Pastry by Saloni

For Chocolate Cupcakes
0 Preheat the oven to 350°F (175°C). Line a cupcake tray with cupcake liners or lightly grease each cup.
1 In a medium bowl, combine milk and vinegar. Let sit for 5minutes to curdle slightly.
3 Add both sugars, oil, and vanilla to the milk mixture. Use a whisk to mix until the sugar is mostly dissolved.
4 In a separate large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
5 Gradually add the dry ingredients to the wet mixture. Use a whisk to mix until smooth and lump-free.
6 Pour in the hot brewed coffee or boiling water and mix until fully incorporated using the whisk. Gently tap the cupcake batter to remove some air bubbles.
7 Fill each cupcake liner almost full with the batter using a ladle or ice cream scoop.
8 Bake for 13–15 minutes or until the tops are firm and a toothpick inserted comes out clean.
Homemade Pistachio Cream ( or Use store bought link above)
21 Boil raw pistachios for 1 minute, then immediately strain into a bowl. Peel off the skins (this step gives your paste a brighter green color).
22 Use a high speed blender or food processor to blend the peeled pistachios, slowly add neutral oil and mix until smooth. Add powdered sugar and tahini or melted cocoa butter and blend until smooth.
23 You can add 2 tsps of Matcha Powder to enhance color naturally. Blend again until the mixture is creamy and spreadable. 
24 Store your homemade pistachio cream in a sealed jar in the fridge for up to 2 weeks.
25 For assembling cupcakes, mix toasted & chopped pistachios with the pistachio cream for best flavor or mix toasted kataifi dough / shredded phyllo for dubai chocolate twist. 
For Chocolate Buttercream Frosting
12 Use an electric whisk or stand mixer to beat the butter for 2minutes until light and fluffy.
13 Add sifted powdered sugar and sifted cocoa powder. Beat on low speed at first to combine, then increase to medium-high and beat for 4–5minutes until smooth and creamy.
14 Add room temperature cream and vanilla extract. Beat for another 2–3 minutes until the frosting is light and fluffy.
15 Transfer the frosting to a piping bag and pipe onto completely cooled cupcakes.
Decorating the Cupcakes
17 After the cupcakes have cooled completely, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. 
18 Fill each cavity with a spoonful of pistachio cream mixed with chopped pistachios.
19 Pipe a generous swirl of chocolate frosting on top of each cupcake, covering the filled center. Top it with a tsp of pistachio cream
20 For a decorative touch sprinkle chopped pistachios on top of each frosted cupcake.