RecipesBaking And Sweets

Niki’s Double Chocolate Pistachio Cupcakes Recipe

Niki’s Double Chocolate Pistachio Cupcakes another triumph from Niki Bakes.

Dairy Free
Vegan
Vegetarian
Niki’s Double Chocolate Pistachio Cupcakes Recipe
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Ingredients

For the Chocolate Cup Cakes
  • 150g almond flour
  • 3 1/2 heaped teaspooons cacao powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp Himalayan Sea Salt
  • 3 chia flax eggs
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 150g gluten free plain flour
For the Topping
  • 80g good quality dark chocolate, melted
  • 2 tsp ground pistachios
  • a handful cornflower petals

Niki’s Double Chocolate Pistachio Cupcakes another triumph from Niki Bakes.

Pistachios…you rich, buttery nut. You’re just too tasty…so I had to throw you in some cupcakes and find another way to enjoy you! Here’s my simple, vegan, dairy free and gluten free recipe for you all to enjoy: 

Makes around 10-12 cupcakes

Prep time: 10-15 minutes

Total time: 1.5 hours (including some cooling off time)

Storage: Keep in an airtight container for up to 4 days 

Method

01
Preheat the oven to 180ºC/gas mark 3/4. In a large mixing bowl, combine the almond flour, plain flour, cacao powder, baking soda, bicarbonate of soda and salt, set aside.
02
In a separate bowl, whisk together the chia flax eggs, oil, and maple syrup. Stir to thoroughly combine. Then slowly add in the dry ingredients to form your batter.
03
Pour the batter into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the centre comes out clean, then set aside and cool in the tin completely before decorating. 
04
Decorate liberally by adding as much ground pistachios and cornflowers as you wish.