Chocolate Pistachio Cupcakes

Name: Chocolate Pistachio Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup finely chopped pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tbsp heavy cream; 1/4 cup finely chopped pistachios; 1/2 tsp vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking these Chocolate Pistachio Cupcakes. The combination of rich chocolate and nutty pistachios creates a mouthwatering treat that is perfect for any occasion. Each bite is infused with a delightful crunch, thanks to the pistachio bits, while the chocolate base provides a luscious, sweet flavor. Not only are they delicious, but they also look beautiful, making them great for parties or just a special dessert at home. Trust me, once you try them, you'll want to make a batch again and again.

Created by

Callista Green

Last updated on 2026-01-13T23:01:23.254Z

When I first experimented with chocolate and pistachio, I knew I had stumbled upon something special. I couldn’t believe how well the nutty flavor of pistachios complemented the rich chocolate. After some trial and error, I found the perfect balance of ingredients that brought out the best in both flavors and created a lovely texture rain-free.

I like to top these cupcakes with a light pistachio frosting, which enhances their essence. I often chop extra pistachios to sprinkle on top for an added touch. It’s these little details that not only elevate the look but deepen the taste. You'll see how everyone gathers around when these are served!

        Why You'll Love These Cupcakes
        Decadent chocolate flavor perfectly balanced with nutty pistachios
Irresistibly moist with a delightful texture
Frosting that brings an elegant finish to your dessert

      

Perfecting Your Chocolate Pistachio Cupcakes

To achieve the ideal texture in your Chocolate Pistachio Cupcakes, ensure that all your ingredients are at room temperature before mixing. This includes the butter, eggs, and milk. Room temperature ingredients blend together more easily, resulting in a smoother batter that will rise beautifully in the oven. It’s a simple step that can significantly impact the final product.

When measuring cocoa powder, it's essential not to pack it down into the cup as this can lead to excess cocoa and a drier texture. Instead, lightly spoon the cocoa into your measuring cup and level it off with a knife for accuracy. This ensures a rich chocolate flavor without compromising moisture.

Frosting Techniques for a Professional Finish

For the best results with your buttercream frosting, start with softened butter, ideally around 65°F (18°C). Beat it until it's light and fluffy—this can take 3 to 5 minutes. The goal is to incorporate air, which will make your frosting soft and spreadable. A stand mixer with a paddle attachment works best if available, but a handheld mixer will suffice too.

When adding powdered sugar, do so gradually. This prevents a sugary cloud and allows the sugar to fully incorporate, leading to a smoother, more cohesive frosting. If your frosting becomes too thick, add a teaspoon of heavy cream at a time until the desired consistency is reached. This will give you a silky finish that's easy to apply on the cupcakes.

Ingredients

Gather the following ingredients to get started:

Cupcake Ingredients

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

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1/4 cup finely chopped pistachios
1/2 tsp vanilla extract

Make sure to measure everything accurately for the best results!

Instructions

Follow these simple steps to create your cupcakes:

Prepare the Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating well after each addition. Mix in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mix to the wet mix, just until combined. Fold in the chopped pistachios.

Bake the Cupcakes

Line a cupcake tin with liners and fill each about 2/3 full with the batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Make the Frosting

While the cupcakes are cooling, prepare the frosting by beating the softened butter until creamy. Gradually add the powdered sugar and heavy cream, mixing until fluffy. Stir in the vanilla extract and fold in the chopped pistachios.

Frost and Serve

Once the cupcakes are completely cooled, frost them generously with the pistachio buttercream. Top with extra chopped pistachios for decoration, if desired. Enjoy your delicious treats!

Serve these cupcakes at room temperature for the best flavor.

Pro Tips

For the best texture, make sure your ingredients are at room temperature before mixing. This helps create a smooth batter and soft cupcakes.

Ingredient Insights

The pistachios in these cupcakes not only add a delightful crunch but also contribute unique flavors. If you're looking for a slightly sweeter note, roasted and salted pistachios work well—just adjust the salt in the recipe accordingly. Alternatively, you can substitute them with walnuts or almonds for a different, yet equally delicious, nutty flavor.

Cocoa powder is another key player; using Dutch-processed cocoa provides a smoother chocolate taste due to its alkalinity. This can help enhance the cupcakes' richness without overwhelming sweetness. If you're out of cocoa powder, you could use carob powder for a unique flavor twist, though it will alter the taste profile.

Storage and Make-Ahead Tips

You can prepare the cupcake batter in advance and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply let it sit at room temperature for about 30 minutes before filling the cupcake liners. This helps the batter bake evenly and rise optimally, so don’t skip this step if you’re prepping ahead of time.

Frosted cupcakes can be stored in an airtight container at room temperature for one to two days, or in the refrigerator for up to a week. If you're planning to freeze them, do so before frosting. Place unfrosted cupcakes in an airtight container, where they can last for up to three months. Thaw at room temperature before serving for the best texture.

Questions About Recipes

→ Can I use other nuts instead of pistachios?

Absolutely! You can substitute walnuts or almonds, but keep in mind it will change the flavor profile.

→ Can I make these cupcakes in advance?

Yes, they can be baked a day ahead. Store them in an airtight container at room temperature.

→ What can I use instead of egg?

You may use applesauce, mashed bananas, or a commercial egg replacer as a substitute for eggs.

→ How do I store leftover cupcakes?

Store them in an airtight container at room temperature for up to three days, or refrigerate them to extend freshness.