Chocolate cupcakes: 1 ½ cups flour 2 tablespoon cocoa 4 teaspoon baking powder ½ cup water ½ cup oil 1 cup sugar 4 eggs 1 teaspoon vanilla essence
Coffee syrup: 1 cup sugar ½ cup water 3 tablespoon strong coffee
Pistachio buttercream: 1 cup unsalted pistas ½ cup coffee syrup 1 tub cream cheese softened at room temperature 2 cups butter softened at room temperature 2 cups icing sugar Green colouring (optional)
To decorate : Chocolate ganache Chopped pistas
Cake: Beat oil, water and sugar well. Add one egg at a time and beat well. Add in vanilla essence. Sift dry ingredients and add to above. beat well. Place into cupcake holders/greased pans. Bake at 200°Cup for +/- 10 minutes. Remove & cool.
Buttercream: Pulse pistas in food processor until fine. Add in coffee syrup and few drops of green colouring if desired. Continue mixing for a few minutes until mixture resembles a thick paste. Beat butter and cream cheese until white and fluffy. Gradually add in pista (pistachio nuts) paste. Beat. Add in sugar gradually adding more or less to reach consistency of preference. More for a thicker butter cream.
To assemble: Drizzle a little coffee syrup over cup cake. Place Buttercream into piping bag using nozzle of choice and pipe over. Place in freezer to set for about 15 minutes Remove and drizzle with chocolate ganache. Scatter chopped pistas over. Zaakirah