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 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1/2 cup crushed pistachios; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1/4 cup cocoa powder; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/4 cup crushed pistachios (for topping)

Highlighted under: Oven Planning

I love baking these Chocolate Pistachio Cupcakes because they combine rich chocolate with the unique crunch of pistachios. Each bite offers a delightful contrast between the moist cake and the nutty topping, which makes them a perfect treat for any occasion. I particularly enjoy serving these at gatherings, where their unexpected flavor combination never fails to impress. Plus, they’re simple enough for an afternoon bake, yet elegant enough to wow your guests when served at a special event.

Created by

Questa Beaumont

Last updated on 2026-01-13T07:19:35.809Z

Baking these Chocolate Pistachio Cupcakes was such a delightful experience! I remember the first time I decided to add crushed pistachios into my chocolate batter. The moment I took them out of the oven, the aroma wafted through my kitchen, blending chocolatey goodness with a nutty undertone that was simply irresistible.

I also found that the key to moist cupcakes is not overmixing the batter. By gently folding in the ingredients, I create a fluffy texture that pairs perfectly with the pistachio crunch atop each cupcake. Using freshly roasted pistachios can really elevate the flavor, making each bite unforgettable!

Why You Will Love These Cupcakes
Rich chocolate flavor complemented by crunchy pistachios
Moist and fluffy texture that melts in your mouth
Perfect balance of sweet and nutty flavors in every bite

Understanding the Ingredients

The combination of cocoa powder and sugar in this recipe not only forms the base for the chocolate flavor but also helps create a rich, moist texture. Unsweetened cocoa powder is crucial here; it provides deep chocolate notes while allowing you to control the sweetness level through sugar. This balance ensures that your cupcakes remain decadent yet not overly sweet, letting the nuttiness of the pistachios shine through.

Using high-quality unsalted butter is important for achieving a smooth and creamy batter. It contributes to a tender crumb and enhances the overall flavor. If you're looking to reduce dairy, you can substitute with a dairy-free butter alternative, ensuring it remains softened for easy mixing. This substitution maintains the buttery richness without compromising the taste or texture.

Baking Techniques for Success

When mixing the batter, be careful not to overmix after adding the dry ingredients. This helps avoid dense, tough cupcakes. Ideally, you should mix until just combined, ensuring no flour streaks remain visible. Fold in the crushed pistachios gently, as vigorous mixing can further develop gluten and make the cupcakes chewy rather than light and fluffy.

For best results, use an ice cream scoop to fill your cupcake liners. This ensures an even amount of batter in each, promoting uniform baking. Keep an eye on your cupcakes as they bake; they should rise nicely and have a firm top. A toothpick inserted into the center should come out clean or with a few moist crumbs—overbaking can lead to dryness, so check a couple of minutes before the 20-minute mark.

Ingredients

For the Cupcakes

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

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 cup crushed pistachios (for topping)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

Mix Dry Ingredients

In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Eggs

In another bowl, cream together the softened butter and sugar. Add eggs, one at a time, mixing well after each addition.

Combine Ingredients

Gradually add the dry mixture to the butter mixture, alternating with milk and vanilla extract, mixing until just combined. Fold in the crushed pistachios.

Bake

Divide the batter evenly among the cupcake liners and bake for 20 minutes, or until a toothpick comes out clean.

Make the Frosting

While cupcakes are cooling, whip together the softened butter, powdered sugar, cocoa powder, heavy cream, and vanilla until fluffy.

Frost and Serve

Frost the cooled cupcakes with chocolate frosting and sprinkle crushed pistachios on top.

Pro Tips

For a richer flavor, try using dark chocolate cocoa powder. Ensure your butter is softened to room temperature for the frosting to achieve the right consistency.

Frosting Perfection

Achieving the right consistency in your frosting is key. After whipping together the butter, powdered sugar, and cocoa powder, add heavy cream little by little until you reach a fluffy, spreadable texture. If your frosting is too thick, a splash more cream can help; if it’s too thin, simply add more powdered sugar until it holds its shape. The frosting should spread smoothly and have sharp edges when piped.

For added flavor depth, consider infusing your frosting with espresso powder or a hint of almond extract. These ingredients can elevate the chocolate without overwhelming it, creating a more complex taste profile. Just remember to adjust the sweetness as needed when experimenting with additional flavors.

Storage and Serving Suggestions

Once baked and frosted, these cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, consider refrigerating them for up to a week. Make sure to allow them to come to room temperature before serving, as this enhances flavor and texture. For longer storage, you can freeze the unbaked batter or baked cupcakes without frosting for up to 3 months.

When serving, consider pairing these decadent cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy sweetness contrasts nicely with the rich chocolate and crunchy pistachios, creating a delightful dessert experience. Alternatively, if you want a touch of elegance, garnish with a light dusting of cocoa powder or edible gold leaf for special occasions.

Questions About Recipes

→ Can I substitute the butter with oil?

Yes, you can substitute melted coconut or vegetable oil for the butter, but it may alter the texture slightly.

→ How can I store these cupcakes?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator 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 can I use instead of pistachios?

If you have nut allergies, try using chocolate cookies or shredded coconut for a different topping.