Whipped pistachio ganache

1. This recipe uses my whipped white chocolate pistachio ganache — make it ahead of time and chill overnight.

Chocolate cupcakes

1. In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter with the granulated sugar until smooth and glossy.
2. Mix in the eggs one at a time, then stir in the vanilla extract until fully combined and slightly thickened.
3. In a separate bowl, whisk together the cake flour, sifted cocoa powder, baking powder, baking soda, and a pinch of salt.
4. Add the dry mixture to the wet ingredients in 2 parts, alternating with the buttermilk. Mix until just combined — do not overmix. The batter should be smooth and chocolatey.
5. Line a muffin pan with 12 cupcake liners and fill each one ¾ full with batter. Bake in a preheated oven at 350°F (180°C) for about 18–20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Pistachio kadaif filling

1. Mix pre-toasted kadaif noodles with pistachio spread until well combined. Set aside.
2. Once cooled, use a cupcake corer or apple corer to hollow out the center of each cupcake. Fill with the crispy pistachio mixture.

Chocolate pistachio drip

1. In a small bowl, melt the chopped dark chocolate with heavy cream in the microwave (15-second intervals, stirring in between) or over a double boiler until smooth.

Assemble and Decorate

1. Pipe the whipped pistachio ganache on top of each cupcake using a piping bag fitted with your favorite tip.
2. Drizzle the pistachio chocolate ganache over the frosting using a spoon or piping bag.
3. Top with a sprinkle of chopped pistachios for extra crunch and a pop of color.