Pistachio Chocolate Cupcakes
Moist. Creamy. Decadent. My Pistachio Chocolate Cupcakes are made from my stress-free chocolate cupcakes and topped high with creamy pistachio frosting! They can be filled with toasted Kataifi (shredded Phyllo pastry) and pistachio cream if you're looking for an extra crunchy surprise!
Equipment
- large bowl
Ingredients
Chocolate Cupcakes
- 1 cup Flour All-purpose
- 1 cup Sugar Granulated
- 1/3 cup Cocoa Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder
- 1 Egg
- 1/2 cup MIlk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla
- 1/2 cup Hot Water Boiled
Pistachio Frosting
- 3/4 cup Unsalted Butter
- 1/2 cup Pistachio Spread/Cream such as Pisti pistachio cream
- 2 cup Powdered Sugar
- 3 tbsp Heavy Cream (m.f. 35%)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
(optional) Pistachio Filling
- 1/3 cup Pistachio Spread/Cream such as Pisti pistachio cream
- 1/4 cup Toasted Kataifi (shredded Phyllo) fresh or frozen, then toasted with butter (see notes for detailed instructions)
Instructions
Chocolate Cupcakes
- Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.
- In large mixing bowl, combine flour, sugar, cocoa powder, espresso powder, salt, baking soda and baking powder. Whisk this flour mixture to combine.
- To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.
- Add boiling water to the mixture. (slowly)
- Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.
- Fill each cupcake liner approximately 3/4 full with batter. Divide any remaining batter into the 12 cupcake liners, making sure all have roughly the same amount of batter.
- Bake cupcakes for ~25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
Pistachio Frosting
- Beat softened butter. Add pistachio spread and continue to mix until smooth, and creamy.
- Add powdered sugar and continue to mix on low speed. Increase speed to medium-high until creamy consistency once again achieved.
- Scrape down bowl. Add 3 tbsp of heavy cream, vanilla, and salt. Beat for 2-3 minutes until frosting is fluffy. Set aside.
(optional) Pistachio Crunch Filling
- Toast Kataifi (shredded phillo) in a pan with butter or oil, until it becomes golden brown and crispy. Allow to cool completely. See notes below for full instructions!
- Mix together pistachio spread and toasted Kataifi. Set aside.
Assembly
- If filling your cupcakes, cut out circles of cupcake from each of your cupcakes. Add a teaspoon of pistachio cream to each cupcake. Add back the tops of each cupcake, over top of the pistachio cream filling.
- Place pistachio frosting into a piping bag with your desired tip. Pipe frosting over each cupcake (note: I like to pipe these cupcakes with a star tip and to create either classic frosting mounds or rose like piping that starts in the centre and moves outwards)
- Decorate with pieces of crushed pistachios, chocolate, or Kataifi, as desired.
- Serve and enjoy!
Video
Notes
Sofia's Tips:
- All-purpose flour works very well for these cupcakes!
- You can use any vegetable oil you have at home
- This cake batter will be very thin - go slow while mixing to ensure that you are able to get an even batter without the huge mess!
- **How to prepare your Crispy Kataifi (shredded Phyllo): In a medium pan, melt your butter and add Kataifi shredded dough. Fry until all pastry has crisped and is golden brown, approximately 5-10 min (note: you can add an additional 1 tbsp of coconut oil/butter, if needed, to help browning during the frying process).
- Want to make a filling but can't find Kataifi? Anything crunchy can work for the pistachio filling - you can try crushed pistachios, chocolate pieces, or rice cereal!
Tried this recipe?Let us know how it was!