Have you tried the viral Dubai chocolate yet? I was surprised and obsessed about the taste and texture of it when I first tried the chocolate. The pistachio kataifi filling is so addictive! These cupcakes are filled with dark kataifi filling and top with dark chocolate whipped ganache. They are super delicious!

This recipe was using a doctored chocolate cake mix and it turned out so moist and delicious. It definitely makes it so easy when you don’t have time to get all the ingredients. This receipt is adopted from Baking with Blondie.

Gluten Free Chocolate Cupcakes

Adopted from Baking with Blondie.

Ingredients

(yield about 24 cupcakes)

• 3 eggs at room temperature
• 1/3 cup vegetable oil
• 3/4 cup buttermilk, room temperature
• 2/3 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup flour
• 1 box chocolate cake mix

Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together all ingredients until smooth, about 2 minutes.
3. Scoop the batter into the prepared tray.
4. Bake for 16-20 minutes or until a toothpick comes out clean.
5. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Dark Chocolate Whipped Ganache

Adopted from Matt Adlard.

Ingredients

• 300 g Double / Heavy Cream (a)
• 3g Powdered Gelatin + 18g Cold Water
• 120 g Dark Chocolate, Chopped (60-70% Cocoa Solids)
• 200 g Double / Heavy Cream, Cold (b)

Steps

1. Bloom the gelatin + cold water and leave for 5 minutes.
2. In a saucepan over a medium heat, heat the cream (a). Once hot, remove from the heat and stir in the bloomed gelatin to dissolve (if using leaf gelatin, squeeze out the excess water and add it in).
3. Add the chocolate into a bowl and pour over the hot cream. Leave for 2 minutes, then blend until smooth.
4. Add the remaining cold cream (b) and blend again until smooth. Pour the mixture into a shallow bowl and cover the surface with plastic wrap. Refrigerate for 6 hours or ideally overnight.
5. After it is set and ready to use, take it out from the fridge. Place it in the bowl of a stand mixer, whip with a whisk attachment in low speed for about 2 minutes. Then increase speed to medium to soft and medium peaks. Do not over whip. The ganache may look separated.

Kataifi with Pistachio Cream Filling

• 200g Kataifi (I have found them in my local Middle East market/store. They are in the freeze section).
• 200g pistachio cream
• 2-3 tablespoon unsalted butter
• A little bit of tahini

Steps

1. Bring the kataifi to room temperature. Cut the phyllo dough into smaller pieces
2. Melt the butter on the cooking pan
3. Add phyllo dough in
4. Cook it until golden brown. Stir constantly
5. Once done, put it in a bowl and let it cool to room temperature
6. Add in pistachio cream and mix until combined.
7. If it is dry, add in tahini. Done

Assemble

1. Put a small hole in the middle of the cupcake.
2. Fill inkataifi.
3. Put the dark chocolate whipped ganache in a piping bag. Pipe on top of the cupcake and dazzle pistachio crumb on top.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.