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

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.

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