Green cupcakes

Total time: 1hr 10m
Preparation Time: 45m

For 9 piece

Nutritional Information

Contains 515 Kcal, 8g Protein, 26g Carbohydrates, 42g Fat


  • Chocolate
  • 100 g white chocolate, finely chopped
  • Batter
  • 125 g butter, soft
  • 50 g sugar
  • 2 eggs
  • 1 pinch salt
  • 150 g unsalted, shelled pistachios, finely ground in a food processor
  • 1 tsp baking powder
  • 50 g white flour
  • Cream cheese frosting
  • 100 g butter, soft
  • 50 g icing sugar
  • 125 g cream cheese (e.g. Philadelphia)
  • 50 g unsalted, shelled pistachios, finely ground in a food processor
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 9 holes filled with muffin cases or greased.

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  • Chocolate

    Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie.
  • Batter

    Mix the butter, sugar and salt. Add the eggs one at a time and beat using the whisk on a hand mixer, add the chocolate, continue to whisk until the mixture becomes lighter in colour. Combine the pistachios, flour and baking powder and mix in. Spoon the batter into the prepared muffin tin.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • Cream cheese frosting

    Cream the butter and icing sugar using the whisk on a hand mixer, stir in the cream cheese and pistachios. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.
  • Tip:

    Finely chop the unsalted, shelled pistachios and sprinkle on top.

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