chocolate olive oil cupcakes with goat cheese frosting and pistachios

cupcakes

3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee [or cold press, heated]
1 ½ cups unsweetened cocoa powder [not Dutch process]
3 cups sugar
2 ½ cups unbleached all-purpose flour
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup olive oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract

Preheat oven to 375 degrees. Line pans with paper liners.

goat cheese frosting with vanilla bean and pistachios
Adapted from America’s Test Kitchen

This frosting only has a tiny bit of goat cheese in it, but the flavor goes a long way. I found it to even out the sweetness and add just the right amount of tang. It can be omitted. If you decide to add more, be careful! If it’s too soft it can mess with the texture of the frosting.

3 sticks unsalted butter, cut into chunks and softened
2 ounces goat cheese, room temperature
3 tablespoons milk
1 tablespoon vanilla
1 vanilla bean, seeds scraped
1/4 teaspoon salt
3 cups powdered sugar
pistachios, chopped

Beat the butter, goat cheese, milk, vanilla, vanilla bean seeds, and salt together in a large bowl with an electric mixer on medium high speed until smooth, 1-2 minutes.

Reduce the speed to medium low, slowly add the powdered sugar and beat until incorporated and smooth, 4-6 minutes.  Increase the mixer speed to medium high and beat until the frosting is light and fluffy, 5-10 minutes. Frost cupcakes and sprinkle with chopped pistachios.