Chocolate Pistachio Cupcakes
Chocolate Pistachio Cupcakes requires approximately 45 minutes from start to finish. One serving contains 278 calories, 3g of protein, and 13g of fat. This recipe serves 24 and costs 50 cents per serving. Head to the store and pick up oil, powdered sugar, sour cream, and a few other things to make it today. Plenty of people made this recipe, and 21116 would say it hit the spot. It is brought to you by Your Cup of Cake. This recipe is typical of American cuisine. With a spoonacular score of 22%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Pistachio Cupcakes, Pistachio Cupcakes, and Pistachio Cupcakes.
Servings: 24
Ingredients:
1/2 teaspoon almond extract
3/4 cup butter, softened
1 cup buttermilk
4 oz cream cheese, softened
4 eggs
1 (3.4 oz) box pistachio instant pudding
1/4 cup oil
3-4 cups powdered sugar
3/4 cup sour cream
3/4 cup unsweetened cocoa
2 teaspoons vanilla extract
1 box White or Yellow cake mix
Equipment:
muffin liners
oven
frying pan
bowl
whisk
knife
Cooking instruction summary:
1. Preheat oven to 350 degrees and line pan with cupcake liners.2. Sift your cake mix into a small bowl to remove any lumps. Add pudding mix and stir.3. In a separate bowl, gently whisk eggs, buttermilk, oil almond extract and sour cream. 4. Add your cake mix/pudding and stir until well combined.5. Fill liners 1/2 full (these rise a lot) and bake for 16-20 minutes, or until an inserted knife comes out clean. 6. Buttercream: Beat butter and cream cheese for 3 minutes. Scrape the bowl as needed. Add vanilla extract and cocoa powder. Slowly add powdered sugar until you reach your desired consistency. If you want it to be more chocolatey, add more cocoa. If the buttercream becomes too stiff, add 1 tablespoon milk. 7. Pipe buttercream onto cooled cupcakes and top with pistachios.
Step by step:
1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift your cake mix into a small bowl to remove any lumps.
3. Add pudding mix and stir.
4. In a separate bowl, gently whisk eggs, buttermilk, oil almond extract and sour cream.
5. Add your cake mix/pudding and stir until well combined.
6. Fill liners 1/2 full (these rise a lot) and bake for 16-20 minutes, or until an inserted knife comes out clean.
7. Buttercream: Beat butter and cream cheese for 3 minutes. Scrape the bowl as needed.
8. Add vanilla extract and cocoa powder. Slowly add powdered sugar until you reach your desired consistency. If you want it to be more chocolatey, add more cocoa. If the buttercream becomes too stiff, add 1 tablespoon milk.
9. Pipe buttercream onto cooled cupcakes and top with pistachios.
Nutrition Information:
covered percent of daily need
