You want the recipe? I thought so!
Pistachio Cupcakes
-2 Sticks butter(at room temperature)
-1 1/3 c. sugar
-6 eggs
-1 tsp. vanilla extract
-3 c. flour
-3 tsp. baking powder
-1/4 tsp. salt
-1 1/2 c. prepared pistachio pudding
-bag of mini M&M's
*I grabbed this as a general pudding cupcake recipe off the internet but it wasn't explicit about the pudding being prepared so I used two whole packages of the pistachio pudding mix. I realized the mistake when the batter was so thick so I added 3 cups vanilla almond milk, another cup of flour, 2 more tsp. baking powder and another 1/4 tsp of salt. I improvised the best I could and in the end it turned out just fine.
Chocolate Ganache
-3/4 c. semi-sweet chocolate chips
-1/2 c. heavy whipping cream
-3-4 Tbsp. powdered sugar
Vanilla Almond Frosting
-1 stick of butter(at room temperature)
- 4 1/2 c. powdered sugar
-3/4 tsp vanilla extract
-1/2 tsp almond extract
-3-5 Tbsp. vanilla almond milk
For the cupcakes
*prepare the pudding ahead of time
1. Using a standup mixer beat butter and sugar together.
2. Continue beating and add the eggs one at a time until completely mixed.
3. In a separate bowl whisk together the flour, baking powder and salt.
4. Add flour, baking powder and salt a little at a time alternating with the prepared pistachio pudding and ending with the flour. Mix until completely combined.
5. Removed paddle attachment and using a spoon briefly stir in 1/2-3/4 c. of mini M&M's.
6. Line cupcake pans with cupcake liners and spray with cooking spray.
7. Fill cups 3/4 of the way full.
8. Bake at 350 for 25 minutes.
9. Let cool for 10-15 minute then using a melon baller scoop out the middles of the cupcakes.
For the Ganache
1. Combine chocolate chips, heavy cream and powdered sugar in a small bowl.
2. Microwave for roughly 30 seconds
3. Stir until combined and smooth.
4. Let cool for about 10 minutes and then scoop ganache into the holes in the cupcakes.
5. Let chill in the fridge for about 30 minutes
For the Frosting
1. In a standup mixer, using the whisk attachment, beat butter until light and fluffy
2. Continue mixing adding 1 cup of powdered sugar at a time.
3. Add the extracts.
4. Add 3 Tbsp. almond milk. Continue adding milk until you reach your desired consistency
5. Frost cupcakes any way you like, with your favorite tip or just using a ziploc bag with a hole cut in the corner :)
6. Let chill in the fridge until you are ready to serve.
Mmmm enjoy!
