I’ve been making these cupcakes for years and years – I took them to my kids’ various classes when they were younger, and I brought them to their sports teams as a treat etc. Those “kids” are adults now and still ask for these cupcakes – they are THAT good. I have no idea where the recipe originally came from – I ripped it out of a magazine some 30+ years ago!

1-3/4 cups all-purpose flour
2/3 cup sugar
1 pkg instant pistachio pudding mix
2-1/2 tsp baking powder
1/2 tsp salt
2 eggs
1-1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

Buttercream or cream cheese frosting (I’m using buttercream).

And for decoration you can use anything you’d like. I’m going with green M&Ms, but you can use green sugar or sprinkles or dye the buttercream green with food coloring!

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt.

In another bowl, combine the eggs, milk, oil and vanilla.

Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full.

Bake at 375 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost and decorate as desired. Makes 20-24.

Buttercream Frosting
3 cups confectioners’ sugar
1 cup butter
1 tsp vanilla extract
1 to 2 TBSP whipping cream or milk

In a mixer, mix together sugar and butter until light and fluffy – around 3-4 minutes.

Add vanilla and cream and continue to beat for 1 minute more, adding more cream if you want for your desired spreading consistency.

Frost and decorate the cupcakes however you desire.


Categories:  Tags: