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Chocolate Pistachio Cupcakes

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Soft, moist cupcakes infused with rich chocolate and topped with creamy pistachio frosting, drizzled with chocolate ganache.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon white vinegar
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup pistachio paste
  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup crushed pistachios for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Whisk together the vegetable oil, vanilla extract, milk, and white vinegar in another bowl.
  4. Combine the wet and dry ingredients, stirring gently until just mixed.
  5. Fill each cupcake liner about 2/3 full with batter.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. For the frosting, beat the softened butter and powdered sugar together until fluffy, then mix in the pistachio paste.
  8. In a small saucepan over medium heat, warm the heavy cream until just bubbling.
  9. Pour the warm cream over the chopped chocolate and stir until smooth.
  10. Once the cupcakes are completely cooled, frost them, drizzle with the chocolate ganache, and sprinkle with crushed pistachios.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them without frosting for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/chocolate-pistachio-cupcakes/

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