Print

Raspberry Pistachio Cupcakes With Chocolate Glaze

Pistachio cupcakes glazed with green chocolate glaze on a stone board.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

These raspberry pistachio cupcakes are made from scratch with pistachio paste, topped with fresh raspberries, and finished with a matcha chocolate glaze. They are great for holidays, birthday parties, or any time you want a pistachio dessert.

Ingredients

Scale

For the cupcake batter:

  • 1 2/3 cups + 4 tablespoons (240 g) powdered (icing) sugar
  • 1 /23 cups + 4 tablespoons (240 g) flour
  • 1 pinch of salt 
  • 1 teaspoon baking powder
  • 1/3 cup (80 g) milk
  • 3.5 oz. (100 g) pistachio paste
  • 8 oz. (230 g) butter, softened
  • 1 whole large egg (50 g) whole eggs
  • 4 tablespoons (60 g) egg whites (see note #2)

For the decoration:

  • 18 oz. (510 g) fresh raspberries
  • 3.5 oz. (100 g) seedless raspberry preserves

For the chocolate glaze:

  • 10. 5 oz. (300 g) white chocolate
  • 10 teaspoons (45 g) grapeseed oil
  • 2.6 oz. (75 g) chopped pistachios
  • 1 teaspoon matcha green tea powder

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. Preheat oven to 340°F (170°C). To make the cupcake batter, sift the powdered (icing) sugar, flour, salt, and baking powder in a bowl. Heat the milk in a saucepan until about 104°F (40°C) (or warm to the touch), then set aside.
  2. Using an electric or stand mixer, beat the butter until creamy. Add sifted dry mixture and mix well. Gradually add a whole egg, egg whites (not mounted!), pistachio paste, and warm milk. Mix everything just to combine (do not overmix!)
  3. Butter a muffin pan. Pour/spoon about 2.5 oz. (70 g) of the batter into cavities, filling only 2/3 full. Bake for 30 minutes. Remove cupcakes from the oven and let cool for at least 30 minutes before assembling.
  4. To assemble cupcakes, even the top of each cupcake with a serrated knife. Pour about one teaspoon of raspberry preserves on top and arrange fresh raspberries. Freeze the assembled cupcakes for 2 to 3 hours.
  5. To make the chocolate glaze, melt the white chocolate in the microwave, add the grapeseed oil and matcha green tea powder, and mix. Add chopped pistachios, and mix again. Let the chocolate glaze cool to 80°F (27°C) (warm to the touch). Dip frozen cupcakes into the glaze and let the chocolate set at room temperature.

Notes

  1. Use room-temperature ingredients to get an evenly textured batter.
  2. 60 g egg whites, approximately equal to two raw fresh egg whites from medium-sized chicken eggs.
  3. While the pistachio paste gives the batter a light green color, feel free to add 1 to 2 drops of green food coloring to brighten the cupcakes' green color.
  4. Purchase seedless raspberry preserves or pass your favorite raspberry jam/preserves through a mini strainer.
  5. Store these cupcakes in an airtight container and keep them in the fridge for up to 3 days. 

Nutrition

Find it online: https://www.bakinglikeachef.com/pistachio-cupcakes-raspberries-chocolate/