MOCHA CHOCOLATE CUPCAKES WITH PISTACHIO CREAM FROSTING

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MOCHA CHOCOLATE CUPCAKES WITH PISTACHIO CREAM FROSTING

cupcake with pistachio cream icing

We are often asked how to use Crema di Pistacchio. Here's a sinfully-good idea.

Mocha Chocolate Cupcakes with Pistachio Cream Frosting
Ingredients
2 cups unbleached flour or 2 1/4 cups Antimo Caputo 00 flour
2 teaspoons baking soda
1/2 teaspoon salt
3 ounces Perugina Bittersweet Chocolate, chopped coarsely
1/2 cup Delitia Parmigiano-Reggiano butter, softened
2 cups light brown sugar, lightly packed
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup Greek-style plain vanilla
1 teaspoon Illy Dark Espresso, Ground,  dissolved in 1 cup boiling water
Prepare muffin pans (this will make about 18 cupcakes) with paper liners or butter and flour them. Preheat oven to 350 degrees. Melt chocolate in the top of a double boiler or in a heat-proof bowl over hot water until smooth. Set aside to cool.
Sift flour, baking soda, and salt together in a bowl.
In the bowl of a standing mixer or in a deep bowl if using a handheld beater, cream the butter well. Add the brown sugar, and beat for 3 or 4 minutes until well-incorporated. Add the eggs, one at a time, beating after each addition until smooth. Then beat on medium-high speed until fluffy and light, 4-5 minutes. With mixer on low speed, beat in vanilla and cooled chocolate. Then on low speed, begin to alternate adding the flour mixture and the yogurt, beating until smooth after each addition. Finally add the boiling coffee-water mixture, and beat on low speed just until smooth. 
Using a bowl or measuring cup with a spout, evenly divide the batter among muffin tins, each about 2/3 full. Bake in preheated oven for about 20-25 minutes until tops of cupcakes are set. Chocolate continues to bake and settle a few minutes after being removed from oven so don't overbake. Cool cupcakes at room temperature.
Pistachio Cream Frosting
Ingredients
1/2 cup Delitia Parmigiano-Reggiano butter, softened
3 cups sifted powdered sugar
2/3 heavy cream, plus a little more if needed
1 teaspoon vanilla extract
2 tablespoons Crema di Pistacchio Oro Verde 
In the bowl of a standing mixer or in a deep bowl if using a hand-held mixer, beat the butter until fluffy and light. On low speed, begin adding powdered sugar 1/2 cup at a time. Add 1/3 cup heavy cream and beat until smooth (it will be very stiff). Then add cream a little at a time until mixture is of spreadable consistency. Add the vanilla and then the Crema di Pistacchio. Beat in a little more cream if necessary. Put the frosting in a cake decorating bag and pipe frosting on top of cupcakes, or frost the tops with a knife. If desired, cupcakes can be cut horizontally and frosted, then reassembled and frosted on top.We often are asked how to use Crema di Pistacchio. Here's a sinfully-delicious way.

 

CUPCAKES

Ingredients

 

  • 2 cups unbleached flour or 2 1/4 cups Antimo Molino 00 flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 ounces Perugina Bittersweet Chocolate, chopped coarsely
  • 1/2 cup Delitia Butter of Parma, softened
  • 2 cups light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Greek-style plain yogurt
  • 1 teaspoon Illy Ground Dark Roast Espresso,  dissolved in 1 cup boiling water

Prepare muffin pans (this will make about 18 cupcakes) with paper liners or butter and flour them. Preheat oven to 350 degrees. Melt chocolate in the top of a double boiler or in a heat-proof bowl over hot water until smooth. Set aside to cool. Sift flour, baking soda, and salt together in a bowl.

In the bowl of a standing mixer or in a deep bowl if using a handheld beater, cream the butter well. Add the brown sugar, and beat for 3 or 4 minutes until well-incorporated. Add the eggs, one at a time, beating after each addition until smooth. Then beat on medium-high speed until fluffy and light, 4-5 minutes. With mixer on low speed, beat in vanilla and cooled chocolate. On low speed, begin to alternate adding the flour mixture and the yogurt, beating until smooth after each addition. Finally add the boiling coffee-water mixture, and beat on low speed just until smooth. 

Using a bowl or measuring cup with a spout, evenly divide the batter among muffin tins, each about 2/3 full. Bake in preheated oven for about 20-25 minutes until tops of cupcakes are set. Chocolate continues to bake and settle a few minutes after being removed from oven so don't overbake. Cool cupcakes at room temperature.

(Adapted from "A PIECE OF CAKE" by Susan G. Purdy)

PISTACHIO CREAM FROSTING

Ingredients

In the bowl of a standing mixer or in a deep bowl if using a hand-held mixer, beat the butter until fluffy and light. On low speed, begin adding powdered sugar 1/2 cup at a time. Add 1/3 cup heavy cream and beat until smooth (it will be very stiff). Then add cream a little at a time until mixture is of spreadable consistency. Add the vanilla and then the Crema di Pistacchio. Beat in a little more cream if necessary. Put the frosting in a cake decorating bag and pipe frosting on top of cupcakes, or frost the tops with a knife. If desired, cupcakes can be cut horizontally and frosted, then reassembled and frosted on top.

 

 

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