Cupcakes with pistachio topping recipe
Pistachios are having a moment - and it's not hard to see why! These vibrant, creamy nuts add an earthiness to this luxurious chocolate cupcakes recipe. Use treacle and syrup in the sponge for extra depth and sweetness then scatter with pistachios and a drizzle of melted white chocolate to top these beautiful treats.
See method- Makes 12 cupcakes
- 20 mins to prepare and 40 mins to cook
- 270 calories / serving
- Freezable
Ingredients
For the cupcakes
- 110g unsalted butter, softened
- 75g caster sugar
- 1tbsp black treacle
- 1tbsp Golden Syrup
- 125g self-raising flour, sifted
- 2 large eggs
- 1tsp vanilla extract
- 50g unsalted pistachios, finely chopped
- 100g unsalted pistachios, finely chopped
- 100g white chocolate, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1130kJ 270.0kcal
- Fat
- 17g
- Saturates
- 7g
- Salt
- 0.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 24.1gProtein 5.6gFibre 1.6g
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- Pre-heat the oven to 180°C. Line a 12 hole cupcake tin with cupcake cases.
- Place the butter, sugar, self-raising flour, black treacle, golden syrup,eggsandvanillaextract in a large mixing bowl. Whisk together using an electric hand-held whisk until smooth; usually 1-2 minutes. Fold in 50g of the finely chopped pistachios.
- Spoon into the cupcake cases and bake for 18-22 minutes until risen and springy to the touch. Remove and allow to cool on wire racks. Once the cupcakes are cool, decorate the tops with a tablespoon of finely chopped pistachios.
- Place the white chocolate in a heatproof bowl and microwave in 10 second intervals, stirring in between checking, until you have smooth, melted white chocolate. Use a spoon to drizzle the white chocolate across the tops of the pistachios on the top of the cupcakes.
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