for 12 pieces

Cake batter

125 g	butter, soft
150 g	sugar
2 pinch	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

How it's done

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.

Bake

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.

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