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Cupcakes with pistachio topping recipe

14 ratings

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1130kj
270kcal 14%
Fat
17g 25%
Saturates
7g 36%
Sugars
14g 16%
Salt
0.2g 3%

of the reference intake
Carbohydrate 24.1g Protein 5.6g Fibre 1.6g

Method

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, eggs and vanilla extract 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.

See more Baking recipes