Quadruple Chocolate Pistachio Cupcakes
 
 
Chocolate cupcakes with a milk chocolate-pistachio truffle filling and frosted with chocolate-olive oil mousse.
Author:
Recipe type: Dessert
Serves: 14-16 cupcakes
Ingredients
  • For the cupcakes:
  • ¼ cup + 2 tablespoons unsweetened Dutch-process cocoa powder
  • ¼ cup + 2 tablespoons cup hot water
  • 1¼ cups all-purpose flour
  • ¼ cup finely ground pistachios
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon + a pinch salt
  • 1½ sticks unsalted butter
  • 1 cup + 2 tablespoons sugar
  • 2 large eggs, room temperature
  • ½ tablespoon ½ teaspoon pure vanilla extract
  • ½ cup sour cream, room temperature
  • For the truffles:
  • 100g best quality milk chocolate, chopped
  • 35ml double cream
  • ¼ teaspoon pure vanilla extract
  • about 20g chopped pistachios
  • For the frosting:
  • 100g dark chocolate (50% cocoa), chopped
  • 50g dark chocolate (70% cocoa), chopped
  • 100ml extra virgin olive oil
  • 1 cup (250ml) thickened cream, chilled
  • chopped pistachios and finely ground pistachios, to sprinkle
Instructions
  1. For the cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, pistachios, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
  4. Using the cone method, cut out a hole in the center of the cupcakes then stuff in a truffle. Cover the truffle with a trimmed part of the cupcake you cut out, if desired. Frost cupcakes with chocolate olive oil mousse, then sprinkle with chopped pistachios.
  5. For the truffles: Melt the chocolate and cream together in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours.
  6. When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to use.
  7. For the frosting: Place chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water) and stir until melted. Stir in the olive oil, then remove from heat to cool for 5 minutes.
  8. Meanwhile, in a chilled bowl using chilled beaters, whip the cream to soft peaks (I used Katie, my KitchenAid mixer to do this!). Gently fold the whipped cream into the chocolate mixture until combined. Spoon into a piping bag fitted with the tip of your choice and pipe onto cupcakes. Sprinkle with pistachios.
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2011/03/quadruple-chocolate-pistachio-cupcakes/