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Chocolate and pistachio cupcakes
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 424
  • Fat about 29g
  • Carbohydrates about 34g
  • Protein about 6g
This is needed
This is needed for 12 piece
Cake batter
  • 150 g sugar
  • 125 g butter, soft
  • 2 eggs
  • 2 pinches salt
  • 60 g dark chocolate
  • 180 g white flour
  • 1 tsp baking powder
  • 1.25 dl milk
Pistachio frosting
  • 125 g butter
  • 80 g icing sugar
  • 50 g pistachios
  • 200 g double cream cheese (e.g. Philadelphia)
  • 2 tbsp chocolate shavings
  • Bowl, Cooking spoon, Knife, Mixer, Muffin tin, Oven mitts, Rubber spatula, Tablespoon, Cutting board, Muffin paper cases, Cooling rack
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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 using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Roughly chop the chocolate, mix with the flour and baking powder, mix into the cake batter.
Place the paper cases in the muffin tin. Spoon the mixture into the prepared tin.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool for approx. 10 mins., remove the cupcakes from the tin, leave to cool completely on a rack.
Pistachio frosting
Cut the butter into pieces, place in a bowl. Add the icing sugar. Using the whisk on a mixer, beat for approx. 2 mins. until light and creamy. Roughly chop the pistachios. Stir in the cream cheese and pistachios. Spoon the frosting on to the cupcakes. Top with chocolate shavings.