In these heavenly cupcakes, the delicate flavors of white chocolate and pistachios unite to create a truly divine treat! The White Chocolate Swiss Meringue Buttercream is wonderfully fluffy and light, offering a delightful contrast to overly sweet frostings. Meanwhile, the White Chocolate Pistachio Fudge filling adds a sticky sweetness and delightful texture, perfectly complementing the airy components of the cupcake.
Makes 14 cupcakes
Pistachio Cupcakes
- 1¼ cups (159 g) all-purpose flour
- ½ cup (68 g) ground pistachios (refer to Notes)
- 1¼ tsp (6 g) baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup (120 ml) vegetable oil
- 2 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) buttermilk, at room temperature
- 1 tsp vanilla extract
- ¼ tsp almond extract
White Chocolate Pistachio Fudge
- ⅔ cup (156 ml) condensed milk
- ½ tbsp (7 g) unsalted butter
- 3 tbsp (40 g) chopped white chocolate (refer to Notes)
- ¼ cup (34 g) ground pistachios
White Chocolate Swiss Meringue Buttercream
- 1 cup (170 g) chopped white chocolate (refer to Notes)
- ½ cup (120 ml) heavy cream
- 3 large egg whites
- ¾ cup (150 g) granulated sugar
- 1 cup plus 2 tbsp (255 g) unsalted butter, cut into thin pieces, at room temperature
- 1 tsp vanilla extract
- Chopped pistachios, for garnish (optional)
To prepare the Pistachio Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt, whisking them together thoroughly. Set this dry mixture aside.
In another bowl, whisk together the oil and eggs until well combined. Add the granulated sugar and continue whisking until fully incorporated. Next, pour in the buttermilk, vanilla extract, and almond extract, whisking again until evenly mixed.
Finally, add the dry ingredients to the wet mixture, gently folding them together with a rubber spatula until fully incorporated.
Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full. Place them in the preheated oven and bake for approximately 18 minutes. Begin checking for doneness around the 15-minute mark, and continue baking as needed until a gentle press on the cupcakes' tops springs back, indicating they're done.
Allow the cupcakes to cool completely before proceeding with filling and frosting.
To prepare the White Chocolate Pistachio Fudge, combine the condensed milk, butter, chopped white chocolate, and ground pistachios in a small saucepan. Cook over medium heat, stirring continuously for 8 to 10 minutes. Be vigilant to prevent the fudge from sticking to the bottom of the pan. Cook until the mixture thickens to a fudgy consistency, and you can see the bottom of the pan when running a spatula through the center of the fudge.
Use a spatula or whisk to gently combine the cream and chocolate until the chocolate is fully melted. If there are still visible lumps of white chocolate, gently heat the mixture in short intervals in the microwave, stirring in between, until the chocolate is completely melted. Allow the ganache to cool to room temperature. Once cooled, proceed to prepare the buttercream.
In a heatproof bowl set over a double boiler with simmering water, combine the egg whites and granulated sugar. Ensure that the bowl doesn't touch the water to prevent premature cooking of the egg whites. Whisk the mixture continuously until the sugar dissolves completely and a candy thermometer registers 140°F (60°C).
Remove the syrup from the heat. Using an electric mixer fitted with the whisk attachment, beat the syrup at high speed until stiff peaks form. The duration may vary, typically ranging from 5 to 10 minutes, depending on the power of your mixer. For example, with a hand mixer, it usually takes around 10 minutes, whereas with a stand mixer, it may take approximately 5 minutes. The meringue should have a glossy, white appearance.
Once the meringue has reached stiff peaks, begin adding the butter gradually while the mixer is running at medium-high speed. Add one portion of butter at a time, allowing a few seconds before adding the next. Continue whipping until the buttercream becomes creamy, fluffy, and all the butter has been fully incorporated. The duration of this process can vary between 5 to 10 minutes, depending on factors such as the temperature of the butter and the consistency of the meringue.
Once the buttercream achieves a fluffy and thick consistency, gently fold in the cooled white chocolate ganache until fully incorporated. Then, add the vanilla extract and mix until well combined.
To assemble the cupcakes, use a spoon to hollow out the center of each cupcake. Fill the cavity with the White Chocolate Pistachio Fudge. Transfer the White Chocolate Swiss Meringue Buttercream into a piping bag fitted with your preferred piping tip. Pipe the frosting over the cupcakes in decorative swirls.
For an optional garnish, sprinkle chopped pistachios over the frosted cupcakes.
Notes: To yield ½ cup (70 g) of pistachio flour, you'll require approximately 1 cup (120 g) of shelled pistachios. Simply grind the pistachios in a small food processor until they reach a fine texture. Avoid over-processing to the point where they turn into a paste; stop once the pistachios are finely ground. Finely ground pistachios are not necessary for this recipe; larger chunks will add texture and crunch.
Ensure you use high-quality baking white chocolate containing at least 24% cocoa butter. Avoid using white chocolate chips or chocolate melts for optimal results.
