Directions

• For the cupcakes
• Heat the oven to 350°F. Line cupcake pan with liners.
• In a medium bowl mix together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
• In a stand mixer with a paddle attachment beat the butter and sugar together on medium speed until light and fluffy.
• Beat in the egg, mixing well, then add the vanilla. Scrape the bowl as needed, then add the melted chocolate and mix until incorporated.
• Setting the mixer to low speed, gradually add half the flour mixture, followed by the buttermilk, glycerin and coffee, and then the remaining flour mixture. Increase the speed to medium/high and beat until well combined.
• Scoop the batter into prepared pan. Bake for 20-25 minutes, or until the cupcakes spring back when touched.
  
• Cool the cupcakes in the pans for 10 minutes, then remove to a wire rack to cool completely. Prepare the buttercream.
• For the Pistachio Buttercream
• In a food processor, process the pistachios until they become coarsely ground. Stop and scrape down the sides of the bowl. Adding the oil a little bit at a time, continue to blend for a few minutes, stopping and scraping down the sides, until smooth and creamy. Set aside.
• In a stand mixer with a paddle attachment beat the butter at medium-high speed until smooth. Add cream, vanilla, and salt. Continue to beat until incorporated.
  
• Gradually add the powdered sugar, one cup at a time until the desired consistency has been reached. Increase the speed of the mixer to medium-high speed beat until light and fluffy.
  
• Fold the pistachio paste and mix until well combined. Pipe frosting onto cupcakes and garnish with chopped pistachios.

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