When people flip through the pages of my cookbook, they comment on the photos, the creative recipes and the work that must have gone into it. But when I flip through it, I don’t see recipes. I see all the stories behind every single photo. I remember painting backdrops, running around the house trying to find the best lighting, hunting for props in the neighbors’ closets, and my sweet mother running out to buy a churro from Costco so that I could use it to top my churro cupcakes. But when it came to the holiday section, I really had to get creative. St. Patrick’s Day cupcake…. in the middle of July there wasn’t much Patties decor on the shelves. So I did what any 10 year old at heart would do…I glued an extra leaf to a clover and called it a 4 leaf clover.
This cupcake is from my newly published cookbook! If you like this recipe… you should just get the book. A shameless plug for myself, I know. 🙂 [end-story]
Chocolate Pistachio Cupcakes
Chocolate Pistachio Cake:
- Devil's Food Cake Mix or chocolate
- 1 3.4 oz. box pistachio pudding mix
- 4 eggs
- 1/3 C. oil
- 3/4 C. buttermilk
- 1/2 C. sour cream
- 1 tsp. almond extract
- 1 C. butter softened
- 3/4 C. unsweetened cocoa powder
- 2 tsp. vanilla extract
- 1 Tbsp. milk
- 3-4 C. powdered sugar
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix and pudding mix into a small bowl and set aside.
3. In a large bowl combine eggs, oil, buttermilk, sour cream and almond extract.
4. Add cake and pudding mix and stir until smooth.
5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
6. Chocolate Frosting: Beat butter for 2 minutes. Add cocoa powder and vanilla extract and milk. Slowly add in powdered sugar until you reach your desired consistency and add more milk if needed.
7. Pipe onto cooled cupcakes and top with crushed pistachios.