Cupcakes with pistachio cream and chocolate chips
Delicious paradise cake with pistachio cream and chocolate chips by Mastro Vincenzo, quick and easy to prepare and with an irresistible result! The soft sponge cake is filled with cream before baking, allowing it to spread evenly during baking. The result is a cake with a creamy, mouthwatering heart, perfect for any occasion, from breakfast to a snack or as a birthday cake. A must for pistachio lovers!
Ingredients
For the cupcake base
- Vanilla to taste.
- Butter85 g
- Yeast 3 g
- Flour 115 g
- Eggs
- 135 g
- Sugar
Preparation
For the base, whip the butter with the sugar and vanilla extract. Gradually add the eggs without separating the mixture, then incorporate the sifted powders. Add the chocolate chips. Spread about 50 g of mixture into each ramekin and bake in a static oven at 170°C for about 15 to 20 minutes.