Pistachio-Cardamom Cupcakes

Step 1: Preheat oven to 350 degrees F.

Step 2: Line muffin cups with paper lines and then grease the paper.

Step 3: Using a food processor add the pistachio nuts and half of the flour (1 cup); process for 1 minute until nuts are finely ground. Sift mixture through a strainer, returning any large chunks back to processor for further grinding with the remainder of the flour. Whisk the ground nut/flour mixture with the cardamom, baking powder and salt.

Step 4: In a large mixing bowl of an electric mixer cream the sugar, butter and lemon zest until light and fluffy (only a few minutes). With the machine running add he eggs one at a time, mixing until each egg is incorporated into the batter before adding the next egg. Scrape the sides and bottom of the bowl.

Step 5: Add sour cream and vanilla, mixing on low for 2 minutes.

Step 6: Add the rest of the flour and mix on low until incorporated. Scrape the bowl one more time.

Step 7: Scoop the batter (1/4 cup of batter for each cup cake) into the lined cupcake tin, filling each 2/3 full.

Step 8: Bake for 20-25 minutes or until a tester inserted in center of the cupcakes comes out clean. Remove from oven and allow to cool.

Step 9: To make the ganache: place the chocolate in a heatproof bowl and set aside.

Step 10: In a saucepan over medium heat bring the cream to a simmer and then pour over the chocolate; let it stand for a few minutes and then stir until mixture is smooth. Whisk in the butter until incorporated. Add salt and stir.

Step 11: Using a small spatula place a large dollop of the ganache on each cupcake and smooth over in a circular motion from the center to the outer edges. If desired, top each cupcake with some chopped pistachios.