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1
For the cupcakes:
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Heat the milk in a saucepan just until hot (not boiling) then remove from heat and add instant coffee powder. Let it cool. Set Aside.
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Preheat oven to 350u00b0F (180u00b0C). Line a 12-count standard muffin tin with paper liners.
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Sift and whisk together the flour, cocoa powder, sugars, baking soda, baking powder and salt in a medium bowl; set aside.
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In another bowl, mix the milk coffee mixture, pure vanilla extract, oil and apple vinegar. Slowly pour the wet ingredients into the dry and stir (gently) with a wooden spoon or spatula until well combined (lump free). Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
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6
Bake cupcakes until a toothpick inserted into centers comes out clean, about 20 minutes. Remove from oven, transfer to a wire rack, and let them cool for 10 minutes. Remove cupcakes from pan, and let cool completely.
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7
For the frosting:
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In a saucepan mix the dry ingredients : sugar, salt,cornstarch and flour. Slowly mix in the milk and heavy cream until well combined and lump free. Cook over medium heat. Whisk constantly until it comes to a boil and thickens. Remove from heat and let it cool (overnight if possible).
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9
In a bowl, whip up the flour mixture until light and fluffy. On low speed, slowly incorporate the pistachio paste and then the butter. Add pistachio and vanilla extracts. Keep beating until light and fluffy. Frost your cupcakes. Eat a cupcake!
