Chocolate Cupcakes With Pistachio Icing

chocolate cupcakes with pistachio frostingNeed a last-minute St. Patrick's Day dessert that's delicious and offers just a hint of green? Chocolate cupcakes with pistachio icing are perfect. The naturally green color of the nuts looks great sprinkled across any color of icing, but if you want to go all out Irish then you can add even more green to the frosting. 

To make these, I've combined two recipes. For the cupcake portion, I like Martha Stewart's basic chocolate cupcake recipe. On top, this version of  pistachio cream frosting would be hard to beat. Sprinkle chopped pistachios on top, and you've got something to celebrate.

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Chocolate Cupcakes With Pistachio Cream Icing


For Cupcakes:
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely.

For Pistachio Cream Frosting:

  • 2 - 3 oz. packages. of cream cheese softened.
  • 1/2 cup butter
  • 2 teaspoons almond extract
  • 2 cup confectioners sugar
  • 2 packages  instant pistachio pudding (optional)
  • Chopped pistachios to sprinkle on top 
Combine first five ingredients until smooth. 

Spread on cupcakes and sprinkle with chopped pistachios.


Image via imcountingufoz/Flickr

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