Dubai Chocolate Cupcakes
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.
Servings: 12 cupcakes
Calories: 431kcal
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.
Nutrition
Serving: 1cupcake | Calories: 431kcal | Carbohydrates: 41g | Protein: 6g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 179mg | Potassium: 276mg | Fiber: 3g | Sugar: 23g | Vitamin A: 392IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 4mg
