13/4 cups all-purpose flour
1 cup milk chocolate chips (optional, substitute with chopped dark chocolate)
1 cup toasted pistachio pieces
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter, melted
1/4 cup hot water
1 tablespoon instant coffee powder
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
accessories
10 paper muffin liners with 8 cm diameter
13/4 cups all-purpose flour
1 cup milk chocolate chips (optional, substitute with chopped dark chocolate)
1 cup toasted pistachio pieces
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter, melted
1/4 cup hot water
1 tablespoon instant coffee powder
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs
accessories
10 paper muffin liners with 8 cm diameter
Preheat the oven to medium temperature
Mix the hot water with the instant coffee powder until dissolved
Combine the heavy cream, unsalted butter, melted, eggs, and vanilla extract
Mix until homogeneous
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt, and chocolate chips (if using)
Add the cream mixture to the dry ingredients and mix until just combined
Add the toasted pistachio pieces and mix quickly
Distribute the batter evenly among the muffin liners, filling 3/4 of each cup
Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.
