Pistachio, Pecan and Chocolate Cupcakes

Posted September 23, 2009

Makes 6 large or 12 small pistachio, pecan and chocolate cupcakes

Ingredients



Quantity Ingredients
1 1/3 cup organic pastry flour (or all-purpose flour)
1 tsp baking powder
pinch sea salt
7 tbsp butter, at room temperature
1/2 cup granulated sugar
3 organic range-free eggs
1/2 cup 1% milk
1 tsp natural vanilla extract (from Zanzibar)
1/3 cup organic dark chocolate (70% cacao), chopped coarsely
1/3 cup organic pecans, chopped coarsely, plus 6 extra pecan halves
1/3 cup unsalted pistachios, shelled, chopped coarsely

Instructions

  1. Pre-heat oven at 350F. Butter muffin tin.
  2. Combine flour, baking powder, and salt in one bowl.
  3. With mixer, beat butter for 1min. Add sugar and beat 1min more until mixture is light and fluffy. Beat in eggs, one at a time. Add milk and vanilla extract and beat until combined.
  4. With mixer set on lowest speed, slowly beat in flour mixture to butter mixture.
  5. Fold chocolate, pecans, and 1/4 cup pistachios.
  6. Fill baking cups 3/4 full with batter.
  7. Top with 1 pecan half and pistachio half each.
  8. Bake cupcakes for 30min (or until toothpick inserted comes out clean). Cool in molds.
  9. Eat!