Cupcakes, Chocolate Melting w/Pistachio Cream
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 cup shelled dry-roasted pistachios
- 1-3/4 cups sugar, divided
- 1/4 cup unsweetened cocoa
- 2 large eggs
- 5 large egg whites
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Cooking spray
- 1 cup 2% reduced-fat milk
- Dash of salt
- Powdered sugar (optional)
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