Salted Texas Chocolate Cupcakes with Pistachios!
I have held on to this recipe for years and never made them.
After having a taste of the chocolate paradise these cupcakes provided, I can’t believe I waited so long!!
The original recipe is for a sheet cake, but I was craving cupcakes.
So, rather than put it into a large cake pan, I poured the batter into my cupcake pan. It made a little more than 12, so I had to put the rest in a bread loaf pan.
So at the end of the day, I baked 12 cupcakes and a mini cake.
I make them a lot. Do you?
For this, the modifications I made to the original recipe include: cutting back on the salt by 1/4 tsp. and sugar by a half cup for the batter.
For the frosting, I increased the vanilla by 1/2 teaspoon since I feel like cocoa flavor always overpowers vanilla in chocolate frosting.
I didn’t notice the lack of salt and regarding the sugar, the frosting was more than sweet enough.
The nice thing that happened while making these is that I actually ran out of frosting!! I don’t know about you, but that never happens to me.
Usually, I have way more than enough frosting.
But maybe I was overly generous on my cupcakes.
Another half-batch of frosting was enough to finish the rest of the cupcakes!
If these cupcakes don’t speak to you that’s okay. Sometimes food has trouble speaking. 🙂
Thank you for stopping by and have a great weekend!
In case you missed them, here are some of my other dessert posts!
- Lemon and Poppy Seed Waffle Cones
- Kinako Ice Cream with Kuromitsu
- Strawberry Ice Cream with Vodka Infused Berries
- No-Bake Blueberry Cream Pie with Graham Cracker Crust
- Classic Crepes Suzette with Rum
- Japanese Style Matcha Cupcakes with Almond Buttercream Frosting
- Vanilla Bean Ice cream with Bourbon
- Japanese Green Tea Ice Cream (egg yolk free!)
- Salted Texas Chocolate Cupcakes with Pistachios
- Tapioca Pudding with Pan-Fried Kabocha