Chocolate Pistachio Cupcakes

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

Highlighted under: Baking & Desserts

I absolutely love baking, and these Chocolate Pistachio Cupcakes are one of my favorites! The combination of rich chocolate and crunchy pistachios creates a unique flavor that never fails to impress. I remember the first time I made them for a friend's birthday, and the delight on their face was priceless. The method I've developed ensures a moist crumb while keeping the cupcakes light. Trust me, once you try these, they'll become a staple in your baking repertoire!

Created by

Rebecca Mills

Last updated on 2026-01-13T20:28:13.675Z

Baking these Chocolate Pistachio Cupcakes was an experiment that turned into a delightful tradition in my home. I played with flavors, adjusting the sweetness of the chocolate to balance out the nuttiness of the pistachios. The result? An irresistible treat that has become a crowd favorite at gatherings!

One key tip I’ve learned over time is to chop the pistachios coarsely rather than finely. This ensures you get those lovely crunchy bites in every mouthful, elevating the texture and overall experience of the cupcake. You won’t want to skip this step!

        Why You'll Love This Recipe
        Unique flavor combination of rich chocolate and crunchy pistachios
Moist and tender texture that's hard to resist
Perfect for celebrating special occasions or just a sweet treat

      

Perfecting the Texture

Achieving a moist and tender cake is crucial for the success of these Chocolate Pistachio Cupcakes. One vital tip is to make sure not to overmix the batter once you combine the wet and dry ingredients. Mixing just until combined ensures that the gluten doesn't develop too much, which can lead to dense cupcakes. When you fold in the chopped pistachios, do it gently to keep the airiness in the batter intact.

Another aspect to keep in mind is the temperature of your ingredients. Using room temperature butter and eggs can make a significant difference in the creaming process, resulting in a lighter cake. If you're in a hurry, you can warm the eggs gently in a bowl of warm water for about 5-10 minutes and ensure your butter is softened enough to hold an imprint when pressed.

Ingredient Insights

The unique flavor and texture of the cupcakes can be partly credited to the pistachios. They not only add crunch but also contribute natural oils that keep the cupcakes moist. Opt for unsalted, shelled pistachios for optimal flavor control, and chop them finely to distribute the texture evenly throughout the batter. If you're allergic to nuts or want to experiment, try substituting with toasted coconut or even a crushed candy, but consider the flavor balance.

Cocoa powder is another essential ingredient that gives the cupcakes their rich chocolate flavor. For the best results, use high-quality unsweetened cocoa powder. Dutch-processed cocoa adds a smoother, less acidic taste compared to regular cocoa, which can enhance the flavor of the chocolate. Depending on your personal preferences, you might want to play around with the ratio of cocoa to flour if you desire a deeper chocolate profile in your cupcakes.

Ingredients

For the Cupcakes

1 cup all-purpose flour
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
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup chopped pistachios

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tbsp milk
1 tsp vanilla extract
Chopped pistachios for topping

Instructions

How to Make Chocolate Pistachio Cupcakes

Preheat the Oven

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

Prepare the Batter

Gradually add the dry ingredients and buttermilk, mixing until just combined. Fold in the chopped pistachios.

Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Make the Frosting

To make the frosting, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla until fluffy and smooth. Adjust consistency as needed with more milk or powdered sugar.

Frost and Serve

Once the cupcakes are cool, frost them generously with the chocolate frosting and sprinkle with chopped pistachios on top. Enjoy your delicious creations!

Enjoy Your Cupcakes!

Pro Tips

For an extra touch, try adding a pinch of sea salt on top of the frosted cupcakes. It perfectly balances the sweetness and enhances the chocolate flavor.

Making Ahead and Storage

These cupcakes are ideal for making ahead of time. You can bake them a day in advance and store them in an airtight container at room temperature. Just wait until they are completely cool before transferring them to avoid moisture buildup. The frosting can also be made ahead and stored in the refrigerator for up to a week; just remember to let it soften at room temperature before using it to frost the cupcakes.

If you're looking to store the frosted cupcakes, place them in an airtight container and keep them in the fridge. They should last about 3-4 days, but I find that they are best enjoyed within the first couple of days when they're fresh. For longer storage, consider freezing the unfrosted cupcakes; simply wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be defrosted at room temperature when you’re ready to enjoy them.

Serving Suggestions

These Chocolate Pistachio Cupcakes are delightful on their own, but you can elevate their presentation for special occasions. Consider serving them on a decorative platter, garnished with additional pistachios or a dusting of cocoa powder. They pair excellently with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

For added flair, experiment with a pinch of sea salt on top of the frosting. The salty-sweet contrast enhances the overall flavor and adds a gourmet touch. Additionally, incorporating a layer of raspberry or cherry jam under the frosting can introduce a tangy element that balances the richness of chocolate beautifully.

Questions About Recipes

→ Can I use salted pistachios?

Yes, just reduce the amount of salt added to the cupcake batter and frosting.

→ How should I store the cupcakes?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.

→ Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend.

→ Can I freeze the cupcakes?

Yes, you can freeze the baked cupcakes (without frosting) for up to 3 months. Thaw them before frosting.