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Green cupcakes
45 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 515
  • Fat about 42g
  • Carbohydrates about 26g
  • Protein about 8g
This is needed
This is needed for 9 piece
  • 100 g white chocolate, finely chopped
  • 50 g sugar
  • 125 g butter, soft
  • 2 eggs
  • 1 pinch salt
  • 150 g unsalted, shelled pistachios, finely ground in a food processor
  • 1 tsp baking powder
  • 50 g white flour
Cream cheese frosting
  • 100 g butter, soft
  • 125 g cream cheese (e.g. Philadelphia)
  • 50 g icing sugar
  • 50 g unsalted, shelled pistachios, finely ground in a food processor
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 9 holes filled with muffin cases or greased.
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And that's how it's done
And that's how it's done
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie.
Mix the butter, sugar and salt. Add the eggs one at a time and beat using the whisk on a hand mixer, add the chocolate, continue to whisk until the mixture becomes lighter in colour. Combine the pistachios, flour and baking powder and mix in. Spoon the batter into the prepared muffin tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
Cream cheese frosting
Cream the butter and icing sugar using the whisk on a hand mixer, stir in the cream cheese and pistachios. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.