Chocolate & Pistachio Cupcake Recipe
Easter has arrived and what better way to spend it than eating chocolate cake with family.
These little chocolate & pistachio cupcakes won’t disappoint. I have used a pistachio essence in the frosting to give a real pistachio flavour rather than just a green vanilla butter icing. Some recipes will tell you to use a pistachio pudding mix to give you the flavour, It’s entirely up to you however I prefer a real homemade butter icing for my cupcakes. I bought this essence from Amazon and it works really well.
The key to really lovely cupcakes is to make the cake batter really light and they should be served chilled as lets face it, its all about the buttercream with these little gems & no one wants a warm buttercream! I ordinarily use cacao powder in my chocolate cupcakes but as it’s Easter I have used real melted chocolate in these & they are yummy!
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Chocolate & Pistachio Cupcakes
(Makes 24 mini cupcakes) Preheat oven to 170′ fan assisted
115gm green & blacks dark chocolate
85gm baking fat – room temperature
175gm soft brown sugar
2 large free range eggs – room temperature
185gm plain flour – sifted
3/4 tsp baking powder
3/4 tsp bicarb of soda
250ml full fat milk
1 tsp Madagascan vanilla essence
250gm unsalted butter
500gm icing sugar
1 tbsp full fat milk
1 tsp pistachio essence
1 tsp green food colouring
Pistachio slivers to decorate
Line a cupcake tray with paper cupcake cases.
Melt the chocolate in the microwave for 30 seconds stir and blast for another 30 seconds. Be careful not to burn it. Leave to cool.
In a mixing bowl cream the butter & sugar until pale and smooth.
In a separate bowl whisk the eggs until thick and creamy. Add the melted chocolate to the eggs and mix gently.
Add the egg mixture to the butter and sugar and beat well.
Combine the flour, bicarb of soda and baking powder in a bowl. Add the milk to a milk jug with the vanilla.
Pour half of the milk & flour into the chocolate mixture and mix well until combined. Repeat with the remaining flour & milk. Do not beat as you will remove all the air from the mixture if you do and you will end up with little chocolate pancakes instead of cupcakes!
Carefully spoon the mixture into the cupcake cases. This is a very liquid batter so you can pour in if you prefer. Fill to two thirds full.
If making mini cupcakes like I have in my picture, bake for 15 minutes until a skewer inserted comes out clean. Or if making large cupcakes bake for 20-25 minutes.
Remove from oven and leave to cool whilst you make the frosting.
To make the frosting, add all the ingredients to a large food processor and blitz. Pipe onto cooled cupcakes, decorate with pistachio slivers and set in the fridge for an hour before eating. Nooshe jaan!