A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Pistachio-Cardamom Cupcakes with Dark Chocolate Ganache

Author: Gwen Adams

Pistachio-Cardamom Cupcakes with Dark Chocolate Ganache Recipe

Brooklyn-based bakery Ovenly has these delightful cupcakes on their menu. While they use pistachio flour, which can be purchased online and at specialty stores, we find that we can get a similar result when we finely grind the nuts ourselves. The combination of pistachio and cardamom is one that shouldn't be missed.

At a glance

Prep
Bake
Total
Yield
16 cupcakes
Nutrition information

Ingredients

Choose your measure:

Cupcakes

  • 1 cup chopped blanched pistachio nuts
  • 1 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground cardamom
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons unsalted butter
  • grated rind (zest )of 1 lemon
  • 3 large eggs
  • 1/2 cup sour cream, full-fat preferred
  • 1/2 teaspoon vanilla extract

Ganache

  • 1 1/3 cups dark chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tablespoon butter
  • pinch of salt

Instructions

  1. Preheat the oven to 350°F. Line the wells of a 12-cup muffin pan and 6-cup muffin pan with papers, and grease the inside of the papers.
  2. To make the cupcakes: Place the pistachio nuts in the bowl of a food processor with half the flour. Process for 1 minute, until the nuts are finely ground. Sift the mixture through a strainer, returning any larger chunks to the machine for further grinding with the remainder of the flour.
  3. Whisk the ground nut/flour mixture with the cardamom, baking powder, and salt. Set it aside.
  4. In a large mixing bowl, beat the sugar, butter, and lemon zest until light and fluffy, 2 to 3 minutes. With the machine running, add the eggs one at a time, mixing until each egg disappears into the batter before adding the next. Scrape down the sides and bottom of the bowl.
  5. Add the sour cream and vanilla, mixing on low for 2 minutes, until the batter is uniform. Add the flour mixture and mix on low until just incorporated. Scrape the bowl one more time to make sure everything is evenly mixed.
  6. Scoop the batter by the scant 1/4-cup into the prepared cupcake pan, filling each well 2/3 full.
  7. Bake the cupcakes for 20 to 22 minutes, until a tester inserted in the middle of one of the center cupcakes comes out clean. Remove them from the oven and place them on a rack to cool.
  8. To make the ganache: Place the chocolate in a medium-sized heatproof bowl. Set the bowl aside.
  9. In a saucepan set over medium heat, bring the cream to a simmer. Pour it over the chocolate. Let stand for 3 to 4 minutes, to give the chocolate time to melt. Stir until the mixture is smooth, then add the butter and whisk until completely smooth and shiny.
  10. Run a spatula around the sides and bottom of the bowl to make sure no chocolate has settled there, add the salt, and stir until thoroughly combined.
  11. To assemble the cupcakes: Using a small offset spatula (or butter knife), place a large dollop (about 2 tablespoons) of ganache on each cupcake and smooth over in a circular motion from the center to the outer edges. For decoration, top each cupcake with chopped pistachios.

Nutrition Information

  • Serving Size 75g
  • Servings Per Batch 16 cupcakes
Amount Per Serving:
  • Calories 308
  • Calories from Fat 216
  • Total Fat 24g
  • Saturated Fat 13g
  • Trans Fat 1g
  • Cholesterol 85mg
  • Sodium 179mg
  • Total Carbohydrate 19g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.