Archive for the ‘pistachio’ Category

Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting

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 These were scrumptious creations that came out of my “spring cleaning” and organizing of my pantry.  They are leftovers cupcakes- lol.  I had about 3/4 cups of chocolate chips left in a bag, a box of white cake mix, a box of instant pistachio pudding, and some left over whipped cream frosting from the chocolate rolo cupcakes from my previous post.  I had another box of instant pistachio pudding, a cup of milk and a carton of heavy whipping cream but they were whipped together into the most decadent and delightful dessert a few nights ago.  So, the ingredients for these cupcakes were remnants of other delicious batches of awesomeness. That being said they held their own and didn’t last long in the house. 🙂

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Pistachio Chocolate Chip Cupcakes with Pistachio Whipped Cream Frosting

(yields about 20 cupcakes)

1 box instant pistachio pudding

1 box white cake mix

2 cups of milk (or the amount of milk on the back of the pistachio pudding box)

3/4 cup chocolate chips

1/4 cup oil (or the amount of oil on the back of the cake box)

2 large eggs (or the amount of eggs on the back of the cake box)

Preheat oven to 350 degrees.  Line your muffin tin with paper liners.  Put pistachio pudding and milk in a bowl.  Using a mixer or using a hand mixer blend together the ingredients for 1-2 minutes.  Set the pudding aside and let it thicken – the box said to wait at least 5 minutes.

In a separate bowl, add cake mix, oil, eggs, chocolate chips and half of the pudding mixture.  Mix together until the batter is creamy and smooth.   Fill the liners 2/3 full with the batter.  Bake until the middle of the cupcake comes out clean when poked with a toothpick.

For the frosting:

whipped cream frosting (see the recipe at the bottom of the page)

1 tsp corn starch (if needed)

2nd half of the pistachio pudding

Gently, fold in the the second half of the pistachio pudding into the whipped cream frosting.  Do not over stir.  If  the whipped cream thins out, fold in the corn starch and let sit for a few minutes to thicken.  Pick your tip – I used a Wilton 1M.  Put the frosting into a piping bag and pipe onto cooled cupcakes.

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