Chocolate cupcakes

Chocolate cupcakes

Total: 45 min. | Active: 20 min.
Nutritional value / piece: 418 kcal
, Fat: 28 g
, Carbohydrate: 35 g
, Protein: 5 g


12 pieces


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

Cake batter

125 g butter, soft
150 g sugar
2 pinches salt
2 eggs
1 ¼ dl milk
180 g white flour
1 tsp baking powder
60 g dark chocolate, broken into small chunks

Pistachio frosting

125 g butter, cut into pieces
80 g icing sugar
200 g double cream cheese (e.g. Philadelphia)
50 g pistachios, roughly chopped
2 tbsp chocolate shavings
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For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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Cake batter

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour, baking powder, cocoa powder and chocolate chunks, stir into the mixture and transfer to the prepared tin.


For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.

Pistachio frosting

Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 2 mins. until light and fluffy. Stir in the cream cheese and pistachios. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

Sprinkle with the chocolate shavings.

Good to know
Shelf life: Cover the cupcakes and keep in the fridge for approx. 2 days.

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