These were made for my mother's 80th birthday party and were an homage to my favorite Baskin Robbins ice cream flavor, which is now defunct. I wish they would bring the flavor back, but since it's been over 20 years, they probably won't.
The cupcakes were triple chocolate fudge with homemade pistachio almond frosting. The cupcake batter was from a Duncan Hines Specialty mix. The frosting was homemade and extremely tedious to make. Magic Shell Chocolate Fudge ice cream topping was drizzled over them and a speckled jewel-tone chocolate almond was pressed into the top of each one. The Magic Shell didn't harden like it does with cold foods, so I popped the cupcakes into the refrigerator for a few minutes. This worked initially, but when the cupcakes warmed to room temperature, the Magic Shell liquefied again. It stayed a bit thick, though, so it turned out fine.
I found the recipe for the pistachio frosting on the "How to Eat a Cupcake" blog about spumoni cupcakes. I modified it by grinding roasted almonds along with the pistachios. I used about twice as many pistachios as almonds. The pistachio almond frosting took over eight hours to make by itself and consisted of shelling, soaking, roasting, and grinding the nuts before making them into a paste. It was so time consuming, that unless I can find some pistachio paste for sale, I won't make these again. But I must say they tasted wonderful!