Chocolate Cupcakes Stuffed with Pistachio Ice Cream

Name: Chocolate Cupcakes Stuffed with Pistachio Ice Cream
Yield: Makes 6 Large Cupcakes
Ingredients: 1½ teaspoons baking soda; 1 large egg; ½ cup brewed coffee; Large pinch of kosher salt; ¼ teaspoon kosher salt; ⅓ cup unsweetened cocoa powder, preferably Dutch processed; 1¼ cups (5½ ounces) unsalted pistachios, toasted, skinned, and coarsely chopped, plus 2 tablespoons for garnish (optional); 2 ounces (4 tablespoons) unsalted butter, softened; ¾ cup granulated sugar; 2 ounces unsweetened chocolate, chopped; ½ cup buttermilk; ½ cup firmly packed dark brown sugar; ½ cup all-purpose flour; 2¼ cups heavy (whipping) cream; 1 ounce bittersweet chocolate, chopped; ½ cup cake flour; 5 large egg yolks; 1 cup milk; ⅓ cup milk; ⅓ cup canola oil; ¾ cup confectioners’ sugar; ½ cup granulated sugar

Preparation info

Makes
6
Large Cupcakes

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

My fellow pastry chef and good friend Janet and I are constantly calling each other to bounce dessert ideas off each other and for general pastry 911 assistance. Our discussions can get quite analytical, due to the scientific nature of baking. But when it comes to critiquing a finished recipe like this one that we both fell in love with, our vocabulary is much simpler and comes down to one word-yum.

Ingredients

Dessert
ice cream
Vegetarian

Ingredients

Method