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

Highlighted under: Baking & Desserts

When it comes to desserts, I’m a firm believer that chocolate should always take center stage, especially when paired with something as delightful as pistachios. These Chocolate Pistachio Cupcakes have quickly become a favorite in my kitchen due to their rich flavor and the unexpected crunch of pistachios. I love how the nutty profile of the pistachios complements the chocolate, taking each bite to another level of indulgence. With just the right amount of sweetness, these cupcakes are perfect for sharing or savoring alone with a cup of coffee.

Created by

Maya Richardson

Last updated on 2026-01-12T00:25:16.473Z

Creating these Chocolate Pistachio Cupcakes was a delightful experiment that yielded surprisingly scrumptious results. I initially set out to create a standard chocolate cupcake, but the addition of crushed pistachios took it to an entirely new level of flavor and texture. The nutty crunch pairs so beautifully with the soft, moist chocolate cake that I couldn't believe I hadn't tried this combination sooner!

During baking, I found that the cupcakes rose perfectly, creating a delicious dome shape. I also recommend letting them cool completely before icing. This ensures that the frosting sets nicely and enhances the flavor profiles of the chocolate and pistachio, making each cupcake an irresistible treat that my friends and family can’t get enough of!

        Why You Will Love These Cupcakes
        Irresistibly moist chocolate cake with a delightful crunch
Unexpected pistachio flavor that enhances the overall experience
Perfect for any occasion, from casual get-togethers to celebrations
Easily customizable with different frostings or toppings

      

Understanding Chocolate and Pistachio Pairing

The combination of chocolate and pistachios creates a delightful contrast of flavors and textures, enhancing your dessert experience. Chocolate provides a rich, velvety base, while the pistachios introduce a nutty crunch that elevates each bite. Selecting high-quality chocolate can make a significant difference in the overall richness of your cupcakes. I recommend using dark chocolate for a deeper flavor profile that pairs beautifully with the earthiness of pistachios.

Pistachios are not only delicious but also packed with nutrients. Incorporating crushed pistachios into the cupcake batter infuses the chocolate with their unique flavor. Make sure to use unsalted pistachios, as the added salt can alter the sweetness of your cupcakes. If you’re looking for alternatives, walnuts or hazelnuts can serve as great substitutes, although they will change the overall taste profile slightly.

Perfecting Your Frosting Technique

The frosting is crucial for completing your Chocolate Pistachio Cupcakes. It should be light and fluffy, easily spreadable or piped onto your baked cupcakes. To achieve the perfect consistency, ensure your butter is at room temperature, which typically takes about 30 minutes outside the fridge. Overbeating the frosting can lead to a grainy texture, so mix until just combined and glossy.

For an added touch, consider using a piping bag fitted with a star tip to create beautiful swirls on top of your cupcakes. If you want to experiment with flavors, try adding a hint of almond extract or incorporating crushed pistachios into the frosting for an extra burst of flavor. Remember, a well-frosted cupcake not only tastes great but looks impressive too!

Ingredients

Gather the following ingredients to create these delicious cupcakes:

Cupcake Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup crushed pistachios (plus more for garnish)

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract

With all ingredients in hand, you’re ready to start baking!

Instructions

Follow these steps to make your Chocolate Pistachio Cupcakes:

Preheat the Oven

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

Mix Dry Ingredients

In a mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Vanilla

Beat in the eggs, one at a time, along with the vanilla extract until well combined.

Combine Mixtures

Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk, until just combined. Stir in the crushed pistachios.

Fill Cupcake Liners

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Cool and Frost

Let the cupcakes cool completely before frosting them with chocolate frosting and garnishing with extra pistachios.

Once frosted, your Chocolate Pistachio Cupcakes are ready to be enjoyed!

Pro Tips

For an extra touch, consider drizzling melted dark chocolate over the frosted cupcakes or adding a pinch of sea salt to enhance the flavors.

Make-Ahead and Storage Tips

If you’re looking to save time, the cupcake batter can be made in advance and stored in the refrigerator for up to 24 hours. When you're ready to bake, simply bring the batter back to room temperature and proceed as directed. Baked cupcakes can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

For longer storage, consider freezing your cupcakes without frosting. They can be wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to three months. To enjoy, simply thaw at room temperature and frost when ready. This way, you'll always have a decadent dessert on hand for unexpected guests or late-night cravings!

Serving Suggestions

These Chocolate Pistachio Cupcakes are delightful on their own, but you can elevate your presentation by serving them with a side of whipped cream or vanilla ice cream. A drizzle of warm chocolate sauce over the top adds elegance and works beautifully with the rich chocolate flavor. I also love garnishing with fresh mint leaves for a pop of color and freshness.

If hosting a gathering, consider pairing these cupcakes with coffee or a dessert wine. The rich chocolate flavor complements a robust espresso, while a sweet dessert wine will enhance the overall sweetness of the cupcakes. You might even consider creating a themed dessert table featuring a variety of chocolate desserts—all inspired by the star ingredient, chocolate!

Questions About Recipes

→ Can I use salted pistachios?

Yes, using salted pistachios adds a nice contrast to the sweetness of the cupcakes. Just be mindful of reducing the salt in the recipe.

→ Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature.

→ What's the best way to store leftover cupcakes?

Leftover cupcakes can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

→ Can I freeze the cupcakes?

Yes, you can freeze the cupcakes before frosting. Just wrap them tightly in plastic wrap and store them in a freezer bag for up to three months.