Chocolate cupcakes

Total time: 45m
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 418 Kcal, 5g Protein, 35g Carbohydrates, 28g Fat


  • Cake batter
  • 125 g butter, soft
  • 150 g sugar
  • 2 eggs
  • 1.25 dl milk
  • 1 tsp baking powder
  • 2 pinches salt
  • 180 g white flour
  • 60 g dark chocolate, broken into small chunks
  • Pistachio frosting
  • 125 g butter, cut into pieces
  • 80 g icing sugar
  • 200 g double cream cheese (e.g. Philadelphia)
  • 50 g pistachios, roughly chopped
  • 2 tbsp chocolate shavings
  • Utensils
  • For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Cake batter

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour, baking powder, cocoa powder and chocolate chunks, stir into the mixture and transfer to the prepared tin.
  • Bake

    For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.
  • Pistachio frosting

    Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 2 mins. until light and fluffy. Stir in the cream cheese and pistachios. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle with the chocolate shavings.
  • Shelf life:

    Cover the cupcakes and keep in the fridge for approx. 2 days.

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