I am not a pistachio fan. Or so I thought. Two years ago I tried a cupcake at the
LA Cupcake Challenge with pistachio in it and fell in love. Who knew? I think it's true that as you get older you start to like more foods. Look Mom, I'm maturing!
Sweetest Kitchen posted a recipe for
Quadruple Chocolate Pistachio Cupcakes. Now, I'm already liking this recipe because it has the word "quadruple" in it, but I'm also intrigued by the pistachio ingredient. I haven't had a pistachio cupcake since that fateful day two years ago and I think I'm ready to try it again.
The cupcake is made up of:
- Devil's food chocolate cake with Drotse Dutch-processed cocoa powder. Also, 1/4 cup of flour is replaced by pistachios.
- Lindt milk chocolate pistachio truffle filling
- Chocolate olive oil mousse frosting made from 50% Lindt chocolate and 70% Lindt chocolate
- Topping of chopped and finely ground pistachios
Sounds like this cupcake has a great combination of sweet and salty. I think I need to test it out. You can find the recipe
here.
