Almond Pistachio Cupcakes with Dark Chocolate Ganache

Name: Almond Pistachio Cupcakes with Dark Chocolate Ganache
Yield: Serves 6 to 8 servings
Ingredients: 3/4 cup all-purpose flour (about 110 grams); 3 tablespoons almond flour (about 20 grams); 2 tablespoons agave syrup (about 30 grams); 2 teaspoons maple syrup (about 10 grams); 3 tablespoons blanched almond butter (about 40 grams); 3 tablespoons pistachio paste (about 40 grams); 3 eggs; 1 teaspoon baking powder (about 5 grams); 1 pinch salt; Ganache: 3 1/2 ounces dark chocolate (about 100 grams); 1/3 cup plus 1 tablespoon thick cream (about 100 grams; use soy cream if desired)

Lilou Cuisine @lilou_cuisine79

A colorful and easy-to-make recipe to celebrate Carnival week.

Lilou Cuisine @lilou_cuisine79

A colorful and easy-to-make recipe to celebrate Carnival week.

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Ingredients

Serves 6 to 8 servings

3/4 cupall-purpose flour (about 110 grams)
3 tablespoonsalmond flour (about 20 grams)
2 tablespoonsagave syrup (about 30 grams)
2 teaspoonsmaple syrup (about 10 grams)
3 tablespoonsblanched almond butter (about 40 grams)
3 tablespoonspistachio paste (about 40 grams)
3eggs
1 teaspoonbaking powder (about 5 grams)
1 pinchsalt
Ganache: 3 1/2 ounces dark chocolate (about 100 grams)
1/3 cupplus 1 tablespoon thick cream (about 100 grams; use soy cream if desired)

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Steps

1

Preheat the oven to 350°F (180°C).
2

Mix the eggs, syrups, and salt together.
3

Add the flour, almond flour, and baking powder. Stir well to combine.
4

Divide the batter in half. Add the almond butter to one half and the pistachio paste to the other.
5

Place paper cupcake liners in a muffin tin. Fill each liner three-quarters full, first with the almond mixture, then with the pistachio mixture.
6

Bake for 20 minutes.
7

For the ganache: Bring the cream to a boil in a saucepan.
8

Chop the chocolate into small pieces and place in a bowl. Gradually pour the hot cream over the chocolate, stirring until smooth and creamy.
9

Cover the ganache with plastic wrap and refrigerate for at least 3 hours.
10

Beat the ganache for 30 seconds, then transfer to a piping bag. Pipe the ganache onto the cupcakes as desired.
11

Refrigerate the cupcakes. Remove from the fridge 15 minutes before serving.

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Cooksnaps

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Lilou Cuisine @lilou_cuisine79

Published in the US on April 22, 2026 14:01

Passionnée de cuisine, je prend plaisir à transmettre ma passion. La cuisine est pour moi un moment d'inspiration, une passion. Un moment ou par un simple plat, je peux faire plaisir aux autres.instagram: lilou_food79chaine youtube: lillou cuisineLe blog: le plaisir de cuisiner sainement: https://www.leplaisirdecuisinersainement.com/Page FB : lilou cuisineTiktok : lilou_food79.N'hésite pas à me taguer avec le #LFC si tu partages tes recettes et que tu réalises les miennes.

Keywords

Cupcake Almond Butter Almond Meal Egg Pistachio Dark Chocolate Soy Maple

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