Dubai Chocolate Cupcakes
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Dubai Chocolate is going viral everywhere right now. After posting the recipe for my Dubai Chocolate Macarons, I wanted to make Cupcakes with the same flavor. These Dubai Chocolate Cupcakes are filled with pistachio kataifi filling and decorated with chocolate ganache. You will be impressed with the taste and texture of these cupcakes.
Table of Contents
Why You’ll Love This Recipe
- Cucpakes are moit and soft. Try also Vanilla Cupcakes or Pumpkin Muffins.
- If you’re a chocolate lover, you’ll love these cupcakes. Check also Chocolate Strawberry Macarons or Mousse Cake.
- This recipe requires minimal baking tools and skills. Great for beginners. Try also Meringue or Raspberry Cookies.
Ingredients
- Chocolate: Dark chocolate. Use good-quality chocolate. I used Callebaut 811 Dark Chocolate.
- Kataifi: Shredded filo dough. This is the main ingredient for Dubai Chocolate. Do not substitute with a different ingredient.
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Pistachio Butter: Use any of your favorite brands. You can also use homemade pistachio paste.
- Flour: All-purpose flour.
- Oil: Vegetable oil.
- Buttermilk: Use unflavored buttermilk.
- Cocoa powder: Use your favorite brand.
- Espresso powder: Do not skip this ingredient.
- Sugar: White granulated sugar.
How to Make This Recipe
Start this recipe by making the ganache and kataifi filling. After that, bake the cupcakes and assemble them. Heat heavy cream in the microwave or over medium heat. Do not boil. Gently pour warm heavy cream over the chocolate. Add salt and mix with a spatula. Emulsify ganache with the immersion blender and cover with the plastic wrap “to contact”. Refrigerate ganache for at least one hour or overnight.
In the frying pan, melt butter and add kataifi. Over medium heat, fry kataifi for a few minutes or until light brown. Do not burn kataifi. After that, transfer it into a mixing bowl and let it cool. Set aside. Preheat oven to 350°F. Line a 12-cup muffin pan with paper cup liners. In the mixing bowl, whisk together the egg with sugar. Add vegetable oil and buttercream. Mix all until combined. Add sifted dry ingredients: flour, cocoa powder, espresso powder, baking soda, and salt. Using a spatula, mix everything until combined. Divide the cupcake batter among the paper liners, filling each about 2/3 full. Bake cupcakes for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish assembling.
Mix fried kataifi with pistachio butter. Whip the ganache and transfer it into a pastry bag with an open star piping tip. In the cupcake, remove the center with a knife or special tool.
Fill the center of the cupcake with kataifi filling and pipe chocolate ganache. Decorate with chopped pistachios and edible gold.
Expert Tips
- After frying, the kataifi must be let to cool to room temperature before mixing with the pistachio butter.
- Do not overwhip ganache. Whipping for a few seconds will be enough.
- Make sure cupcakes are at room temperature before assembling them.
Recipe FAQs
Store assembled cupcakes in the fridge for 2-3 days.
Yes, freeze cupcakes for a few months.
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Recipe
Dubai Chocolate Cupcakes
Equipment
- 1 spatula
- 1 whisk
- 1 hand mixer
- 1 immersion blender
Ingredients
Dark Chocolate Ganache
- 1 ⅓ cup dark chocolate (230 g)
- 1 cup heavy cream (230ml)
- ¼ tsp salt
Kataifi Pistachio Filling
- 1 ½ cup kataifi (shredded filo dough)
- 1 Tbsp unsalted butter
- ¼ cup pistachio butter
- 3 TBsp chopped pistachios
Chocolate Cupcakes
- 1 cup white granulated sugar (200 g)
- 1 egg
- ½ cup vegetable oil (80 ml)
- 1 cup buttermilk (240 ml)
- 1 ½ cup all-purpose flour
- ¼ cup cocoa powder (25 g)
- 1 TBsp espresso powder
- ¼ tsp salt
- ½ tsp baking soda
Instructions
How to Make Dark Chocolate Ganache
- Heat heavy cream in the microwave or over medium heat. Do not boil.
- Gently pour warm heavy cream over the chocolate. Add salt and mix with a spatula.
- Emulsify ganache with the immersion blender and cover with the plastic wrap "to contact". Refrigerate ganache for at least one hour or overnight.
How to Make Kataifi Pistachio Filling
- In the frying pan, melt butter and add kataifi.
- Over medium heat, fry kataifi for a few minutes or until light brown. Do not burn kataifi. After that, transfer it into a mixing bowl and let it cool. Set aside.
How to Make Chocolate Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper cup liners.
- In the mixing bowl, whisk together the egg with sugar.
- Add vegetable oil and buttercream. Mix all until combined.
- Add sifted dry ingredients: flour, cocoa powder, espresso powder, baking soda, and salt. Using a spatula, mix everything until combined.
- Divide the cupcake batter among the paper liners, filling each about 2/3 full.
- Bake cupcakes for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then remove and finish assembling.
How to Assemble Dubai Chocolate Cupcakes
- Mix fried kataifi with pistachio butter.
- Whip the ganache and transfer it into a pastry bag with an open star piping tip.
- In the cupcake, remove the center with a knife or special tool.
- Fill the center of the cupcake with kataifi filling and pipe chocolate ganache. Decorate with chopped pistachios and edible gold.
Video
Notes
- Fryid the kataifi must be at room temperature before mixing with the pistachio butter.
- Do not overwhip ganache. Whipping for a few seconds will be enough.
- Make sure cupcakes are at room temperature before assembling them.