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Chocolate cupcakes
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 418
  • Fat about 28g
  • Carbohydrates about 35g
  • Protein about 5g
This is needed
This is needed for 12 piece
Cake batter
  • 125 g butter, soft
  • 150 g sugar
  • 2 eggs
  • 1.25 dl milk
  • 1 tsp baking powder
  • 2 pinches salt
  • 180 g white flour
  • 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
Tools
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased
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And that's how it's done
And that's 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.