White Chocolate Cupcakes with Pistachio Mousse Recipe

There’s something magical about the combination of white chocolate and pistachios. White chocolate brings a smooth, creamy sweetness, while pistachios add a subtle nuttiness and a gorgeous green hue. These White Chocolate Cupcakes with Pistachio Mousse are not only visually stunning but also irresistibly delicious!

If you’re a fan of indulgent desserts with a unique twist, this recipe is for you. The soft, fluffy white chocolate cupcakes are filled with a luscious pistachio mousse and topped with a rich white chocolate cream cheese frosting. Finished with a sprinkle of crushed pistachios, these cupcakes are the perfect blend of elegance and decadence.

Now, let’s dive into this delightful recipe!

Ingredients (Makes 12 Cupcakes)

For the Cupcakes:

• 200 g wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 120 g butter (room temperature)
• 150 g sugar
• 2 large eggs
• 100 g melted white chocolate
• 120 ml milk
• 1 tsp vanilla extract

For the Pistachio Mousse:

• 150 g pistachio cream or paste
• 200 ml whipping cream
• 30 g icing sugar

For the Topping:

• 200 g cream cheese
• 100 g melted white chocolate
• 2 tbsp icing sugar
• Crushed pistachios for garnish

Instructions

1. Make the Cupcakes:

1. Preheat the oven to 180°C (350°F) and line a cupcake tray with liners.
2. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition.
5. Stir in the melted white chocolate and mix until smooth.
6. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Add vanilla extract.
7. Fill the cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Let cupcakes cool completely.

2. Prepare the Pistachio Mousse:

1. In a bowl, mix pistachio cream and icing sugar.
2. In a separate bowl, whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the pistachio mixture.
4. Refrigerate for 30 minutes to set.

3. Fill the Cupcakes:

1. Using a small knife or cupcake corer, remove the center of each cupcake.
2. Fill the hole with pistachio mousse using a spoon or piping bag.

4. Make the Frosting:

1. In a bowl, beat cream cheese and icing sugar until smooth.
2. Add melted white chocolate and mix until fully combined.

5. Decorate & Serve:

1. Pipe or spread the frosting over the filled cupcakes.
2. Sprinkle with crushed pistachios for an elegant finish.
3. Enjoy your luxurious, nutty, and creamy cupcakes!

Final Thoughts

These cupcakes are perfect for special occasions, celebrations, or just when you’re craving a refined dessert. The rich white chocolate pairs beautifully with the nutty pistachio mousse, creating a balanced and elegant flavor profile.

Try them out and let us know how they turn out! Would you pair them with a cup of coffee or a glass of milk? ☕🥛💚

Happy baking! 🎉

Recipe By CraveWave Kitchen

Course: Dessert Cusine: International Difficulty: : Medium

Servings

12 minutes

Preparing Time

30 minutes

Cooking Time

20 minutes

Calories

320 kcal

INGREDIENTS

1. For the Cupcakes:

2. 200 g wheat flour

3. 1 tsp baking powder

4. 1/4 tsp baking soda

5. 1/4 tsp salt

6. 120 g butter (room temperature)

7. 150 g sugar

8. 2 large eggs

9. 100 g melted white chocolate

10. 120 ml milk

11. 1 tsp vanilla extract

12. For the Pistachio Mousse:

13. 150 g pistachio cream or paste

14. 200 ml whipping cream

15. 30 g icing sugar

DIRECTION

1. Make the Cupcakes: Preheat the oven to 180°C (350°F) and line a cupcake tray with liners. In a bowl, mix flour, baking powder, baking soda, and salt. Set aside. In another bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the melted white chocolate and mix until smooth. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Add vanilla extract. Fill the cupcake liners 2/3 full and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.

2. Prepare the Pistachio Mousse: In a bowl, mix pistachio cream and icing sugar. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the pistachio mixture. Refrigerate for 30 minutes to set.

3. Fill the Cupcakes: Using a small knife or cupcake corer, remove the center of each cupcake. Fill the hole with pistachio mousse using a spoon or piping bag.

4. Make the Frosting: In a bowl, beat cream cheese and icing sugar until smooth. Add melted white chocolate and mix until fully combined.

5. Decorate & Serve: Pipe or spread the frosting over the filled cupcakes. Sprinkle with crushed pistachios for an elegant finish. Enjoy your luxurious, nutty, and creamy cupcakes!

NOTES