Kirbie's Cravings

Pistachio cupcakes

photo of one Pistachio cupcake on a plate

I saw some pistachio cupcakes from Annie’s Eats that really caught my eye. I love pistachio and I loved how she decorated her cupcakes with chocolate ganache and a sprinkle of chopped pistachio nuts.

I wanted to make them this weekend, but I didn’t have all the ingredients I needed. I did come across another pistachio cupcake recipe by Two Tiny Kitchens which uses a pistachio pudding mix and a white cake mix. It just so happened that I’ve had a box of Jello pistachio pudding mix sitting in my cupboard for quite a while and I’ve been trying to figure out what to do with it. I also had a Pillsbury white cake mix box in my cupboard because I always keep a few cake mixes for emergencies or to make cake mix cookies.  So I decided to make the pistachio pudding cupcakes and use the decoration idea of Annie’s Eats.

close-up photo of Pistachio cupcakes on a plate

The pistachio pudding cupcake mix is easy to put together as you start with a white cake mix. I altered the recipe slightly, adding some sour cream, milk and reducing the amount of oil. As promised by Two Tiny Kitchens, the cupcakes came out super moist. I also liked the pale green color.

photo of three cupcakes on a plate

The cupcakes were moist and fluffy, but they did definitely still taste like cake mix cupcakes. I don’t mean to sound like a snob, but ever since I’ve started baking from scratch, it’s hard for me to eat cake mix cakes. There’s still a few that I love, like Pillsbury funfetti cake, but a lot of them have a cake mix taste to them that I don’t seem to enjoy as much anymore. I liked these, but I didn’t love them.

They were quick to whip up though. And I was in a rush when making them so something quick was what I needed. My chocolate ganache topping was also a bit rushed because I was in a rush. I dipped each cupcake top with chocolate ganache and then chopped up some pistachios to garnish the tops.

photo of Pistachio cupcakes on a plate

 

Pistachio Pudding Cupcakes

Servings: 12
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Dessert
Cuisine: American
These cupcakes are easy to make – you only need a few ingredients including cake mix, which makes these a snap to make.

Ingredients

  • 1 pkg white cake mix I used Pillsbury
  • 1 pkg instant pistachio pudding mix I used Jello brand
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 3 eggs
  • 1 cup milk
  • 4 oz bittersweet chocolate finely chopped
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 350°F. Mix all ingredients and beat at medium speed for about 5 minutes. Pour batter into cupcake tins about 2/3 full and bake for 18-22 minutes.
  • To make the ganache, heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
  • Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
  • Let ganache cool for a few minutes before dipping cupcake tops until cupcakes have a smooth layer of ganache covering the tops.
  • Chop some pistachios to add as garnish on top of the ganache

Notes

Recipe adapted from Two Tiny Kitchens

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

3 comments on “Pistachio cupcakes”

  1. Yum! I wish my baking creations looked that pretty! You should try these banana chocolate chunk cupcakes. They are incredible!

  2. Do you have a specific recipe you are referring to? Thanks for stopping by!

  3. Pingback: Frame: On Cheating « The Best Thing Since Sliced Bread

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