White Chocolate and Pistachio Cupcakes

For cupcakes: 

• Pre-heat the oven to 180°.
• In a large bowl sift the flour, sugar and baking powder. Melt the butter (75 g) put to one side. Warm up the milk and pour in the two sachets of Cioccodelizia Bianca Babbi. Mix and put to one side to cool. 
• In another bowl beat the egg and melted butter, white chocolate mixture and cinnamon with a hand beater. Now add the flour mixture in two moments, always mixing with a hand whisk but only the time needed to mix the ingredients. Spoon the mixture into the moulds.
• Bake for about 35 minutes at 180°, until golden brown. Remove from the oven and allow to cool.

For frosting:

• Prepare the frosting by beating the butter well with sugar for 4-5 minutes, add slowly Cioccodelizia Fondente Babbi until all the ingredients are amalgamated.

For the finish:

• Remove the paper from 4 or 5 cupcakes. Apply a little frosting on the sides, place onto the serving dish and attach the Waferini al pistacchio vertically around the edges.
• Spoon the frosting into two piping bags with two different nozzles (here we have used a star and a flat smooth one). Decorate with a grid design using the smooth one and roses using the star nozzle. Finish off with hazelnut granules and a little icing sugar.
• Keep in the fridge for up to two days. Before serving keep at room temperature for 30 minutes.