Mini chocolate pistachio cups

42 servings

Ingredients

Quantity Ingredient
6 ounces Semisweet chocolate chips
6 tablespoons Unsalted butter
2 Eggs
⅓ cup Sugar
1 teaspoon Vanilla extract
½ cup Flour
½ teaspoon Baking powder
1⅓ cup Pistachio nuts; chopped
Chocolate frosting (recipe below)

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:35 1. Preheat oven to 375 F. In a 2-qt glass bowl, combine chocolate chips and butter. Heat in a microwave on High 1 to 1½ mins, or until melted and smooth when stirred. Stir in eggs, sugar, and vanilla until well mixed. Then stir in flour and baking powder until well blended. Mix in 1 cup pistachios. 2. Line 42 mini-muffin cups (1 ¾ inches in diameter) with paper bon bon cups.

Spoon batter into cups, filling ¾ full. Bake 7 to 8 mins. Do not overbake. Let cool in pans. Frost with Chocolate Frosting and sprinkle remaining ⅓ cup pistachios on top. Wrap tightly and refrigerate up to 5 days, or freeze and use within 2 months.

CHOCOLATE FROSTING

¾ cup semisweet chocolate chips 3 Tbs heavy cream 1 ½ Tbs butter In a 1-cup glass measure, combine chocolate chips and cream. Heat in microwave on High 45 to 60 secs, or until smooth and melted when stirred. Stir in butter until melted and smooth. Let stand until cooled and thickened, 10 to 15 mins, before using.

Related recipes