Pistachio chocolate cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, gas mark 4 and line a 12-hole cupcake tin with cases. Combine the flour, cocoa, baking powder and salt in a bowl and set aside.

Step 2

Put the butter and sugar in a mixing bowl and beat with an electric hand mixer for 2-3 minutes, until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla extract. Sift in the flour mixture and beat until just combined. Finally, beat in the milk

Step 3

Divide the mixture between the cases, then gently press a Lindt ball into each cupcake until just the very top is visible. Bake for 20 minutes, then set aside to cool completely.

Step 4

For the topping, melt the chocolate in the microwave or in a bowl over a pan of simmering water don't allow the base of the bowl to touch the water), then set aside to cool for a minute. In a large bowl, with a wooden spoon, beat the mascarpone with the icing sugar and a pinch of salt, then mix in the chocolate. Spread over the cupcakes (loosen with a drop of just-boiled water if it stiffens up), top with the chopped pistachios, then serve,