Chocolate Cupcakes Stuffed with Pistachio Ice Cream

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

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