Chocolate Cupcakes with Pistachios and Cognac Buttercream Frosting
These Chocolate Cupcakes with Pistachios and Cognac Buttercream Frosting are packed with flavor! Take your chocolate cupcakes to the next level with pistachios and Cognac. Serve during Birthdays and other special occasions.
Servings: 12 people
Calories: 460kcal
Equipment
- 1 Mixer or handheld mixer
- 12 cupcake cases
- 1 Piping bag
- 1 Nozzle
Ingredients
Chocolate Cupcakes
- 1 cup of all-purpose flour
- ¼ cup of Unprocessed cocoa powder
- 1 cup of caster sugar
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- A pinch of salt
- ¾ cup of unsalted butter
- 2 tablespoon milk
- 2 large eggs
Cupcake Decoration
- 1-2 cups of pistachios
- 1 ¼ cup of unsalted butter
- 2 ½ cups of caster sugar
- 3-6 tbsp of Cognac
- 3 tablespoon double cream
Instructions
Chocolate Cupcake Recipe
- Start by preparing the cupcakes. Preheat oven at 160C/320F. Add cupcake cases to a cupcake pan and set it aside for later.
- Prepare dry ingredients: Add all-purpose flour, cocoa powder, baking soda, baking powder and mix until well combined. Set aside for later.
- Prepare wet ingredients: Add unsalted butter to a bowl and whisk for 2 minutes. Then, add the caster sugar and whisk for another 3-5 minutes or until pale yellow.
- Eggs: As you continue to whisk the mixture add one egg. Then whisk for a few minutes or until the egg disappears. Repeat this step for the remaining eggs.
- Cupcake batter: Then, pour the wet ingredients into the dry ingredients, add milk and mix with a large spoon or spatula. Do not overmix the cupcake batter. Make sure there are still a few lumps.
- Scoop about 2-3 tablespoon of cake batter into each cupcake case and bake for 10-15 minutes.
- Once the cupcakes are ready leave them to cool.
Chocolate Cupcake Decoration
- Cognac buttercream: Add unsalted butter to a large bowl and whisk on a low speed for 1 minute.
- Then add half of the icing sugar and whisk on a medium speed for 3 minutes. Add the remaining icing sugar, 3-6 tablespoon of cognac, and 2-3 tbsp of double cream.
- Whisk for 3-5 minutes or until spreadable. Add crushed pistachios to the chocolate cupcakes.
- Add cognac buttercream to a piping bag with a star nozzle. Then add cognac buttercream on top of the pistachios.
- Top cupcakes with more crushed pistachios and serve!
Notes
Top Tips:
- Do not overmix the cupcake batter as this will result in a tough and chewy cake.
- Make sure that all of the ingredients are at room temperature before baking and making the buttercream
- All cupcakes to cool completely before you decorate the cupcakes. If you decorate the cupcakes when they are still warm the buttercream will melt!
- For an alcohol-free recipe skip the cognac.
Nutrition
Serving: 111g | Calories: 460kcal | Carbohydrates: 44.1g | Protein: 7.81g | Fat: 28.69g | Saturated Fat: 12.922g | Polyunsaturated Fat: 3.707g | Monounsaturated Fat: 10.55g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 79mg | Potassium: 309mg | Fiber: 3.1g | Sugar: 30.37g | Vitamin A: 694IU | Vitamin C: 1.1mg | Calcium: 59mg | Iron: 2.07mg