Pistachio Cupcakes….Finally


Hello World – it’s me, Tope.

This post is dedicated to Katie for multiple reasons.  1 – I’ve been telling her I would blog about it for literally 2 years now.  2 – Her birthday was last month and again I told her I would blog about it.  3 – she’s getting married in 2 weeks (woot!), and is coming over to my place for a “hooray you’re  getting hitched” shindig.  Basically, if I didn’t post this recipe now I would be a jerk-face of mega proportions.

Additionally, these cupcakes are A-M-A-Z-I-N-G.  Like the perfect combination of salty sweet goodness all wrapped up in an individually portioned dense little package.  To be clear, “cupcake” might not be the best way to describe these.  The texture is definitely more dense due to the use of ground pistachios in the batter and there is no leavening agent.

They’re super simple to make, ridiculously good, and best served with a generous amount of chocolate ganache, some good friends, and perhaps a cocktail or two…

Without further ado, the recipe:

Pistachio Cupcakes with Chocolate Ganache

From Annie’s Eats

Cupcake Ingredients:

  • 3/4 cup + 2 tbsp shelled pistachios
  • 10 tbsp unsalted butter, room temperature
  • 3 oz cream cheese, room temperature
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1tsp (ish) vanilla extract – can you really have too much of this stuff? (recipe for homemade extract here)
  • 1 1/2 cups AP flour
  • 1 1/2 tsp coarse salt – I use sea salt, it’s less salty then regular table salt and provides a pleasantly salty bite

Ganache Ingredients:

  • 4 oz bittersweet or semisweet chocolate chopped (or chips)
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter, room temperature

Steps:

  • Pre-heat oven to 325 degrees.
  • Finely grind 1/2 cup of shelled pistachios in a food processor or blender (careful, if you grind too much you’ll create pistachio butter).

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  • In the bowl of a stand mixer beat together butter, cream cheese, and ground pistachios until fluffy, about 3 minutes (this is a really good time to crack open that bottle of wine you’ve been saving, or chocolate milk, you know – whatever works for you).

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  • Gradually add in the sugar, making sure to scrape down the sides of the bowl.
  • Add eggs one at a time being careful to mix well after each addition.
  • Add vanilla and with the mixer on low gradually add in flour and salt until dry ingredients are just incorporated.
  • Coarsely chop remaining 1/4 cup pistachios and fold into batter with a spatula.  I recommend tasting the batter at this point because damn is it good.
  • If you can stop licking your fingers long enough, line a cupcake pan and fill each liner 3/4 of the way.  Place pan in preheated oven for 30 minutes, rotating pan at least once.

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  • Cupcakes are done when a toothpick inserted comes out clean and they are a nice golden color.
  • Let cupcakes cool on a wire rack.

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Making the Ganache:

  • Place chocolate in a heat proof bowl, and bring heavy cream to a simmer.
  • Pour hot cream over chocolate mixing with a whisk until melted.
  • Add butter and mix until melted.

Assemble the cupcakes

  • Spoon ganache onto cupcakes (you can dip them but mine always tend to sink in the middle a bit)
  • Add a few chopped or whole pistachios to the top
  • If you’re patient enough, wait a few minutes for ganache to cool
  • If you’re like me and can’t wait, go ahead and nom and revel in the salty, sweet, chocolatey goodness that you just created.

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I hope you make these, like yesterday.

Happy nomming, see you soon!

Tope

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