Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1/2 cup crushed pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup unsweetened pistachio paste; 2-3 tbsp milk (for consistency); Chopped pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely love these Chocolate Pistachio Cupcakes! The combination of rich chocolate and crunchy pistachios creates a delightful contrast that keeps me coming back for more. Each bite is a burst of flavor, making them perfect for any occasion, from casual gatherings to elegant parties. Plus, they are surprisingly simple to make, allowing me to impress my friends and family without spending hours in the kitchen. Trust me, once you try them, you’ll want to share the recipe with everyone you know!

Created by

Tabitha Green

Last updated on 2026-01-13T21:46:20.732Z

Making these Chocolate Pistachio Cupcakes has become a cherished ritual for me. The first time I paired chocolate with pistachio, I was blown away by how well the nutty flavor complemented the richness of the cocoa. I experimented with different ratios of ingredients and finally found the perfect balance. The result is a moist, decadent cupcake topped with a light pistachio cream that truly elevates the experience.

What I love most is how versatile this recipe is. You can easily adapt it by adding different nuts or even a hint of spice if you're feeling adventurous. The cupcakes also freeze beautifully, making them a fantastic make-ahead treat for busy weeks. Just thaw and enjoy whenever the craving strikes!

        Why You Will Love These Cupcakes
        Decadent chocolate base paired with crunchy pistachios
Moist texture that keeps them fresh for days
Perfectly sweetened for a delightful dessert
Simple to whip up for any occasion

      

The Role of Ingredients

Each ingredient in these Chocolate Pistachio Cupcakes plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the cocoa powder contributes rich chocolate flavor without adding excess moisture. For a moister cupcake, ensure you accurately measure the flour by spooning it into the measuring cup and leveling it off, as too much flour can lead to a dense end product.

Unsalted butter adds richness and binds the ingredients while enhancing the flavor. When softened, it should be creamy but not melted—this consistency is optimal for incorporating air during mixing, which yields fluffy cupcakes. If you find yourself out of unsalted butter, you can substitute with an equal amount of margarine or coconut oil, but remember this may slightly alter the flavor.

Perfecting the Frosting

The pistachio frosting is crucial for ensuring that these cupcakes are decadent and flavorful. When incorporating the pistachio paste, use a hand mixer on medium speed until the mixture becomes glossy and smooth; this will help to avoid graininess in your frosting. If it feels too stiff, add milk a tablespoon at a time until you reach your desired spreading consistency. I recommend using heavy cream for a richer flavor if you want an ultra-decadent frosting.

For the finishing touch, chop the pistachios finely for garnish just before frosting the cupcakes. This not only adds visual appeal but also gives an additional crunch that contrasts beautifully with the creamy frosting and soft cupcake. An easy trick to evenly sprinkle the garnish is to use a small sieve to dust the chopped pieces over the frosted cupcakes.

Ingredients

Gather all the ingredients before you start to ensure a smooth baking process.

For the Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup crushed pistachios

For the Pistachio Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened pistachio paste
2-3 tbsp milk (for consistency)
Chopped pistachios for garnish

Make sure everything is fresh and of high quality for the best results.

Instructions

Preheat your oven and prepare your cupcake tin before mixing your ingredients.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In a large bowl, beat the softened butter until creamy. Add the eggs, vanilla extract, and milk, mixing until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed pistachios.

Fill Cupcake Liners

Spoon the batter into the lined cupcake tin, filling each about three-quarters full.

Bake

Bake in the preheated oven for 18 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack. Once completely cool, frost them with the pistachio frosting.

Enjoy your delicious Chocolate Pistachio Cupcakes with a cup of tea or coffee!

Pro Tips

Feel free to experiment with different nuts in the recipe or add a drizzle of melted chocolate on top for extra indulgence.

Storage Tips

To keep your Chocolate Pistachio Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, which can extend their freshness up to a week. Just be sure to allow them to come to room temperature before serving, as this enhances the flavor and texture.

For those looking to make-ahead, you can freeze the unfrosted cupcakes. Once baked and cooled, wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months. When you're ready to enjoy, just thaw at room temperature and frost as desired.

Serving Suggestions

These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. You can also serve them alongside a rich cup of coffee or espresso, as the flavors complement each other beautifully. If hosting a gathering, consider serving them on a decorative cake stand to create an elegant display.

For a special occasion, you can elevate the cupcakes by drizzling them with a chocolate ganache before adding the pistachio frosting. This adds a luxurious touch that will impress your guests and make the flavor even more decadent. Experiment with drizzling patterns for a fun presentation!

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate them for longer freshness.

→ Can I prepare the batter ahead of time?

It's best to bake the cupcakes right after preparing the batter for the best texture.

→ What can I use instead of pistachio paste?

Almond paste or a different nut butter can act as a good substitute if you're unable to find pistachio paste.