Choco-Pistachio Cupcakes
Brenda Esquivel
This is an easy and delicious recipe to prepare some tasty choco-pistachio cupcakes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 150 grams flour
  • 150 grams sugar
  • 75 grams butter
  • 75 grams bittersweet chocolate
  • 75 grams pistachios
  • 1/2 teaspoons dry yeast
  • 3 eggs
Preparation
35 mins
0 mins
Low
  • Preheat the oven to 150º, grease the molds (if they are not paper), and chop the pistachios coarsely.
  • Chop the chocolates and melt them in a double boiler or microwave, add the butter and mix.
  • Pour the eggs into a deep bowl along with the sugar and beat until they double in volume.
  • Incorporate the flour, baking powder, chocolate with butter, and half of the pistachios and gently mix.
  • Pour the batter into the molds only up to halfway and sprinkle with the remaining pistachios.
  • Bake at 150º for 25 minutes. Once baked, let them rest for 5 minutes in the molds, then unmold and let cool.
  • Once cooled, decorate with frosting and toppings of your choice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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