Cupcake Mania – Pistachio cupcakes a la Martha Stewart

Few weeks ago I made Magnolia Bakery’s cupcakes. It was one of the first times I made cupcakes, and before this I never got the cupcake frenzy…but boy was I wrong. Once you pop, you can not stop just like Mr. Pringle.This is my second cupcake episode and if this madness will continue much longer, you will get a large variety of cupcakes recipes and my blog will be flooded by little delicious cupcakes, while my hips will grow larger and larger :-). As I love pistachios, I looked for a good pistachio cupcake recipe and I came across Martha Stewart’s recipe for Pistachio cupcakes with raspberries. Since I am not a huge fan of bakes raspberries I replaced them for chocolate, which was in my opinion a good option. Pistachios and chocolate go together really well, so well, than only few of the 18 cupcakes are left after only a day since the baking event. pistachio cupcakes with chocolate chips

Yields 15 – 18 cupcakes

1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped

1 1/2 cups sugar

1 pinch of salt

4 ounces butter


4 large eggs

1 cup flour

100 grams chocolate chips

Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined. Mix the chocolate chips into the batter.

Divide batter among muffin cups, filling each halfway. Sprinkle with slivered or chopped pistachios. Bake until firm and pulling away from liners, about 30 minutes. Let cool in tins on wire racks. When the cupcakes cooled down frost them with your favourite buttercream or mousse (vanilla and chocolate in my case).


Heston’s mousse vs. regular mousse

Sunday is cake’s day, I usually make a cake for the rest of the week. This weekend was the time for a cake with mousses. I am a big sucker for mousses, any type of mousse will do, but of course the chocolate one is on top of my list. So I started trying out different recipes. Usually I go for mousse recipe including raw eggs, but since I didn’t have any fresh eggs, I tried two new recipes.

First, I went for a regular mousse consisting of hwhipped cream ( and melted chocolate. 

The recipe is straight forward : Hwhip some cream, about 300 ml, melt some chocolate (milk, white, dark, extra dark, whatever you prefer) let it cool down for a bit.Then gentely incorporate the chocolate into the hwipped cream. And there you have it, smooth, silky chocolate mousse.

Second trial – Heston Blumenthal’s mousse. He says he got the idea from a French culinary scientist called Hervé This. I found it slightly hard to belive that you can get a mousse out of chocolate and water, but Heston gave a scientific explanation to go with it. If there is a scientific explanation for it, the geek in me falls for it.

Therefore, I started my little experiment by melting 270 gr chocolate into 230 ml of water in a mixing bowl. For this recipe you need the best chocolate you can get – I used some dark Lindt chocolate. When the chocolate is melted, put the mixing bowl on top of a pan containing some ice cubes and whisk continuously, just like Heston is showing in this video:


By the time I was done with the second mousse, half of it was gone. It is smooth, full of flavour, the taste of the chocolate stays strong – oh yeah it is simply great. At the end I just mixed both of them and got a nice delicious chocolate mousse. And because there was a great sunny day I started playing with different types of presentations:

summer fruit + chocolate mousse

brownie soil + chocolate mousse + edible pansies


Rumor has it – the brownie combination with chocolate mousse and the summer fruits is simply the best, it balances great flavours and tastes :-).