MY CUPCAKE NOTEBOOK

Dark Chocolate and Pistachios Cupcakes

Anna Carrera CastellarnauComment

Hello everyone!

{Spanish Here}

Today's recipe is very (very) chocolate-y. I took it from

gimmesomeoven

's blog but I modified it a little bit. I have added the pistachios and changed the frosting because, as much as I love chocolate, it would have been too rich for some people; so instead of the dark chocolate ganache she did, I have changed it into a mousse.

The results:

What would have been a too-rich ganache -I insist, for some people only- it's been turned into a mousse that contrasts perfectly with the salty pistachios.

Dark Chocolate and Pistachios Cupcakes

Ingredients

  • 60g butter (room temperature)
  • 150g sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 90g flour
  • 30g powder cocoa
  • ½ tsp baking soda
  • ¼ tsp of salt (Do not add if the pistachios are salted)
  • 60 mL of buttermilk
  • 60 mL of lukewarm coffee
  • 100g of chopped pistachios

Frosting ingredients

  • 190g chocolate, chopped
  • 400mL cream
  • 40g pistachios (decoration)

Directions

  • Pre-heat the oven at 190ºC (375ºF).
  • Cream the butter with the sugar until light and smooth. Beat in the egg until incorporated and add the vanilla.
  • In a separated bowl, mix the flour, cocoa, baking soda and salt.
  • Blend coffee and buttermilk in a glass.
  • Alternate the addition of the coffee mix and the flour mix to the butter mix. Do it in three times, whipping the dough after every addition.
  • When the mix is smooth, add the pistachios.
  • Pour the mix in the molds until ¾ capacity. Put in the oven at mid height and bake for 20-25 minutes; until the insertion of a toothpick in the center comes out clean.
  • Let it cool for 10 minutes after baking and transfer to a grid.

Directions frosting

  • Put the chopped chocolate in a heat proof bowl.
  • Heat 200mL of cream in a saucepan and bring it to a boil. Pour it on the chocolate and blend until the mix is shiny and smooth. Let it cool for 1-2 hours, until it reaches room temperature.
  • Whip up the rest of the cream until it forms peaks. Whip the chocolate mix separately and afterwards, whip them together.
  • Put the frosting in a pastry bag and decorate the cupcakes. If you want the cupcake to be more moist and have some frosting inside, cut out the central piece of it and fill it with frosting, covering with the piece you cut out afterwards.
  • Sprinkle with chopped pistachios.

Here it is the

pdf

to download.

Enjoy them!

Anna