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

Highlighted under: Baking & Desserts

I absolutely adore baking, and these Chocolate Pistachio Cupcakes are one of my all-time favorites. The combination of rich, velvety chocolate with the nutty crunch of pistachios creates a delightful treat that melts in your mouth. Not only are they a feast for the eyes with their vibrant green accents, but they also bring a unique flavor profile that has been a hit at every gathering I’ve attended. Trust me, once you try these, they'll become a staple in your dessert rotation!

Created by

Maisie Clarke

Last updated on 2026-01-13T18:28:17.789Z

When I first experimented with these Chocolate Pistachio Cupcakes, I was amazed at how well the flavors melded together. The creamy chocolate base is beautifully complemented by the toasted pistachios, adding not just crunch but a fantastic richness. I used high-quality cocoa powder to ensure that deep chocolate flavor shines through while keeping the texture moist. It’s all about balance!

One of my favorite tips is to fold the crushed pistachios into the batter gently. This helps maintain their integrity so you can enjoy the delightful crunch in every bite. Plus, topping the cupcakes with a sprinkling of whole pistachios adds a lovely finishing touch that elevates the presentation. You’ll be sure to impress!

        Why You'll Love These Cupcakes
        Decadent chocolate flavor with a nutty pistachio twist
Moist and fluffy texture that’s perfect for any occasion
Visually stunning, making them a great centerpiece for dessert tables

      

Understanding the Ingredients

The combination of all-purpose flour and unsweetened cocoa powder is critical for achieving the ideal structure in your Chocolate Pistachio Cupcakes. The flour provides the base, while cocoa powder adds a rich chocolate flavor. For the best results, sift the cocoa powder to break up any clumps, ensuring an even distribution throughout the batter. This will result in fluffy cupcakes with a deep, chocolatey taste that pairs beautifully with the nutty pistachios.

Using unsalted butter allows you to control the saltiness in your batter better. This is essential, particularly since the crushed pistachios add a natural saltiness from their roasting process. If you prefer to use saltier butter, be sure to reduce the added salt in the recipe to prevent over-salting. The butter also contributes to a moist, tender crumb, so make sure it's softened properly at room temperature before creaming it with sugar.

Baking Tips for Perfection

When filling your cupcake liners, it's important not to overfill them. Aim for about two-thirds full to allow room for the cupcakes to rise. Overfilling can lead to overflowing cupcakes during baking, which can create a mess and affect their final shape. A simple tip is to use an ice cream scoop for uniform portions, ensuring each liner gets an equal amount of batter for even baking.

Keep an eye on your cupcakes as they bake. Start checking for doneness a minute or two before the 15-minute mark; the cupcakes are ready when they spring back lightly when pressed and a toothpick comes out clean. Different ovens can vary in temperature, so relying on your senses and visual cues is crucial to avoid overbaking, which can lead to dry cupcakes.

Ingredients

Cupcake Ingredients

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

Frosting Ingredients

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup chopped pistachios for topping

Instructions

Steps to Make 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 large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Cream the butter and sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy.

Add eggs and vanilla

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine wet and dry ingredients

Gradually add the flour mixture to the butter mixture, alternating with the milk until just combined. Fold in the crushed pistachios.

Fill cupcake liners

Scoop the batter into the prepared cupcake liners, filling them about two-thirds full.

Bake the cupcakes

Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean.

Cool and frost

Allow the cupcakes to cool completely before frosting them with the chocolate frosting and sprinkling chopped pistachios on top.

Pro Tips

For an extra touch, you can drizzle melted dark chocolate over the frosted cupcakes or incorporate a pistachio paste into the frosting for added flavor.

Frosting Secrets

For the chocolate frosting, ensure your butter is softened but not melted; it should be creamy and easy to mix. Beating it for a couple of minutes before adding sugar will incorporate air, making the frosting light and fluffy. Gradually add the powdered sugar and cocoa powder, mixing on low to prevent a sugar cloud, and then increase to medium-high speed until it reaches a glossy, spreadable consistency.

If you find your frosting too thick, add additional milk, one teaspoon at a time, until you achieve the desired texture. Conversely, if it’s too thin, add more powdered sugar to thicken. This balance is crucial as it will affect how well the frosting holds up when spread on your cupcakes and how visually appealing it looks after adding the chopped pistachios on top.

Serving and Storage

These Chocolate Pistachio Cupcakes can be beautifully showcased on a dessert table, where their vibrant green pistachio topping contrasts stunningly against the dark chocolate frosting. For an extra touch, you might consider drizzling some melted chocolate over the top before adding the pistachios. This not only enhances their appearance but adds even more depth to the chocolate flavor.

To store the cupcakes, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Freeze unfrosted cupcakes by wrapping each in plastic wrap and placing them in a freezer-safe bag for up to three months. Thaw them in the refrigerator overnight before frosting to enjoy a fresh, delectable treat any time.

Questions About Recipes

→ Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving.

→ What can I substitute if I don’t have pistachios?

You can substitute walnuts or almonds for a similar crunch, or even try hazelnuts for a different flavor.

→ How should I store leftovers?

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for about a week.

→ Can I freeze the cupcakes?

Absolutely! You can freeze the unfrosted cupcakes for up to three months. Thaw them at room temperature before frosting them.