I would like to thank the delicious and ever so salty pistachio for breaking me out of my baking rut! I have been in the mood to play with flavors, so to speak, but nothing was sparking in my mind. Then Hubbs came home one day with pistachio fro yo and I had an ah-ha moment!
1 box white cake mix, plus additional ingredients listed on box (i.e. eggs, oil, water)
1/2 cup pistachios
1/2 cup bittersweet chocolate chips (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips because honestly think they're the best!)
Preheat oven as directed for the cake mix, and follow the directions on the box. Gently fold the pistachios and dark chocolate discs into the batter.
Line two cupcakes pans with cupcake wrappers and fill each mold about 2/3 of the way with batter.
Bake for the amount of time directed on the box (I always aim to check at the earliest end of the range to keep cake moist). The cupcakes are done when they spring back lightly to the touch.
Cool in the pan for about 10 minutes, then move to a cooling rack to cool completely.
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