- 24
- 10 mins
- 28 mins
Ingredients
- Chocolate Chip Pistachio Cupcakes
- 1 box (18 1/4 ounces) white cake mix, plus ingredients listed on package
- 1/2 cup shelled pistachios, chopped
- 1/2 cup mini chocolate chips
- Grated chocolate and chopped pistachios, to garnish
- Tip: For a Rocky Road-inspired treat, omit the pistachios and use 1/3 cup each mini chocolate chips, peanut butter chips and mini marshmallows.
- Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1 stick (1/2 cup) butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioner’s sugar
- 1/2 cup heavy cream
Preparation
Step 1
Chocolate Chip Pistachio Cupcakes:
Line baking pans (follow the size and style recommended on the packaging) with cupcake liners.
Prepare batter as directed, then stir in pistachios and chocolate chips.
Divide batter between prepared pans and bake as directed. Let cool completely.
Brush any loose crumbs off cupcakes, then spread with cream cheese frosting. Garnish each with grated chocolate and chopped pistachios. Refrigerate until ready to serve.
Cream Cheese Frosting
In the bowl of an electric mixer, beat softened cream cheese on medium-high speed until airy, about 2 minutes. Add vanilla extract.
Reduce speed to low and add confectioner’s sugar 1/4 cup at a time until well incorporated. Increase to medium-high and beat for 2 minutes.
Slowly add heavy cream; mix until light and fluffy. Refrigerate until ready to use.
Frosting Tip: For a fresh-from-the-bakery feel, use a pastry bag fitted with a round or star tip to frost cupcakes. To create an ice cream-like swirl, hold the tip at a 90° angle about 1/4” above the cupcake. Begin piping at the outer edge and work toward the center. Once the spiral is complete, use a quick flick of your wrist to pull the pastry tip away.