food

Chocolate Pistachio Cupcakes

Devils food cake with pistachio buttercream and a drizzle of dark choc and crushed pistachios

food

Chocolate Pistachio Cupcakes

Devils food cake with pistachio buttercream and a drizzle of dark choc and crushed pistachios

Ingredients

  • 100 grams cocoa powder
  • 350 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 450 grams caster sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract (optional)
  • 350 grams unsalted butter, softened
  • 350 milliliters milk
  • 250 grams natural (unsalted) pistachios
  • 200 grams melted dark
  • 1 Batch Fluffy Vanilla Buttercream frosting

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  4. Add the softened butter and let it mix until it resembles a fine sand like texture.
  5. Next, add milk and eggs in a jug and whisk well.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.
  10. While your cupcakes are baking and cooling use a food processor to process the pistachios into small chunks. Stop the processor, take half out, place into a bowl and set aside.
  11. Continue blending the rest and get it as fine as you can without turning it into a paste. If you don't have a food processor, you may chop the nuts up by hand using a large kitchen knife to get them as fine as you can.
  12. Add the fine nut mixture to your buttercream frosting and mix until well combined.
  13. To finish off these cupcakes, fit the end of your piping bag with a round tip and frost your cupcakes in a swirl.
  14. Drizzle with melted chocolate and sprinkle pistachios on top.