Get ready to blow minds with these Chocolate Cupcakes filled with dreamy pistachio cream! Each bite is a delightful surprise that says, “Yeah, I just took cupcakes to a whole new level.” Because why settle for ordinary when you can have extraordinary?
Bake these today and thank us later! :)
INGREDIENTS
Cupcake
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional)
- 1 cup milk of choice
- 1/2 Zeytin Extra Virgin Olive Oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Pistachio Filling
- 1/2 cup
- Peppertux Unsweetened Pistachio Butter + 3 tbsp sugar
- Peppertux Original Pistachio Butter or
- Peppertux Vegan Pistachio Cream
Pistachio Mascarpone Frosting
- 1/2 cups heavy cream, cold
- 1/4 mascarpone cheese, cold
- 1/4 cup
- Peppertux Unsweetened Pistachio Butter + 1/3 cup powdered sugar
- Peppertux Original Pistachio Butter + 1/4 cup powdered sugar or
- Peppertux Vegan Pistachio Cream + 1/4 cup powdered sugar
INSTRUCTIONS
Cupcake + Filling
- Preheat oven to 350 degrees.
- Add flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder to a large bowl. Stir until well combined.
- Add milk, Zeytin Extra Virgin Olive Oil, eggs, vanilla extract to flour mixture and mix together until combined. Make sure you do not over mix.
- Carefully add boiling water to the cake batter, mixing until well combined.
- Distribute cake batter evenly into your muffin tins. Bake for 15-18 minutes, until toothpick inserted in the center of the cupcake comes out clean.
- Remove from the oven and allow to cool for 10 minutes. Remove from the muffin tin and cool for an additional 15 minutes.
- Cut out the center of the muffin using a knife. Pour in a heaping tablespoon (or two!) of Peppertux Pistachio Butter or Pistachio Cream in the cupcake opening. If you can cover the cupcake with the portion you cut out, great, if not, that’s also completely fine.
Pistachio Mascarpone Frosting
- Pour heavy cream, mascarpone and powdered sugar into a bowl. Whisk until fluffy (a few minutes).
- Gently add Peppertux Pistachio Butter or Pistachio Cream and whisk again until fluffy. If you over-beat the frosting simply add a few teaspoons of cold heavy cream and carefully blend together with a spatula.
- Put frosting in a piping bag and top your cupcakes!