Chocolate Cupcakes Stuffed With Pistachio Cream

We prepare all the necessary ingredients to get started.

Beat the egg yolks with the sugar using an electric beater. When frothy, add the flour and beat for about 10 minutes. Then whisk the egg whites separately. Then insert into the previously whipped mixture

Add the cocoa and baking powder and mix well. Pour the mixture with a ladle into the muffin tins and bake in a preheated oven at 180 degrees for about 30 minutes. Remove from the oven and allow to cool.

To prepare the filling: whip the cream with the sugar and mix with a spoon with the pistachio cream so that it is variegated and not homogeneous.
Cut the treats in half and fill with cream. Decorate with the same and sprinkle with sprinkles.

Now all that remains is to devour them!