pudding mix, orange zest, confectioners' sugar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Chocolate Cupcakes with a Chocolate, Orange and Clove Infused Ganache Filling and a Chinese Spiced Tea Buttercream, Fresh Orange Cupcakes With Orange Buttercream Frosting, and Fresh Citrus Cupcakes With Orange Buttercream.

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.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Muffin Liners

Paper Towels

Oven

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.

Ingredients you will need

Vanilla Extract

Cocoa Powder

Orange Juice

Baking Soda

Orange Zest

Granulated Sugar

Olive Oil

All Purpose Flour

Water

Salt

Equipment you will use

Stand Mixer

Bowl

Pour batter into prepared muffin cups, 2/3-full.

Equipment you will use

Muffin Liners

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Transfer cupcakes to a wire rack to cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

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.

Ingredients you will need

Powdered Sugar

Pudding Mix

Butter

Equipment you will use

Hand Mixer

Bowl

Add water, 1 tablespoon at a time, until desired consistency of icing is reached. Ice the cooled cupcakes; garnish with grated chocolate.

Ingredients you will need

Chocolate

Cupcakes

Icing

Water

Ice

Equipment

Ingredients

Servings:

1teaspoon

baking soda 3Tbsps

cocoa powder 80grams

confectioners' sugar, sifted 28grams

dark chocolate, grated 1teaspoon

all-purpose flour, or as needed 188grams

all-purpose flour, sifted 2Tbsps

instant pistachio pudding mix 72milliliters

olive oil 2Tbsps

orange juice 1Tbsp

grated orange zest 0teaspoons

salt 114grams

unsalted butter 1teaspoons

vanilla extract 2Tbsps

cold water 200grams

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is Marilyn Merlot Wine. It has 5 out of 5 stars and a bottle costs about 50 dollars.

Marilyn Merlot Wine

The wines color is vibrantly garnet and the complex aromas of blueberries, anise and toasty oak all work in harmony for a wine worthy of its legacy. Moderate alcohol, soft fruit flavors and a lingering finish make this wine a great companion with food of many cuisines.