Joanne and Newt celebrated their one year anniversary this month, so I thought anniversary cupcakes were in order. I was inspired by this matcha and chocolate cake with crushed pistachios, so here is my cupcake version...
Matcha cupcakes with chocolate glaze
The matcha cuppies were filled with pistachio cream...a sort of green color scheme...
Inside the cupcake
I followed Santos' matcha cupcake recipe, using a combination of all-purpose flour, pastry flour, and 2 t baking powder, since I did not have self-rising flour. After the cupcakes cooled, I made holes with an apple corer and filled them with pistachio cream. Then they were topped with a dollop of chocolate glaze and a sprinkling of chopped toasted pistachios. The glaze is basically my favorite chocolate ganache, made without chopping the chocolate first due to laziness. Here are the recipes...
1/3 c raw pistachios
1/3 c powdered sugar
1 - 2 T water
2/3 c heavy cream
Toast pistachios at 300 F until fragrant, about 5 minutes.
Grind pistachios in food processor, then add powdered sugar.
Add 1 T water until a paste forms, adding more if necessary.
Whip cream with electric mixer until peaks form, then fold in pistachio paste.
8 oz semisweet chocolate (I use Ghiradelli)
1/2 c heavy cream
1 T vanilla sugar
1 T honey
2 T unsalted butter
Melt chocolate over double-boiler with sugar and honey.
Slowly pour cream into mixture, whisking until fully incorporated.
Add 1 T butter at a time, whisking until chocolate glaze is thick and spreadable.