Pistachio Cupcake with Chocolate Ganache

This Pistachio Cupcake with Chocolate Ganache is going to be a hit. The nutty and buttery pistachio cupcake, topped with a rich dark chocolate ganache. Yumms!

Pistachios have a unique distinctive sweet nutty flavor. Difficult to stop eating once you start, its addictive like that.

The history of Pistachios go way back and when I say way back, I really mean way back. Its in Genesis! All these years of reading the bible and this is the first time I heard it:

Genesis 43:11

Then their father Israel said to them, “If it must be, then do this: Put some of the best products of the land in your bags and take them down to the man as a gift–a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.

It’s a delicacy!

Proverbs 17:22

“A Joyful heart is good medicine…..”

In Chinese, because of the semi opening of the shells, Pistachios are called 开心果 which when translated means “Happy Nut”.

I did a little web search on the benefits of eating Pistachios, and one of its benefits includes a HEALTHY HEART.

Going back to the verse, a joyful heart is good medicine. Similarly, having joy and happiness gives you a happy healthy heart. So release all those stress and worry and breathe in a little more joy and happiness.

For now, let me share some happiness with you guys with the Pistachio Cupcake with Chocolate Ganache Recipe!

Click on the recipe below for a printable PDF copy- 

Pistachio Cupcakes with Chocolate Ganache

Pistachio Cupcake with Chocolate Ganache 

For the Pistachio Cupcakes:

115g Pistachios (shelled)

150g Unsalted Butter (room temp)

85g Cream Cheese (room temp)

180g Caster Sugar

3 Large Eggs

1 tsp Vanilla Extract

190g Plain Flour

1 ½ tsp Salt

 

PREHEAT YOUR OVEN TO 170degC

1.In a food processor, grind 70g of the pistachios until finely ground and 45g coarsely ground/chopped

2.On low speed, Combine BUTTER, CREAM CHEESE, finely ground PISTACHIOS and SUGAR and slowly increase to medium-high speed. Beat it until light and fluffy (Scrape down sides when needed)

3.Add in EGGS, one at a time

4.Add in VANILLA EXTRACT

5.On low speed, add in FLOUR and SALT. Mix until it’s just combined

6.With a spatula, fold in coarsely ground/chopped PISTACHIOS

7.Divide into paper cups and bake for 23-25 minutes or until a wooden skewer comes out clean

 

Chocolate Ganache

115g Chocolate Coverture

100ml whipping cream

30g unsalted butter

Chopped Pistachios to sprinkle over the cupcakes

 

1.Simmer the CREAM and BUTTER in a small heatproof bowl

2.Pour over CHOCOLATE, leave it for a minute before stirring

3.Using a hand whisk, stir it in a circular motion until ganache becomes smooth (add a bit of golden syrup for a little shine)

4.Set aside to let it cool and thicken a little.

5.Use a spoon to scoop ganache over cooled cupcakes

6.Sprinkle chopped pistachios over the cupcakes

Pistachio Cupcake with Chocolate Ganache

“Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.”

Albert Schweitzer

Hope you enjoy the Pistachio Cupcake with Chocolate Ganache .

Till next time, love Karen.