Mini Chocolate Pistachio Cakes with a Matcha Green Tea Glaze

“Say! I like green eggs and ham! I do! I like them, Sam-I-am! And I would eat them in a boat! And I would eat them with a goat… And I will eat them in the rain. And in the dark. And on a train. And in a car. And in a tree. They are so good so good you see! “- Dr. Seuss

How about green tea matcha icing atop mini chocolate cake? Would you eat that if I bake? What if it had pistachios too? If yes, then let me share with you!

(I tried! )

Mini Chocolate Pistachio Bundt Cakes

3/4 cups flour

3/4 cups sugar

1/2 cup + 2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

1 tsp baking soda

Pinch of salt

1/4 cup vegetable or canola oil

1/2 cup buttermilk

1 large egg

1/2 tsp vanilla extract

1/2 cup of hot coffee

½ cup chopped pistachios

Preheat oven to 350 degrees F. In the bowl of a stand mixer, mix oil, buttermilk, eggs, and vanilla together. In a separate bowl, combine dry ingredients and whisk together. Add dry ingredients into the stand mixer in 3 parts, mixing in betwee . Add the coffee now, which will thin out the batter. Mix in the pistachios until evenly distributed.  Pour batter into buttered mini bundt pan for baking. Fill each mini bundt halfway full. Bakes in about 18 minutes. Bake until a toothpick inserted into the center of a few comes out clean.

Matcha Green Tea Glaze 

½ cup powdered sugar

1 tsp matcha powder

2.5 tbsp heavy cream

In a stand mixer combine powdered sugar with matcha powder. Add in heavy cream in 1 tbsp at a time until a good glaze consistency is reached. Drizzle over cooled cakes. Top with roughly chopped pistachios.