What do you do when the nice people from Diamond of California send you a box of pistachios,
walnuts and pecans?
You make cupcakes people!
Cupcakes with pistachios and chocolate.
What could be better!
I decided to keep things simple with this cupcake recipe and let the flavor of the pistachios shine through.
I think it worked.
Chocolate ganache is a beautiful thing and I vow to make it more often.
I may or may not have licked the spatula and the bowl after I finished making the cupcakes :)
Thank you Diamond Nuts for inspiring me to make these delicious cupcakes!
1 box French Vanilla Cake Mix
1/3 cup canola oil
1 cup buttermilk
1 cup Diamond Shelled Pistachios, divided
Using a Magic Bullet or food processor, grind 1/2 cup shelled Diamond Pistachios until finely ground.
Preheat oven to 350 degrees. Line pan with cupcake liners.
Sift cake mix into a large mixing bowl.
Add eggs, buttermilk and oil.
Using an electric mixer, mix until ingredients are all combined.
Fold in finely ground pistachios.
Using a large cookie scoop, fill liners 2/3 full. Bake for 18-20 minutes or until done.
Cool in pan for a few minutes and then place the cupcakes on a wire rack to continue cooling.
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 T butter, softenened
Placed chopped chocolate in a small heatproof bowl. In a small saucepan, over medium-high heat, bring heavy cream to a simmer. Pour the warm cream over the chocolate and let stand 1-2 minutes. Whisk until the chocolate is completely melted and ganache is smooth. Whisk in the butter until completely incorporated. Let ganache cool for a few minutes.
Dip tops of cupcakes into ganache.
Sprinkle with chopped pistachios.