Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Batter
Cream cheese frosting
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), 9 holes filled with muffin cases or greased.
How it's done
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Chocolate
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie.
Batter
Mix the butter, sugar and salt. Add the eggs one at a time and beat using the whisk on a hand mixer, add the chocolate, continue to whisk until the mixture becomes lighter in colour. Combine the pistachios, flour and baking powder and mix in. Spoon the batter into the prepared muffin tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Cream cheese frosting
Cream the butter and icing sugar using the whisk on a hand mixer, stir in the cream cheese and pistachios. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
| Tip: | Finely chop the unsalted, shelled pistachios and sprinkle on top. |
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