Step 1

Preheat your oven to 350F. Line cupcake/muffin pan with paper liners. Set aside.

Step 2

In large mixing bowl, combine flour, sugar, cocoa powder, espresso powder, salt, baking soda and baking powder. Whisk this flour mixture to combine.

Step 3

To the flour mixture, directly add egg, vegetable oil, vanilla, and milk. Mix until well incorporated and mixture is a thick, glossy, dark brown paste.

Step 4

Add boiling water to the mixture. (slowly)

Step 5

Gently stir until the mixture transitions from a paste consistency to a thin liquid consistency.

Step 6

Fill each cupcake liner approximately 3/4 full with batter. Divide any remaining batter into the 12 cupcake liners, making sure all have roughly the same amount of batter.

Step 7

Bake cupcakes for ~25 minutes or until a toothpick inserted in the centre comes out clean.

Step 8

Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.

Step 9

Beat softened butter. Add pistachio spread and continue to mix until smooth, and creamy.

Step 10

Add powdered sugar and continue to mix on low speed. Increase speed to medium-high until creamy consistency once again achieved.

Step 11

Scrape down bowl. Add 3 tbsp of heavy cream, vanilla, and salt. Beat for 2-3 minutes until frosting is fluffy. Set aside.

Step 12

Toast Kataifi (shredded phillo) in a pan with butter or oil, until it becomes golden brown and crispy. Allow to cool completely. See notes below for full instructions!

Step 13

Mix together pistachio spread and toasted Kataifi. Set aside.

Step 14

If filling your cupcakes, cut out circles of cupcake from each of your cupcakes. Add a teaspoon of pistachio cream to each cupcake. Add back the tops of each cupcake, over top of the pistachio cream filling.

Step 15

Place pistachio frosting into a piping bag with your desired tip. Pipe frosting over each cupcake (note: I like to pipe these cupcakes with a star tip and to create either classic frosting mounds or rose like piping that starts in the centre and moves outwards)

Step 16

Decorate with pieces of crushed pistachios, chocolate, or Kataifi, as desired.

Step 17

Serve and enjoy!