Chocolate Ganache Pistachio Cupcakes with Chocolate Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 cup Sprite or lemon lime soda

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1/4 cup Cocoa powder
  • 3 1/2 cup Powdered sugar
  • 1 1/2 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla
  • 1 box White cake mix

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1/3 cup Pistachios

• Dairy

  • 14 tbsp Butter
  • 1 8 oz. package Cream cheese, reduced fat
  • 1/2 cup Heavy whipping cream
  • 2 tbsp Milk

• Desserts

  • 1 3 oz. box Pistachio pudding, instant

Found on thegoldlininggirl.com

Description

Ingredients

• 1 box white cake mix
• 1 - 3 oz. box instant pistachio pudding
• 1 c. Sprite or lemon-lime soda
• 1 c. vegetable oil
• 3 eggs
• 1 tsp. almond extract
• 1½ c. semi-sweet chocolate chips
• ½ c. heavy whipping cream
• 6 tbsp. butter
• 1 - 8 oz. package reduced-fat cream cheese, softened
• ½ c. butter, softened
• 3½ c. powdered sugar
• ¼ c. cocoa powder
• 1 tsp. vanilla
• 2-3 tbsp. milk
• ⅓ c. chopped pistachios, optional garnish

Directions

• Line 18 regular-sized baking cups with paper liners.
• Fill half full with cake batter.
• Bake at 350 degrees for 12-16 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
• Cool completely.
• Meanwhile, prepare ganache and buttercream.
• In a medium microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
• Microwave on high for 1-2 minutes, or until heavy cream just begins to boil.
• Whisk until the chocolate and butter are completed melted, and the mixture is smooth.
• Place in the refrigerator for 10-15 minutes to allow it to thicken.
• Using a spoon or cookie scoop, scoop a 1-inch ball out of the center of each cupcake.
• Spoon a rounded teaspoonful of ganache into the center of the hole of each cupcake.
• In a large mixing bowl, beat cream cheese and butter until fluffy.
• Add powdered sugar, cocoa powder, and vanilla, beating until combined.
• Add 1 tbsp. milk, and beat until combined, adding more milk as needed to achieve desired consistency.
• Beat for 3-4 minutes, or until light and fluffy.
• Frost cupcakes. Sprinkle with chopped pistachios. Enjoy!