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
- Preheat the oven to 325 ˚F and line the cupcake tin with cupcake liners.
- Grind the 1/2 cup of pistachios in a food processor until it forms a paste.
- 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.
- 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.
- Add in the flour and salt and mix until just combined.
- Fold in the rest of the pistachios by hand.
- Use a stand ice cream scoop to portion the batter into the cupcake liners.
- 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
- 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.
- 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.
- While the mixer is running, melt the chocolate chips over a double boiler. Set aside and allow to cool.
- Add in the butter one tablespoon at a time while the mixture is running. Beat in the vanilla and scrape the bowl as needed.
- 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.
- Pipe the frosting on the cupcake. Garnish with pistachios and sprinkle the sea salt on top.