Description
These cupcakes are a new take on a classic bundt cake.
Ingredients
For the cupcakes
1 box (15.25 ounces) yellow cake mix
1 box (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup water
1/2 cup vegetable oil
1/2 teaspoon almond extract
1/4 cup chocolate syrup
For the ganache
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
For decoration
4 tablespoons finely chopped pistachios
1 tablespoon sprinkles
4 tablespoons candies
Instructions
For the cupcakes
Preheat oven to 375 degrees F.
Line muffin tin with cupcake liners.
In the bowl of a stand mixer, combine the cake mix, pudding mix, eggs, water, vegetable oil, and almond extract. Mix for 2 minutes on medium-low speed. This can also be done with a hand mixer.
Remove about 1 cup of the batter to a small bowl and add the chocolate syrup. Mix well to combine.
Fill each cupcake liner about halfway with the pistachio cake batter. Spoon 2 teaspoons of chocolate batter on top of the pistachio batter. Using a butter knife, gently swirl the two batters to create a marbled pattern.
Bake the cupcakes for 14-17 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.
Place muffin pan on a rack and cool cupcakes completely.
For the ganache
Place the chocolate chips into a heatproof bowl.
In a small pan, gently warm the heavy cream, just until tiny bubbles form around the edge of the pan.
Pour the heavy cream over the chocolate chips and let sit for 2 minutes. Stir the cream and chocolate until smooth and shiny.
To assemble
Gently dip the top of each cupcake in the ganache. Let excess drip off before turning right-side up on a rack.
Decorate each cupcake with chopped pistachios, sprinkles, or candies.
Notes
To make this as a bundt cake
- Reduce oven temperature to 350 degrees F.
- Generously grease and flour a bundt pan. Place half of the pistachio batter in the pan, then layer all of the chocolate batter, and then top with the remaining pistachio batter. Use a butter knife or spatula to gently swirl the batters to create the marbled effect.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan on a rack for 15 minutes before inverting and removing the cake from the pan to finish cooling.
- Omit the ganache and serve with a dusting of powdered sugar.
- Prep Time: 20 minutes
- Inactive Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cakes, Cupcakes
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260.91
- Sugar: 19.57 g.
- Sodium: 250.46 mg.
- Fat: 13.28 g.
- Saturated Fat: 3.85 g.
- Carbohydrates: 33.04 g.
- Fiber: 0.93 g.
- Protein: 3.43 g.
- Cholesterol: 48.87 g.
Keywords: chocolate, cake mix, pudding mix