Chocolate Cupcakes With Pistachio Buttercream
Serving Size / Yield
- 1 box chocolate cake mix
- Vegetable oil*
- *Varies depending on cake mix box
- 4 sticks butter; room temperatre
- 4 egg whites
- ½ tsp cream of tartar
- 2 C powdered sugar
- 1 C granulated sugar
- ¼ C ground pistachio
- Green food coloring
- Chopped pistachios
Preheat the oven to 325 F and fill a 24 cupcake tray with paper cups.
In a bowl, add the dry cake mix, water, vegetable oil and egg according to the box. Once the batter is formed, fill the prepared paper cups. Fill the cups till it is about ¾ of the way full. Bake the cupcakes for 20-25 minutes.
Once the cupcakes are done, remove and let them cool.
Meanwhile, prepare the frosting.
In a bowl, beat the egg whites using a hand beater until they become foamy. Add in the cream of tartar and beat on medium speed till a standing peak is achieved.
Then add in the granulated sugar and beat on high till the mixture becomes stiff and shiny.
Reduce the beater speed to medium and add gradually add in the butter. Once all the butter has been added, increase the speed again and add in the powdered sugar.
Beat the butter cream until it becomes light and fluffy. Finally add in the ground pistachios and one or two drops of green food coloring.
Beat for another 1-2 minutes, and then set aside.
Once the cupcakes are cool, fill a large zip lock bag with the frosting, seal the top then cut off one edge of the bag.
Squeeze the frosting on top of each cupcake. Then sprinkle some chopped pistachios on top of the frosting and enjoy!