Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 cup pistachio paste; 2-3 tbsp milk; Chopped pistachios for garnish

Highlighted under: Baking & Desserts

I absolutely love making these Chocolate Pistachio Cupcakes whenever I'm in the mood for a sweet treat. The rich chocolate pairs perfectly with the nutty flavor of pistachios, creating a delightful explosion of taste in every bite. This recipe is not only delicious but also surprisingly easy to whip up. Whether it's for a birthday celebration or just a cozy evening at home, these cupcakes are sure to satisfy my sweet cravings and impress anyone who tries them.

Created by

Arielle Baxter

Last updated on 2026-01-13T20:49:14.935Z

When I first combined chocolate and pistachio in these cupcakes, I wasn't sure what to expect, but the results blew me away. The delicate crunch of the pistachios contrasts beautifully with the moist, rich chocolate cake. I've learned that allowing the cupcakes to cool completely before frosting them with a creamy pistachio buttercream makes a huge difference in the overall texture and flavor experience.

One little tip I swear by is to chop the pistachios finely for the batter, as this helps them to distribute evenly throughout the cupcake. It really enhances the flavor without overwhelming the chocolate. Trust me, these cupcakes will become your new go-to for any sweet occasion!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with a satisfying crunch of pistachios
Moist and fluffy texture that's both decadent and light
A unique twist on traditional cupcakes that stands out at any gathering

      

Understanding Ingredients

The blend of all-purpose flour and cocoa powder is essential for achieving the right texture in these cupcakes. While all-purpose flour provides structure, the cocoa powder adds moisture and depth of flavor. If you prefer a gluten-free option, consider using a gluten-free flour blend, but be mindful that it can affect the fluffiness. For a richer chocolate flavor, you can substitute half of the cocoa with dark chocolate melted into the mixture.

Pistachios are not just a garnish in this recipe; they play a crucial role in imparting flavor and texture. Finely chopping them allows for their nutty, buttery notes to infuse throughout the batter, enhancing each bite. If you don’t have pistachios on hand, walnuts or almonds could serve as an alternative, though the unique flavor of pistachios is hard to beat.

Baking Techniques

When preparing your batter, it’s important to mix the wet ingredients thoroughly before adding the dry. This ensures that the butter and sugar are well aerated, leading to fluffy cupcakes. To prevent overmixing, combine the dry and wet ingredients until just incorporated, as overmixing can yield dense cupcakes. The goal is a batter that is slightly lumpy but homogenous – avoid any large pockets of flour.

If you’re unsure if the cupcakes are done, use the toothpick test: insert a toothpick in the center of a cupcake. If it comes out with moist crumbs, they’re perfectly baked; if it comes out wet, they need a few more minutes. Keep an eye on them during the last few minutes to achieve that ideal dome shape without overbaking.

Ingredients

Here’s what you’ll need to get started on these delightful cupcakes:

Cupcake Ingredients

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

Frosting Ingredients

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

Gather these ingredients, and you’ll be ready to create your very own batch of Chocolate Pistachio Cupcakes!

Instructions

Let’s get started with the cupcake preparation:

Prepare the Batter

In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and milk.

Gradually mix in the dry ingredients until just combined, then fold in the pistachios.

Bake the Cupcakes

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Fill each liner about two-thirds full with batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Let them cool completely before frosting.

Make the Frosting

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and pistachio paste, mixing until combined. Add milk as needed to reach your desired consistency.

Frost and Serve

Once the cupcakes are cooled, generously frost each one with the pistachio buttercream and garnish with additional chopped pistachios. Enjoy your delicious creations!

With these simple steps, your Chocolate Pistachio Cupcakes are ready to be devoured!

Pro Tips

For an extra layer of flavor, consider adding a dash of espresso powder to the cocoa mixture for enhanced richness. Also, ensuring all your ingredients are at room temperature will help create a smoother batter.

Frosting Variations

The pistachio buttercream in this recipe adds a luxurious layer to your cupcakes, but don’t hesitate to customize it based on your preference. For a hint of warmth, a touch of almond extract can elevate the nutty flavor profile. You can also swap out the milk for cream for an even richer frosting that holds its shape nicely, making it ideal for decorative piping.

If you’d like a more decadent frosting, consider incorporating melted chocolate into the base before adding the pistachio paste. This will create a layered flavor profile, blending the chocolate richness with nutty undertones. Just ensure the melted chocolate is slightly cooled to avoid melting the butter in your frosting.

Storing and Serving

These Chocolate Pistachio Cupcakes can be stored in an airtight container at room temperature for up to three days. If you plan to make them in advance, they freeze beautifully—simply wrap each cupcake individually in plastic wrap and then place them in a freezer-safe bag. Thaw them at room temperature before frosting to maintain their moisture.

When it comes to serving, these cupcakes pair wonderfully with a cup of coffee or tea. Consider adding a dedicated dessert platter where guests can admire the colorful green pistachio topping against the rich chocolate. If you’re serving a crowd, try presenting them with a side of homemade vanilla ice cream—this contrast makes for a delightful experience!

Questions About Recipes

→ Can I use unsweetened almond milk instead of regular milk?

Yes, unsweetened almond milk works well and maintains the moistness of the cupcakes.

→ How can I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and frost them just before serving.

→ What if I don't have pistachio paste?

You can create your own by blending roasted pistachios with a little oil until smooth, or simply use more chopped pistachios in the frosting for added texture.