Wednesday, February 16, 2011

Pistachio Cupcakes with Chocolate Buttercream

I finally got around to making these and the cupcakes were so good and moist and the Butter Cream was so super easy. Together...they were delicious. I used Cake Doctor's recipe and sadly had to send them with Big Daddy this morning :( Otherwise I would have eaten them all.
1 pk white cake mix
1 pkg (3.4oz) pistachio instant pudding mix
1 c ginger ale
3/4 c veg oil
1/4 tsp almond extract
Place rack in center of oven and preheat to 350ยบ. Line 22 muffin tins with paper liners. Make batter - place cake mix, pudding mix, ginger ale, oil, eggs and almond extract in a large bowl. Blend with mixer on low until ingredients just come together - about 30 seconds, scrape down sides. Increase speed to medium and beat an additional 2 minutes, scraping sides as needed. The batter should look smooth and thick.
Spoon or scoop 1/4 c of batter into each lined muffin tin, filling about 2/3's of way full. You will get 22-24 cupcakes just don't overfill. Bake 20-25 minutes until lightly golden and when spring back  when lightly pressed with your finger. Cool on racks and make frosting.
Chocolate Buttercream
8 tbsp (1 stick) at room temp
1/2 c unsweetened cocoa powder
3 c confectioners sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract
Place butter and cocoa powder in large mixing bowl and blend on low until soft and combine -about 30 seconds. Stop mixer and add confectioners' sugar, 3 tbsp milk and vanilla. Blend on low until sugar is incorporated, another minute. Increase speed to medium and beat until light and fluffy, one more minute.
 *Add 1-2 tbsp of milk if frosting is too stiff.
*If you want a darker color and more intense chocolate flavor, use warm water instead of milk.
I frosted my cupcakes and frosted them, I just added a squirt of classic white frosting and a sprinkling of chopped pistachios.
Linking up to these parties!
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5 comments:

My name is Momma said...

YUM! YUM!!

I want 2 or 3.

Rachel said...

OoOo these look great. I love chocolate buttercream, and the pistachio flavoring sounds like an awesome idea. :)

Meg Johnston said...

Oh wow, what an awesome combination. I always forget how much I love pistachio.

Come check out my competition!

http://for-goodness-cake.blogspot.com/2011/02/valentines-day-competition.html

Susie said...

These look incredible!!! You're making me hungry!

nani said...

FYI...you left the eggs off of the recipe...and so did I. Epic fail! Going for round 2 because I have already promised these for a charity event tomorrow. Just wanted to let you know before someone else, who is also a little dense like me and doesn't question the "no eggs?", bakes them and fails!