Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Dubai Chocolate Cupcakes
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- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 371
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 175 mg
Inspired by the viral flavors and textures of the Dubai chocolate bars, these picture-perfect cupcakes are decadence in every bite. Rich, moist chocolate cupcakes are filled with a crispy pistachio cream and kataifi mixture that mimics the beloved taste and crunch of Dubai chocolate. A swirl of silky chocolate frosting sits on top, and a drizzle of pistachio shell topping that hardens on contact with the chilled frosting is the final bit of indulgence. And while there are a few elements to the cupcakes, every step is approachable and comes together smoothly with a little planning. The reward is a generous batch of 24 impressive cupcakes perfect for celebrations, dinner parties, bake sales or anytime you want an extra-special dessert.
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 371
- Total Fat
- 25 g
- Saturated Fat
- 12 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 57 mg
- Sodium
- 175 mg
Ingredients
Cupcakes:
Frosting:
Filling:
Pistachio White Chocolate Shell:
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Directions
Special equipment:
two 12-cup muffin tins; 24 paper cupcake liners; a pastry bag fitted with a large star tip; a piping bag fitted with a wide round tip- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl. Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl. Add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake liners each two-thirds full with the batter. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes. Transfer to a wire rack to cool completely.
- For the frosting: Place the chocolate in a medium heatproof bowl. Set the bowl over a medium saucepan filled with about 1 inch of simmering water (do not let the bottom of the bowl touch the water) and heat, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the water and let cool to room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the cooled melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 4 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Keep at room temperature until ready to decorate the cupcakes.
- Meanwhile, for the filling: Melt the butter in a medium nonstick skillet over medium heat until it starts to bubble. Stir in the chopped kataifi and cook, stirring constantly with a rubber spatula, until golden brown and crunchy, about 5 minutes. Transfer the kataifi to a medium bowl. Stir in 1/3 cup of the pistachio cream until combined. Spread the mixture thinly on a plate lined with parchment paper and refrigerate, uncovered, until hardened, 20 to 30 minutes.
- Beat the remaining 1/3 cup pistachio cream in a large bowl with an electric mixer on medium-high speed until smooth, then add 1/4 cup of the heavy cream and beat until combined. Add the remaining 1/4 cup heavy cream and the vanilla and continue to beat until it is light, fluffy and holds stiff peaks, 2 to 3 minutes.
- Crumble the hardened kataifi mixture into very small pieces, then fold them into the pistachio whipped cream. Transfer the mixture to another piping bag fitted with a wide round tip. Refrigerate until ready to fill the cupcakes.
- Using a 1/2 teaspoon measuring spoon or paring knife, scoop or cut out the center of each cupcake to make a hole about 1/2 inch wide and 1 inch deep. Pipe the pistachio-and-kataifi filling into the center of each cupcake, making sure the hole is filled to the top. Pipe the chocolate frosting over each cupcake in a swirling motion, starting at the outer edge of the cupcake and moving in a circle towards the center. Refrigerate until the frosting is lightly set, about 30 minutes.
- Meanwhile, for the pistachio white chocolate shell: Combine the pistachio cream, white chocolate and coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth, about 1 1/2 minutes.
- Dip or drizzle each chilled cupcake with the pistachio shell, then quickly sprinkle with pistachios. Serve the cupcakes immediately or refrigerate in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
