PISTACHIO Chocolate Ganache Filled CUPCAKES
Creating this cupcake recipe has been a journey spanning 10 years for me. I have made a total of 7 different versions of this recipe; some with pudding, some without milk, and even some with lard. It certainly serves as a solid reminder that baking is a labor of love. All along the way, I had friends and family joyfully agree to be my testers. These cupcakes can be the crowning glory of your party contributions, as they were mine. Most importantly, they are the perfect decadent comfort food to satisfy your sweet tooth.
By Candice Mahadeo
Makes 12 cupcakes. Prep time: 45 minutes. Cook time: 25 minutes. Rest time: 30 minutes.
Chocolate Ganache
Ingredients: 4 oz baking chocolate, chopped ¼ cup heavy cream Directions: 1. Put a heatproof bowl with cream over a simmering pot of water. 2. After 2 minutes, when the cream is near hot, add in chocolate and whisk frequently until incorporated, about 1 minute. The mixture should be glossy and smooth. 3. Take off the heat and put it in the freezer for 15 minutes. 4. Once cool, shape the ganache into dime-size balls with two spoons, and reserve 4 tablespoons of chocolate ganache for icing. 8
Chocolate Buttercream Frosting Ingredients:
2 sticks unsalted butter, at room temperature 4 tbsp cocoa powder ¾ cup confectioners’ sugar 1 tsp vanilla extract 1 tsp whole milk 4 tbsp chocolate ganache, at room temperature
Directions:
1. Whip the butter for 10 ½ minutes by hand with increasing intensity. (This is much easier in a stand mixer, for 4 minutes on medium speed, then 4 minutes on high.) 2. Slowly add the cocoa powder and confectioners’ sugar and whip for 7 minutes. (4 minutes on medium in a stand mixer.) 3. Add the extract and milk, whip for 1 minute. 4. Add the chocolate ganache, whip for 3-4 minutes until fluffy. You can add more confectioners’ sugar if the consistency isn’t as fluffy as desired.
