Pistachio Pudding Cupcakes
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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