Technically, white chocolate is not a chocolate, but it tastes just as decadent! Macadamia nuts also work well and give a creamier flavour than pistachios.
Ingredients
| 225 g | Butter, softened |
| 200 g | Caster sugar |
| 2 ½ tsp | Baking powder |
| 4 | Eggs, large |
| 225 g | Plain flour (Main) |
| 1 tsp | Vanilla extract |
| 100 g | Chocolate chips, white (Main) |
Frosting
| 5 Tbsp | Milk |
| 165 g | Icing sugar, sifted |
| 200 g | Chocolate chips, white |
| 3 Tbsp | Pistachio nuts, toasted, chopped |
Directions
- Preheat the oven to 160 degC. Place 18 paper baking cups in muffin pans.
- Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale - about 2-3 minutes.
- Stir in the chocolate chips. Spoon the batter into the cups.
- Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes.
- Then remove the cupcakes and cool on a rack.
- To make the frosting, heat the chocolate and milk in a double boiler, stirring frequently, until the chocolate has melted.
- Remove from the heat and beat in the icing sugar until smooth. Spread over the cupcakes and sprinkle with the nuts.