Kataifi and Pistachio Chocolate Cupcakes

Cook Time 1 hour

Servings makes 18

Ingredients

245g plain flour, sifted

90g cocoa powder, sifted

400g caster sugar

1½ tsp baking powder, sifted

1 tsp bicarb soda, sifted

1 tsp salt

250ml milk

125ml vegetable oil

2 eggs

250ml boiling water

Filling

Kataifi, roasted

Pistachio Paste

Icing

Chocolate buttercream (mix buttercream with cacao powder)

Pistachio buttercream (mix buttercream with 1 tbsp of pistachio paste)

To Decorate

Pistachio nuts, roughly chopped

Dark chocolate squares, to garnish

Pistachio paste, drizzle (melt in the microwave for 10-15 sec to make it runny)

Method

Line 18 x cupcake moulds with patty pans – any colour of your choice.

Place flour, cocoa powder, sugar, baking powder, bicarb soda and salt in a bowl. Mix with paddle attachment. Add eggs, oil and milk. Mix until combined. Add boiling water.

Preheat oven to 170°C.

Fill each cupcake casing with the batter until ¾ full. Bake in the oven for 18-22 minutes. Or until a toothpick inserted comes out clean.

To make filling, place kataifi in a roasting pan. Cook for 10-15 minutes at 200°C, until the mixture is light brown in colour. Allow to cool. Add pistachio paste until all combined.

Scoop out a hole in each cupcake using a small knife. Add 1 tablespoon of kataifi and pistachio paste. Place the cupcake lid back on top of the cupcake.

Decorate with a swirl of chocolate and pistachio buttercream, add chopped pistachio nuts and drizzle some pistachio paste in a zig-zag motion. Finish the cupcake with a thin square of dark chocolate.