It’s nuts how fast time flies. Reaching middle age is bittersweet. Grateful to be here, but not crazy about the physical changes. These sweet pistachio cupcakes are a light contrast to the rich chocolate ganache frosting. This delicious flavor combo is inspired by my bro, who celebrates his 50th birthday this week. As my puppy says, “Good News! You don’t smell old.”
1 cup (120g) unsalted pistachio nuts, shelled and ground
1 cup + 2 tablespoons (135g) flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup (198g) sugar
½ cup + 2 tablespoons (142g) butter, softened
1 tablespoon lemon zest
3 large eggs
½ cup (113g) Greek yogurt
½ teaspoon vanilla
Makes 16 cupcakes
8 ounces chocolate, chips or a chopped-up bar
1 cup heavy cream
¼ teaspoon salt
.5 ounce pistachio nuts, chopped
Set out butter, eggs and yogurt to warm up to room temperature; at least a half hour in advance.
Preheat oven to 350° Fahrenheit.
Line cupcakes pans with paper cups.
In a food processor, finely grind the nuts for a few minutes until the consistency of flour.
In a medium bowl, whisk together the ground nuts, flour, baking powder and salt.
In a large bowl, cream together the softened butter, sugar and zest. Beat for several minutes until the mixture turns to a pale color and the sugar granules are absorbed into the butter.
In a small bowl, slightly beat the eggs, yogurt and vanilla. Slowly mix the egg mixture into the large bowl.
Slowly add the flour mixture into the batter.
Use a ¼-cup measuring cup to scoop batter into prepared pans. Each will be two-thirds full.
Bake for 22-25 minutes. You know they are done when a wooden toothpick inserted into the middle of one of the cupcakes comes out clean.
Cool on a wire rack.
Place chocolate chips in a medium, heat proof bowl. Set aside
In a sauce pan over medium heat, heat the heavy cream until it starts to boil.
Pour cream over chocolate. Do *not* stir right away; allow the cream to melt the chocolate.
After 10 minutes, stir mixture until smooth.
Allow to cool to room temperature.
Whisk to add air for a fluffier frosting.
Frost cupcakes and top with chopped pistachios.
Adapted from a recipe by King Arthur Flour.