Pistachio Chocolate Ganache-Filled Cupcakes
By Candice Mahadeo
Yields: 12 cupcakes
Prep time: 45 minutes | Cook time: 25 minutes | Rest time: 30 minutes
Creating this cupcake recipe has been a journey spanning 10 years for me. I have made a total of 7 different versions of this recipe; some with pudding, some without milk, and even some with lard. It certainly serves as a solid reminder that baking is a labor of love. All along the way, I had friends and family joyfully agree to be my testers. These cupcakes can be the crowning glory of your party contributions, as they were mine. Most importantly, they are the perfect decadent comfort food to satisfy your sweet tooth.
Chocolate Ganache
Ingredients
4 oz baking chocolate, chopped
¼ cup heavy cream
Directions
Put a heatproof bowl with cream over a simmering pot of water.
After 2 minutes, when the cream is near hot, add in chocolate and whisk frequently until incorporated, about 1 minute. The mixture should be glossy and smooth.
Take off the heat and put it in the freezer for 15 minutes.
Once cool, shape the ganache into dime-size balls with two spoons, and reserve 4 tablespoons of chocolate ganache for icing.
Chocolate Buttercream Frosting
Directions
Whip the butter for 10 ½ minutes by hand with increasing intensity. (This is much easier in a stand mixer, for 4 minutes on medium speed, then 4 minutes on high.)
Slowly add the cocoa powder and confectioners’ sugar and whip for 7 minutes. (4 minutes on medium in a stand mixer.)
Add the extract and milk, whip for 1 minute.
Add the chocolate ganache, whip for 3-4 minutes until fluffy. You can add more confectioners’ sugar if the consistency isn’t as fluffy as desired.
Ingredients
2 sticks unsalted butter, at room temperature
4 tbsp cocoa powder
¾ cup confectioners’ sugar
1 tsp vanilla extract
1 tsp whole milk
4 tbsp chocolate ganache, at room temperature
Pistachio Cupcakes
Ingredients
250 g cake flour, about 2 cups
270 g sugar, about 1 cup and 3 tbsp
1 tsp salt
½ tsp baking soda
1 tsp baking powder
5 tbsp unsalted pistachios, finely-ground*
7 tbsp unsalted butter at room temperature, cut into 7 pieces
¼ cup neutral oil like canola or vegetable oil
2 whole eggs
2 egg whites, whipped to soft peaks
2 tsp almond extract
1 tsp vanilla extract
⅔ cup buttermilk
⅓ cup whole milk
Directions
Preheat the oven to 350℉.
Stir flour, sugar, salt, baking powder, and baking soda in a large bowl.
Stir each tablespoon of butter with one at a time in wide circles and let it incorporate into the batter for 40 seconds each time. After 5 minutes, the end result should be a coarse meal, not a smooth batter. (This will take about 3 minutes if using a stand mixer)
In a separate bowl, whisk whole eggs, oil, and extracts until incorporated, about 1 minute.
Slowly stir egg-oil mixture into the batter, about 90 seconds.
In alternating 10-15 second additions, add pistachio nuts and buttermilk. The end result should be a smooth batter. Mix only until just combined.
Using a spatula or a wide, flat utensil, fold in the whipped egg whites. (It is best to whip these ahead of making the batter and keep them away from any heat source.) Remember to turn the bowl as you fold the egg whites and make long smooth strokes across and down the sides of the bowl so as not to overmix. The batter should be fluffy at this point.
Fill a prepared cupcake tin ⅔ high with batter. Bake in the center of the oven for 7 minutes.
Take out the cupcakes, fill each cupcake with a chocolate ganache ball, and use the surrounding batter to smooth the surface of the cupcake. Pop these right back in the center of the oven and bake for about 18 minutes. The cupcakes should be slightly golden. Let cool completely, 30 minutes, and frost with chocolate buttercream.