Pistachio Chocolate Cupcakes
Light, chocolate buns topped with a creamy, smooth nutty pistachio whipped ganache.
Equipment
- 1 Small saucepan
- 1 Whisk
- 1 Hand blender
- 1 Electric whisk
- 1 small mixing bowl or jug
- 1 Whisk
- 1 Large mixing bowl
- 1 cupcake tin with 12 holes
- 12 cupcake cases
- 1 Piping bag optional, for decoration
- 1 star piping nozzle optional, for decoration
Ingredients
Pistachio Whipped Ganache
- 150 grams white chocolate
- 100 grams cream
- 30 grams honey
- 10 grams cream
- 20 grams pistachio paste, unsweetened
- 1-2 drops green food colouring optional
Chocolate Buns
- 20 grams cocoa powder
- 90 grams hot water
- 90 grams plain or self raising flour
- 110 grams caster sugar
- 1/2 tsp baking soda
- 80 grams butter cut into small cubes
- 1 whole egg
- 1/2 tsp vanilla
For decoration
- 20 grams pistachios chopped finely
Instructions
Pistachio Whipped Ganache
- In a small saucepan, add the first amount of cream, honey and white chocolate.
- Heat on a low heat, stirring often until the white chocolate has completely melted.
- Remove from the heat and pour in the second lot of cream along with the pistachio paste and food colouring, if using. Whisk together briefly.
- Blend the mix together for 1-2 minutes using the hand blender until all ingredients have been combined.
- Pour into a medium mixing bowl or an airtight container.
- Chill for at least 2 hours in the fridge but preferably overnight.
Chocolate Buns
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a small mixing bowl or jug, add the cocoa powder and hot water and whisk briskly until the cocoa powder has completely dissolved and leave to one side.
- In a large mixing bowl, add the flour, sugar and baking soda. Whisk together to break up any lumps.
- Pour the cocoa mix into the large bowl with the flour and sugar and whisk together until no lumps remain.
- Add the cubed butter into the cake batter and whisk together for a minute or two until all the butter has melted into the batter.
- Add the eggs to the batter one by one, mixing well in between additions. Stir in the vanilla.
- Using an ice cream scoop or a large spoon, transfer the batter to the cupcake cases in the cupcake tin. Fill each cupcake case about 2/3 of the way full, leaving a little gap at the top so the cakes have room to rise.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the buns to cool completely.
Decorating
- Once the chocolate buns have cooled and the ganache has chilled begin decorating.
- Pour the pistachio ganache into a large mixng bowland whip using an electric whisk or hand whisk for 2-3 minutes until the ganache has thickened and become pipeable.
- To make it even firmer, transfer to a piping bag and place back into the fridge for an hour.
- Pipe the whipped ganache onto each cupcake and sprinkle the chopped pistachios on top.
- Serve immediately or store leftovers in an airtight container in the fridge for up to 3 days
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.