Pistachio Cupcakes

INGREDIENTS

For the cupcakes:

3/4 cup

plus 2 tbsp. shelled pistachios, divided

10 tbsp

unsalted butter, at room temperature

3 oz

cream cheese, at room temperature

1 1/2 cups

sugar

large eggs

1 tsp

vanilla extract

1 1/2 cups

all-purpose flour

1 1/2 tsp

coarse salt (I used fleur de sel)

For the ganache:

4 oz

bittersweet chocolate, finely chopped

1/2 cup

heavy cream

2 tbsp

unsalted butter, at room temperature

Additional pistachios, for garnish