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Pistachio Cupcakes with Chocolate Frosting
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Pistachio Cupcakes with Chocolate Frosting

Cupcakes adapted from Martha Stewart’s Cupcakes, page 68

Frosting adapted from page 304

Yield - 18 cupcakes

1/2 cup unsalted pistachios

3/4 cup (10 tablespoons) unsalted butter, room temperature

3 ounces light cream cheese, room temperature

3 eggs, room temperature

1 1/2 cups sugar

1 teaspoon vanilla

1 1/2 cups flour

1/2 tablespoon salt

3/8 cup unsalted pistachios, chopped

  1. Preheat the oven to 325 ˚F and line the cupcake tin with cupcake liners.
  2. Grind the 1/2 cup of pistachios in a food processor until it forms a paste.
  3. Combine the pistachio paste, butter, and cream cheese in the bowl of a stand mixer with a paddle attachment and beat until light and fluffy for about 3 minutes.
  4. Beat in the eggs one at time until they are fully incorporated.  Beat in the vanilla and sugar until well combined.  Scrape the bowl as needed.
  5. Add in the flour and salt and mix until just combined.
  6. Fold in the rest of the pistachios by hand.
  7. Use a stand ice cream scoop to portion the batter into the cupcake liners.
  8. Bake for 25-30 minutes until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Chocolate Swiss Meringue Buttercream

5 (5 ounces) egg whites

1 1/2 cups sugar

pinch of salt

4 sticks (1 pound) unsalted butter, room temperature

1 teaspoon vanilla

10 ounces bittersweet chocolate chips

whole pistachios for garnish

smoked sea salt for garnish

  1. Place the bowl of a stand mixer over a small pot of simmering water.  Add the egg whites, sugar, and a pinch of salt to the bowl and whisk together.  Heat and whisk until the sugar is dissolved and the mixture is smooth when you run it through your fingers.
  2. Move the bowl to the mixer and use the whisk attachment to beat for about 10 minutes or until the bowl is cool and you have stiff peaks.
  3. While the mixer is running, melt the chocolate chips over a double boiler.  Set aside and allow to cool.
  4. Add in the butter one tablespoon at a time while the mixture is running.  Beat in the vanilla and scrape the bowl as needed.
  5. Beat in the melted chocolate.  If your frosting is a bit loose place it in the fridge for a few minutes and then re-whip.
  6. Pipe the frosting on the cupcake.  Garnish with pistachios and sprinkle the sea salt on top.