The Wedding Directory | Wedding Blog | Cakes & Catering | Sweet somethings part III: Chocolate Cupcakes with Ganache and Pistachio Brittle

Sweet somethings part III: Chocolate Cupcakes with Ganache and Pistachio Brittle

Deliciously dark and deeply delicious, these decadent dreams are sure to dazzle at your glamorous, old-world wedding and will no doubt become the pie’ce de resistance of the party.Their stark sophistication belies how wonderfully easy they are to make almost as easy as they are to eat. Our advice: make sure that these hot little numbers outnumber guests 2:1

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Ingredients:(makes 16)
Cupcakes

• 125ml cocoa
• 250ml flour
• 250ml sugar
• 5ml bicarb
• 2,5ml baking powder
• 2,5ml salt
• 1 egg
• 125ml warm water
• 125ml buttermilk
• 62,5ml canola or vegetable oil
• 2,5ml vanilla extract

Ganache

• 200g good quality dark chocolate
• 250ml fresh cream
• 15ml liquid glucose or syrup

Pistachio Brittle

• 500ml sugar
• 250ml shelled pistachio nuts, halved lengthways

Method:
Cupcakes

1. Preheat the oven to 180°C
2. Line muffin pans with 16 paper cases of your choice
3. Sift cocoa, flour, sugar, bicarb, baking powder and salt into a bowl
4. Add the egg, water, buttermilk, oil and vanilla extract and mix with an electric beater for around 3 minutes
5. Using a ⅓ cup measure, scoop mixture into cupcake cases
6. Bake for 18-20 minutes, or until a skewer comes out clean
7. Place on a cake rack, then ice when completely cool

Icing

1. Chop up the chocolate into small pieces and place in a bowl
2. Bring the cream up to the boil in a small saucepan, then remove from the heat and add glucose or syrup
3. Pour the cream over the chocolate, allow to stand for a minute then stir the mixture until smooth
4. Allow to cool before icing the chocolate cupcakes

Pistachio Brittle

1. Melt sugar over medium heat (do not stir)
2. Scatter the pistachios onto a silicone baking mat or wax paper
3. Pour the melted sugar over the nuts to create a sheet of brittle
4. Once cooled and hardened, break into pieces and stud the ganache-topped cupcakes with the brittle

Variation:  Substitute almonds for the pistachios

© The Wedding Directory

More Sweet Somethings:
Vanilla Cupcakes with Heavenly Meringue Icing
Coconut and Lime Cupcakes