Green Dream Pistachio Cupcakes
Green Dream Pistachio Cupcakes! Have you ever tried the nutty flavour of pistachios with chocolate? No? Then you need to try it as a cupcake to truly appreciate how delicious it is!
Pistachio flavoured cupcakes topped with chocolate ganache frosting and a sprinkle of crushed pistachios.

Green Dream Pistachio Cupcakes
Pistachio flavoured cupcakes topped with white chocolate ganache frosting and a sprinkle of crushed pistachios.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups (430 g) plain flour all-purpose
- 1 1/4 cups (265 g) caster sugar superfine
- 3 tsp (3 tsp) baking powder
- 1/2 tsp (1/2 tsp) fine salt
- 1/2 cup (125 g) unsalted butter softened
- 2 large (2 large) eggs
- 1 1/2 cups (375 ml) full-cream milk whole
- 1/2 cup (125 ml) vegetable oil
- 2 tbsp (2 tbsp) Greek yoghurt or sour cream
- 1 tsp (1 tsp) vanilla extract vanilla bean paste
- 1 cup (250 g) pistachios unsalted, very finely chopped or crushed + extra for sprinkling on top of the frosting
- 1 cup (250 ml) Chocolate sauce
Frosting
- 1 batch (1 batch) of my chocolate ganache frosting
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
- Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add crushed pistachios and mix for another 20 seconds.
- Fill each cupcake liner 3/4 of the way (using an ice-cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Core the centre of the cupcake using the end of a piping tip, an apple corer or a knife and fill with chocolate sauce.
- To frost the cupcakes fit the end of a piping tip with a Wilton 1M tip and frost in a swirl. Finish off with a sprinkle of finely crushed pistachios.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 20g
Calories : 247kcal
Carbonhydrates: 20g
Protein: 6g
Fat: 16g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 158mg
Fiber: 2g
Sugar : 1g
Vitamin A: 221IU
Vitamin C: 1mg
Calcium: 63mg
Iron: 2mg
Nutrition Disclosure
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