Sunday, October 3, 2010

chocolate pistachio cupcakes

Amazing! Crispy early autumn morning, cup of coffee in front of your house, lazy thinking about all nice things you can do on Sunday. I made 12 moist but not too heavy chocolate cupcakes topped with melted milk chocolate. Salted pistachio nuts on top sharpened up the taste. Smell of autumn leaves, bright sunshine, let's go for a walk.

to make 12 big cupcakes you will need:

     2  eggs
  0.75  cup brown sugar
     1  cup self-raising flour
   2/3  cup of milk
   1/3  cup of oil
     2  headed tbsp of unsweetened cocoa
     1  tsp of baking soda

 100  g milk chocolate
 handfull of pistachio nuts, chopped

Embarrassingly easy. Mix dry ingredients and add milk, oil and eggs. Fill cupcake cases up to 3/4 of their height, bake for approx. 20 minutes at 180 degree C. Allow to cool and cover with melted chocolate (I always melt it in the microwave set at low power). Sprinkle with nuts. Eat.


  1. Funny, I can see only 10...

    These were the best cupcakes I had in a really long time (they were even better than the previous ones). More please!

  2. That photo is very 'Nigella' which is an incredibly good thing (& you have the recipes to go with it!!)

  3. This looks great! My mom loves pistachio cupcakes, i'll have to make them soon.

  4. Let me know how they turned out, Danielle!