When I was around ten or eleven years old, my best childhood friend and I made a time capsule.
A real time capsule — as real as a tween in 1994 could make one.
We filled it with things I can’t perfectly recall. I’m pretty sure there was a candy-striped friendship bracelet (the chevron, apparently, in later years) made in a Caboodle, a bottle of Bath & Body Works body spray because everything was amazing back then, cheddar Chex Mix (our preferred snack during Saturday-night SNICK), and maybe a Babysitters Club book or something similar.
We actually dug up part of my parents’ yard near a stop sign and buried it. If my dad knew we tore up the yard he’d probably be annoyed, so I’m not sure if he ever found out.
The capsule is still there. Still. It’s been at least twenty years. I don’t remember when we planned to dig it up. I’m a little nervous imagining rodents chewed through the container, so I’ve procrastinated.
If my ten-year-old self could see me now — eating desserts with nuts, especially those weird green ones — she would be shocked. Nuts would never have made it into our childhood time capsule, unless I’d made a “things I hate” capsule, which would also have included jeans, all vegetables, the night before school starting in August, and The Simpsons. True story.
Oddly, if I made a time capsule right this very second, it wouldn’t be that different: neon things, beauty and body products, and songs from two decades ago would probably still be included.
My food time capsule, though, would be full of current favorites: avocado toast, pulled pork tacos, buffalo chicken pizza, chopped salads, fried eggs on everything, and pistachio gelato — because I just can’t get enough. That combination sounds perfect to me.
I made these cupcakes almost entirely from scratch, except for the gelato — I might have thirty pints of pistachio in my freezer. But you don’t have to be as committed: you can go semi-homemade. Boxed brownie mix will work for the base, store-bought or canned frosting is fine, and quality jarred hot fudge is perfectly acceptable.
Because let’s be honest — these little cakes are a touch high-maintenance.
Like, really high-maintenance.
They have fudgy brownie bottoms, a scoop of pistachio gelato on top, a cloud of cream cheese frosting, then hot fudge, crushed pistachios, sprinkles and a cherry to finish.
Those cherries are everything — excellent in cocktails and irresistible by the handful. I usually find mine at Whole Foods; they’re the same brand I use in other desserts.
And the cupcakes. This is my idea of dessert perfection.
Pistachio Hot Fudge Cupcakes
18
cupcakes
4
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Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 ounces high-quality milk chocolate, melted
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup chocolate chips or chunks
- 2 pints pistachio gelato or ice cream
Frosting
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons milk, if needed
For topping
- hot fudge
- crushed pistachios
- sprinkles
- cherries
Instructions
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Preheat oven to 350°F. Line a muffin tin with liners and lightly spray with nonstick spray.
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In a large bowl, combine melted butter with sugar and vanilla, whisking until almost smooth. Add eggs one at a time, whisking until the batter is smooth. Stir in oil and melted chocolate. Add flour, cocoa powder, baking soda and salt, mixing until combined. Fold in chocolate chips. Add about 2 tablespoons of brownie batter to the bottom of each liner. Bake 8–10 minutes, until set but slightly underbaked if you prefer a sunk center. Remove and cool completely.
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Once cool, soften the gelato slightly. Add a scoop to each brownie cup, shaping it with a spoon so the top is relatively flat for the frosting. Freeze for 2–4 hours or overnight.
Frosting
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Beat butter and cream cheese until creamy. Gradually add powdered sugar, starting on low and increasing to high, scraping the bowl as needed. Add vanilla and beat on high for 3–4 minutes. If too thick, add milk a tablespoon at a time. When ready to serve, remove cupcakes from the freezer and immediately frost the tops. Drizzle with hot fudge, add sprinkles, crushed pistachios and a cherry. Serve immediately.
Notes
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